Rhubarb Pudding

Prepare the stalks as for pies; cover the bottom of a buttered pudding-dish with slices of bread and butter; cover with the rhubarb cut into short pieces; sprinkle abundantly with sugar; then put on another layer of bread and butter, and so on until your dish is full. Cover and steam, while baking, for half an hour. Remove the lid and bake ten minutes, or until browned.

Eat with hot sauce.

Gooseberry Pudding+

1 pint ripe or nearly ripe gooseberries.

6 or 8 slices toasted stale bread.

1 cup milk.

1/2 " sugar.

1 tablespoonful butter, melted.

Stew the gooseberries ten minutes - very slowly, not to break them. Cut your slices of bread to fit your pudding-dish, and toast to a light brown on both sides. (Cut off all the crust before toasting.) Dip each slice, while hot, in milk, and spread with the melted butter. Cover the bottom of the dish with them ; put next a layer of the gooseberries, sprinkled thickly with sugar ; more toast, more berries, and so on, until the dish is full. Cover closely and steam in a moderate oven twenty or twenty-five minutes. Turn out upon a hot dish and pour over it a good pudding-sauce.

This is considered a wholesome breakfast dish, and is certainly good. In this case omit the sauce, sift powdered sugar over the top, and eat with the same.

Newark Pudding

1 cup fine bread-crumb3 soaked in a pint of the milk.

1 quart of milk. 5 eggs.

2 tablespoonfuls rice-flour.

1/2 lb. raisins seeded, cut in two, and dredged with flour. Vanilla or bitter almond extract. 2 tablespoonfuls melted butter, and a half-teaspoonful soda.

Beat the yolks light; add the soaked bread-crumbs and milk; stir to a smooth batter, put in the rice-flour, wet up first with cold milk; the reserved pint of milk, the seasoning, butter, the fruit, lastly the whites whipped stiff. Bake an hour in a buttered mould; turn out and pour sauce over it, serving hard sauce also with it.

Or,

You may boil the mixture two hours in a floured cloth or buttered mould.

Baked Plum Pudding

1 1/4 lb. of flour.

1 lb. raisins seeded, cut in two, and dredged with flour.

1/2 lb. suet, freed from strings and powdered.

1 cup sugar.

2 oz. citron, shred fine.

5 eggs - whites and yolks beaten separately. Nutmeg, cinnamon, and cloves - one teaspoonful each. Milk to make a thick batter of the flour. Begin with two cups, and add more if necessary.

Beat the yolks and sugar together; add the suet and spice, then the flour, moistening the mixture gradually with milk until you can move the spoon in it. Dredge the fruit and put in by degrees; finally, stir in the beaten whites. Beat all very hard and long before baking in a buttered mould. It will require at least an hour and a half in a moderate oven.

Turn out, and eat with rich sweet sauce.

Belle's Dumplings

1 quart prepared flour.

2 1/2 tablespoonfuls lard and butter mixed.

2 cups of milk, or enough to make a soft dough.

Roll out a quarter of an inch thick, cut into oblong pieces, rounded at the corners; put a great spoonful damson, cherry, or other tart preserve in the middle and roll into a dumpling. Bake three-quarters of an hour, brush over with beaten egg while hot, set back in the oven three minutes to glaze.

Eat hot with brandy or wine sauce.

Or,

You may make a roll-pudding of it by rolling out the paste into an oblong sheet, spreading thickly with the preserves, folding it up as one would a travelling-shawl to be put into a strap, pinching the ends together that the juice may not escape, and boiling in a floured cloth fitted to the shape of the " roley-poley." Boil an hour and a half.