Boiled Batter Pudding: Make the same batter as above, only putting in a teaspoonful baking powder. Stir well through it three cups seeded raisins, wet in whiskey and very well floured. Tie up in a newly-scalded floured pudding bag, pop in a kettle of boiling water, keep it full, with more boiling water, and cook from an hour to an hour and a half, according to size. Serve very hot with plenty of very rich sweet sauce highly flavored, and be sure to warm your knife or spoon before cutting into the pudding.
Apple Pudding: (M. W. Watkins.) Core and peel half a dozen tart apples, slice crosswise, put the slices in layers in a deep dish with plenty of sugar, butter in reason, cinnamon and a very little water. Pour over a batter made thus: one egg beaten light with half a cup sugar, butter the size of a walnut, half a cup milk, pinch of salt, flour enough to make thick enough for layer cake, with a teaspoonful baking powder sifted through. Spread batter smooth, dot with bits of butter on top, and bake in a brisk, but not scorching oven, half an hour or longer if needed—the apples must be thoroughly cooked. Serve hot or cold—preferably hot, with hard sauce or wine sauce.
Apple Dumplings: Pare and core half a dozen tart apples, stick three cloves in each, fill the core-spaces full of very sweet hard sauce, stick a sliver of mace in the sauce, then set each apple on a round of good short paste, and work the paste up over it, joining the edges neat and trig. Set close in a pan just big enough, pour around a half cup of sugar melted in a cup of water with a little butter and lemon juice. Cover the pan and cook quickly until done—then uncover, brown, take up and serve piping hot with a very rich hard sauce.
Crumb Pudding: (Anne McVay.) Soak a cup of dry grated bread crumbs in half a pint of milk until soft, add then the well-beaten yolks of two eggs, half a cup sugar, tablespoonful butter, and another half-pint milk. Flavor with lemon, vanilla or brandy, as preferred. Bake until firm in a quick, but not scorching hot oven, cover with meringue made from the egg-whites and half a cup of sugar. Barely color the meringue. Let cool, and serve with either whipped or sweetened cream, or a fruit sauce. Good without any sauce.
Blackberry Mush: (Leslie Fox.) Wash after picking a quart of fresh, very ripe blackberries, put them on with barely enough water to save from burning, bring to a good boil, and skim clean, then add gradually almost two pounds of flour, or cornstarch well wet with cold water, also sugar to taste. Cook, stirring often till the mass looks thick and glossy, pour into your pudding dish, let cool, chill thoroughly, and serve with cream either plain, or whipped, or sweetened.
Peach Pudding: Beat light one egg, with half a cup sugar, two tablespoonfuls melted butter, three-quarters cup flour, one cup sour cream, one teaspoon soda dissolved in one teaspoonful cold water, and two cups very ripe peaches, peeled and sliced thin. Bake quickly and serve when very hot with a rich hard or a wine sauce.
Ginger Pudding: Beat three eggs very light with two cups sugar, a large cup rich black molasses, three-quarters cup butter, creamed, tablespoon ginger beaten fine. Half a cup rich sour cream, half a cup boiling water with teaspoon soda dissolved in it, add flour enough to make a thickish batter, pour into deep greased pan, and bake quickly. Serve hot with rich sauce that is flavored with some orange juice and peel.
Nesselrode Pudding: (Mrs. H. Barker.) Boil together three cups sugar, one cup water until the syrup ropes. Beat it boiling hot into the yolks of six eggs previously beaten very light. Fold in the stiffly beaten whites, then add box Cox's gelatine dissolved in warm water, one cup raisins, seeded, steamed and soaked in sherry or whiskey, one cup of nuts rolled small, else one cup of crumbled macaroons, or a cup of both mixed. Finish with enough thick cream to make a full gallon, pack in salt and ice, freeze and let stand long enough to ripen.
Thanksgiving Pudding: (Mrs. J. O. Cook.) Beat light the yolks of four eggs with one cup sugar, two tablespoonfuls creamed butter, and one cup of stale cake crumbs, soaked in eight tablespoonfuls whiskey. Mix well, then add one cup raisins, seeded and floured, one cup nut meats, cut small. Beat smooth and bake until set, then cover with meringue. Serve with whipped cream or any sauce preferred. Milk can take the place of whiskey, and preserves replace raisins.
Real Christmas Pudding: Toast a pint of fine breadcrumbs to a good brown without burning, pour on them half a cup of strong, clear black coffee, and let stand till soft.