Cream Pudding.
Beat six eggs to a froth and stir into them three tablespoonfuls sugar and the grated rind of a lemon. Mix one pint milk, one pound flour, and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add a pint of thick cream. Bake in cups or pudding dishes.—Mrs. Col. W.
Tyler Pudding.
4 eggs.
3 cupfuls sugar.
1 cupful butter, washed and melted.
1 cupful cream, seasoned with lemon.
Bake in a paste.—Mrs. C. N.
Molasses Pudding.
1 cupful molasses.