Apple pudding (No. 2)
Into two cupfuls of prepared flour chop a tablespoonful of butter, until it is like a coarse yellow powder. Make a batter of this buttered flour, a teacupful of milk and three beaten eggs. Have ready half a dozen peeled and sliced apples, wiped dry, then dredged with flour; stir these into the batter and turn into a greased pudding-mold. Boil for two hours. Eat with a hot lemon sauce.
Cranberry pudding
Sift three cupfuls of flour with a half teaspoonful of salt and stir in a cupful of molasses, a small cupful of sour cream, two beaten eggs and half a teaspoonful of soda dissolved in a little boiling water. Last of all, beat in a cupful and a half of halved cranberries, thoroughly dredged with flour. Turn into a greased mold and steam for at least two hours. Eat with a hard sauce.
Blackberry pudding
Make a batter of a pint of milk, two eggs, and a cupful of flour, sifted with a saltspoonful of salt and a small teaspoonful of baking-powder. Add more flour if the batter is too thin. Beat thoroughly and stir into the batter a pint of blackberries thoroughly dredged with flour. Pour at once into a greased mold and boil for two hours. Serve with a hard sauce.
Plum pudding (No. 1)
Rub together a cupful of granulated sugar and a half cupful of butter. Into this stir a half pound of chopped and powdered suet, then beat in five eggs, a half pint of milk and a teaspoonful of orange juice. Dredge with flour a cupful, each, of seeded raisins and cleaned currants and a half cupful of minced citron. Add this fruit to the batter and stir in a quarter of a teaspoonful, each, of powdered cinnamon, cloves and nutmeg. Last of all, beat in a quart of flour, turn into a large mold and steam for six hours.
Plum pudding (No. 2)
Half a pound, each, of sugar and suet; a quarter of a pound of butter; five cupfuls of flour; one pound, each, of cleaned currants and of raisins; two tablespoonfuls of shredded citron; one cupful of milk; half a teaspoonful, each, of ground mace, cloves and nutmeg; six eggs; half a cupful of brandy.