SNOW PUDDING
Heat in a double boiler two cupfuls of water, the juice of a lemon and half a cupful of sugar. Thicken with three small spoonfuls of cornstarch rubbed smooth with half a cupful of water. Cook for ten minutes, take from the fire and fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with a boiled custard made of the yolks of the eggs cooked until thick with a pint of milk, and sweetened and flavored to taste.
SPICE PUDDING
Mix half a cupful each of molasses and chopped suet with the juice and grated rind of half a lemon, a teaspoonful of powdered cinnamon, and a pinch of powdered clove. Dissolve half a teaspoonful of soda in half a cupful of milk, mix, and sift in flour to make a stiff batter. Add half a cupful of mixed raisins and currants, turn into a buttered mould and steam for five hours. Serve with Wine Sauce or [Hard Sauce].
SPONGE PUDDING
Butter a baking-dish and put into it two sponge cakes soaked in sherry. Pour over a cupful of milk beaten with two eggs and sweetened to taste. Bake in a slow oven, turn out and serve.
STRAWBERRY BATTER PUDDING
Mash a quart of strawberries slightly with two cupfuls of sugar. Make a batter of two beaten eggs, two tablespoonfuls of melted butter, a pinch of salt, a cupful of milk, and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder. Butter custard cups and fill two-thirds full with alternate layers of berries and batter, having batter on top. Steam for half an hour, and serve with [Hard Sauce] flavored with lemon or crushed and sweetened strawberries. Other fruits may be used in the same way.