[343.] Almond Pudding.— Stir 2 tablespoonfuls butter to a cream, add 5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds, the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, cover tightly and boil 1½ hours; serve with wine or cream sauce.
[344.] Boiled Bread Pudding.— Stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the grated rind of ½ lemon, 2 cups bread crumbs, ½ cup milk, 2 ounces seedless raisins, the same quantity of well cleansed currants and 2 tablespoonfuls finely chopped almonds; add lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill it with the mixture, put on the cover and boil 1½ hours; serve with sherry wine or cream sauce.
[345.] Zwieback Pudding, No. 1.— Butter a form and sprinkle with bread crumbs; take ½ pound round zwieback, ¼ pound seedless raisins, the same quantity of well cleansed currants and chopped almonds; put a layer of zwieback into the form and sprinkle some of the fruit over it; continue in this way until all is used; then beat up 6 eggs with 6 tablespoonfuls sugar and add 2½ cups milk; pour this over the zwieback in the form, cover tightly and let it stand 1 hour; then boil 2 hours; serve with fruit, wine or hard sauce; sufficient for 10 persons.
[346.] Cabinet Pudding.— Stir ½ cup butter with 4 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs and the grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of bread, grate the white part and add it to the above mixture with 1½ cups milk, ¾ cup finely cut citron and the whites of the eggs beaten to a stiff froth; in the meantime pour over ¼ pound vanilla wafers and ½ pound macaroons, some Madeira or sherry wine and sprinkle with finely sifted bread crumbs; put a layer of the bread mixture, an inch in thickness, into the form and cover it with a layer of macaroons and wafers; then bread again; continue in this way until all is used, the last layer being the bread mixture; close the form tightly and boil 2 hours; serve with wine cream or hard sauce; sufficient for 12 persons.
[347.] Lemon Pudding (baked).— Stir 1 cup butter to a cream and add by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and lastly the whites of the eggs, beaten to a stiff froth; line a pudding dish with rich pie crust, put in the mixture and bake 1 hour. Or take ¼ pound stale sponge cake, broken into small pieces, the juice of 4 lemons and the grated rind of 2, 1½ cups sugar, 1 pint cream, a little salt and nutmeg, the yolks of 6 eggs and the beaten whites of 3; put this into a pudding dish lined with pie crust and bake ½ hour.
[348.] Zwieback Pudding, No. 2.— Soak ½ pound zwieback in 1 pint milk; stir ¼ pound butter with 3 tablespoonfuls sugar to a cream; add by degrees the yolks of 6 eggs, ¼ teaspoonful cinnamon and 1 cup finely chopped almonds; add lastly the zwieback and the whites of the eggs beaten to a stiff froth; put the mixture into a well buttered pudding form and boil 1 hour; serve with wine sauce.
[349.] Pumpernickel Pudding.— Cut some stale pumpernickel into slices and dry them in the oven; then lay on a board, roll fine and sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls dripping or ½ cup finely chopped suet, 5 tablespoonfuls sugar, 1 teaspoonful cloves, the same quantity of cinnamon and the grated rind and juice of 1 lemon; stir the yolks of eggs and sugar to a cream; add by degrees the dripping, bread crumbs and other ingredients; add lastly the beaten whites of the eggs; fill this into a well buttered form and boil 1½ hours; serve with lemon or brandy sauce; sufficient for a family of 6 persons. This pudding is the equal of a fine plum pudding.
[350.] Vienna Pudding.— Stir ¼ pound butter with 1 cup sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of ½ lemon and the juice of 2; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
[351.] Chocolate Pudding.— Stir 2 ounces butter with 1 cup powdered sugar to a cream, add by degrees the yolks of 9 eggs and stir for 20 minutes; then add 2 ounces finely chopped almonds, the grated rind and juice of 1 lemon, ¼ pound grated chocolate and 6 ounces rye bread which has been dried in the oven and rolled fine with a rolling pin; add lastly a glass of Madeira wine or rum and the whites of the 9 eggs, beaten to a stiff froth; put the mixture into a well buttered form, boil 2 hours and serve with wine or punch sauce.
[352.] Apple Pudding (with Almonds).— Place a saucepan over the fire with 1 tablespoonful butter; add 1 soup plate finely cut apples, 2 tablespoonfuls well cleansed currants, the same quantity of seedless raisins and finely cut citron, ¼ pound finely chopped almonds, the grated rind of ½ lemon or orange and ¾ cup sugar; stir this over the fire until the apples begin to get soft, add ½ cup raspberry or currant jelly and set aside to cool; beat up the yolks of 7 eggs, add by degrees ¼ pound finely rolled zwieback, the apples and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered pudding dish and bake ¾ hour in a medium hot oven; when done turn the pudding onto a dish, dust with sugar and serve without sauce; sufficient for 10 persons. It may also be served in the dish in which it is baked.