Boiled Tapioca Pudding

Wash one cup of tapioca, and soak it one hour in one pint of cold water, then stir in one quart of milk and two teaspoonfuls of salt; set the basin into another of hot water, and set on the fire; cook one hour and a half. Serve with sugar and cream.

Baked Tapioca Pudding

Prepare the tapioca as before directed, allowing one pint more of milk for the same quantity of tapioca. Beat together one cup of sugar and four eggs; stir this into the tapioca, and flavor with lemon or nutmeg. Bake in a buttered dish half an hour. Serve without sauce, or omit the sugar and serve with wine sauce.

Custard Pudding

Beat together three tablespoonfuls of sugar and four eggs; stir this into one quart of milk, with one tea-spoonful of salt; flavor with nutmeg or lemon. Bake until firm in the centre; this you tell by inserting the handle of a teaspoon. Do not let the oven get hot enough to boil it.

Baked Indian Pudding

Three tablespoonfuls of Indian meal, one cup of molasses, two quarts of milk, two eggs, butter half the size of an egg, one tablespoonful of ginger, two teaspoon-fuls of salt; boil one quart of the milk, and pour it boiling on the meal, then turn in the molasses, and next the cold milk, butter, ginger, salt, and eggs. Bake five hours in a moderate oven. Serve with cream. The eggs and ginger may be omitted if you choose.

Cottage Pudding

One spoonful of butter, one cup of sugar, one cup of milk, one pint of flour, two eggs, one teaspoonful of saleratus, two of cream of tartar. Soften the butter, and then beat to a froth with the sugar and eggs; then add the milk, and lastly the flour, in which the saleratus and cream of tartar are thoroughly mixed. Flavor with lemon, and bake in two shallow pudding-dishes half an hour, in a moderate oven. Serve with lemon sauce. The pudding is improved by sifting sugar over it, before baking.

Sponge Pudding

Beat to a froth three eggs and one cup of sugar; stir into this half a cup of cold water, and then two cups of flour in which are mixed one teaspoonful of saleratus and two of cream of tartar. Flavor with lemon, and bake in two shallow dishes. When baked frost with frosting No. 2, and let it stand in a warm place ten minutes, then 6end to the table with lemon sauce. Bake twenty-five minutes.

Italian Fritters

Cut stale bread into slices an inch thick, and soak them in a custard made with two eggs and a pint of milk; then fry a light brown in boiling lard (have as much lard in the pan as you would for doughnuts), and serve with either wine sauce No. 2 or cider sauce. Have the dishes very hot.

I have here given rules for twenty-three plain puddings, and if anything richer is desired, it will be found in Part Second.

English Plum Pudding

One pound of suet chopped fine, one pint of sugar, one pound of stale grated bread, one pound of raisins, two of currants, one glas6 of brandy, two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little salt. Beat well and steam five hours. Serve with rich sauce.

Eve's Pudding

Six eggs, six apples, six ounces of bread, six ounces of sugar, six ounces of currants; salt and nutmeg. Boil three hours or steam four. Serve with wine sauce.

Amherst Pudding

Three-fourths of a cup of butter, three-fourths of a pint of sugar, four eggs, five tablespoonfuls strained apple grated peel and juice of one lemon, nutmeg and rose-water, if you like. Bake in a shallow pudding-dish which has been lined with rich paste rolled very thin. Let it become partly cooled before it is served.

Carrot Pudding

Twenty carrots boiled and strained, two cups of butter, one pint of sugar, the yolks of twelve and whites of six eggs, one nutmeg, half a pint of wine, one pint of milk. Bake like Amherst pudding.

Down-East Pudding

One pint of molasses, one quart of flour, one table-spoonful of salt, one teaspoonful of soda, three pints of blackberries Boil three hours, and serve with sauce made in the following manner: -

One teacup of powdered sugar, one-half of butter, one egg, two teaspoonfuls of boiling water, and one of brandy. Beat the butter to a cream, and then add very gradually the sugar beat in the yolk of the egg, and, when perfectly creamy, add the white, which has been beaten to a froth, then add the water and stir it very carefully. The brandy should be beaten with the butter and sugar.

Rachel Pudding

One quart of bread crumbs, one of apples, out up very fine, half a cup of suet, which has been chopped very fine, one cup of English currants, rind and juice of two lemons, four eggs well beaten. Mix thoroughly, grease a pudding-mould, and put in the mixture. Steam three hours. Serve with rich wine sauce.

Princess Pudding

One box of Cox's Sparkling Gelatine. Soak one hour in one pint of cold water, and then add one pint of boiling water, and one pint of wine, the juice of four lemons, and three large cups of sugar. Beat the whites of four eggs to a stiff froth, and 6tir in the jelly when it begins to thicken; pour into a large mould, set in ice-water in a cool place, and, when ready to serve, turn out as you would jelly, only that you have the pudding in a deep dish.

Make a sauce as for snow pudding, and pour around the pudding, or, if you prefer, serve in a separate dish. This makes a large pudding : half of it is enough for a small family.

Royal Cream

One quart of milk, one-third of a box of gelatine four tablespoonfuls of sugar, three eggs, vanilla. Put the gelatine into the milk, and let it stand half an hour Beat the yolks well with the sugar, and stir into the milk. Set the kettle into a pan of hot water, and stir until it begins to thicken like soft custard.

Have ready the whites of the eggs beaten to a stiff froth; and, the moment you take the kettle from the fire, stir them in quickly, and turn into the moulds. Set away in a cold place to harden.

When you cannot get cream to make Charlotte Russe with, this makes a good filling, if you omit the whites and fill your moulds when the cream is perfectly cold but not yet hardened.

Bed Grout

Take currant juice, and add an equal quantity of water. Put it over the fire, and, when boiling, add four tablespoonfuls of ground rice, which has been mixed with half a cup of cold water, to one quart of the liquid. Stir carefully until it thickens, then add sugar enough to give it a good flavor. Pour into moulds, and set away to cool To be eaten with sugar and cream the same as blanc mange. If yon have not the ground rice, cornstarch will do.

Cream Pudding Sauce

One cup of powdered sugar, one egg, one-third of a cup of cream or milk. Beat the white of the egg to a stiff froth, then add the yolk and sugar, and beat well Flavor with vanilla, lemon, or wine, and add the cream the last thing. This sauce is nice for a light pudding.