Boil a quart of milk and make it into a thick batter with arrow-root. Add the yolks of six eggs, half a pound of sugar, one-quarter of a pound of butter, half a nutmeg, and a little grated lemon peel. Bake it nicely in a pastry. When done, stick slips of citron all over the top, and pour over it the whites of the six eggs, beaten stiff, sweetened with three or four tablespoonfuls of sugar, and flavored to the taste.—Mrs. S. T.
Sago Pudding.
Boil one cupful of sago in a quart of water. Pare apples, put them in a dish and stew a little. Pour the sago over them, and bake thirty minutes. Sweeten and flavor to the taste.—Mrs. A. B.
Sago Pudding.
Boil one pint and a half of new milk with four spoonfuls of sago, nicely washed and picked. Sweeten to the taste; flavor with lemon peel, cinnamon, and mace. Mix all, and bake slowly in a paste.—Mrs. V. P. M.
Bread Pudding.
Slice some stale bread, omitting the crust. Butter it moderately thick. Butter a deep dish, and cover the bottom with slices of bread, over which put a layer of any kind of preserved fruit. (Acid fruits are best.) Cover all with a light layer of brown sugar. Make a rich custard, allowing four eggs to a pint of milk. Pour it over the pudding, and bake an hour. Grate nutmeg over it, when done.—Mrs. Col. S.
Custard Pudding.
Cut thin slices of bread. Butter them, and lay them in a baking-dish. Mix a cold custard of three pints of milk, the yolks of eight or ten eggs, beaten light; sweeten to your taste; pour over the bread; bake, and let it stand to cool. Froth and sweeten the whites, pour them over the top of the pudding, and then put it in the stove a few minutes more to brown on top.—Mrs. R.
Sippet Pudding.