Lemon Pie.
Grated rind and juice of two lemons; 2 cups sugar; butter, the size of an egg; 2 tablespoonfuls corn-starch; 4 eggs. Rub the butter and sugar smooth in a little cold water; have ready 2 cups boiling water, in which stir the corn-starch, until it looks clear; add to this the butter and sugar, and, when nearly cold, the yolks of four eggs, and the white of one, well beaten, and the rind and the juice of the lemons. After lining two deep dishes with a delicate paste, and pouring in the mixture, beat the remaining whites of the eggs to a stiff froth, adding two spoonfuls of powdered sugar. Spread this over the pies when done, returning to the oven to brown.
English Plum Pudding.
Three cups flour; 2 eggs; 1 cup milk; 1⁄2 cup brandy; 1 nutmeg; a teaspoonful of salt; 5 teaspoonfuls baking powder; 1⁄2 pound currants; 1⁄2 pound raisins, stoned and chopped fine; 1⁄2 pound suet chopped fine; 1 cup sugar. Boil three hours.
Baked Apple Pudding.
Two cups oatmeal or cracked wheat; 2 eggs; 1 tablespoonful butter; 1 pint milk; three medium-sized apples; a little suet; cinnamon to flavor; sweeten to taste. Beat sugar, eggs, and milk together; stir in the meal, and then add the other ingredients, the apples last, after reducing to small pieces. Bake until well set. To be eaten with or without sauce.
Bread Pudding.
One loaf of stale bread, soaked in a pint of milk, and when soft, beat with an egg-beater until very fine. Pour into this the yolks of four eggs, well beaten, a tablespoonful of butter, some flavoring, and a little salt, beating all well together. After baking until well set, let it cool, and spread a nice jelly over the top, and on this put the whites of the eggs, beaten to a stiff froth, returning to the oven to brown.