Indian Pudding.
1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with a little salt and a piece of butter. Butter dish and bake. Before baking, add 1 cup cold milk.
Cracker Pudding.
3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour, and serve with either hard or liquid sauce.
Lemon Bread Pudding.
1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the bread in the milk, then add the beaten yolks with the butter and sugar, rubbed to a cream; also the lemon. Bake in a buttered dish until firm and slightly browned. Beat the whites to a stiff froth, with 3 tablespoons of powdered sugar, and flavor with lemon. Spread over the pudding when baked, and brown slightly; then sift sugar over it. Eat cold. Orange pudding may be made in the same way.
Delmonico Pudding.
1 quart milk, piece of butter size of a walnut, 3 tablespoons corn starch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons white sugar. Boil all together. When done, place in a dish, and set in the oven while beating the whites of eggs, to which add 3 tablespoons powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs over the pudding, and return to oven, to slightly brown.
English Plum Pudding—No. 1.
1/2 pound of seeded raisins, same of currants, well washed and dried, grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6 well-beaten eggs. Chop the suet very fine, after removing the skin, and put it, together with the flour and bread crumbs, into a large bowl; then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs until very light, and add to the contents in the bowl and mix well together. Stir in 1 pint of old English ale. Flour the raisins and currants and add to the compound. Butter a tin pudding-mold, put in the pudding, taking care to well secure the cover. Have ready a kettle of boiling water. Place the mold in it, and keep boiling constantly five hours.