Almond Pudding

Turn boiling water on to three-fourths of a pound of sweet almonds; let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose water; beat six eggs to a stiff froth with three spoonfuls of fine white sugar: mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits; add almonds, stir all together, and bake in a small pudding dish with a lining and rim of pastry. This pudding is best when cold. It will bake in half an hour in a quick oven.

Brown Betty

Grease a pudding-dish, put into this a layer of nice cooking apples (sliced), then a layer of bread-crumbs, with sugar sprinkled over, and small bits of butter. For three apples use one cup of bread-crumbs, one-half cup sugar, and a piece of butter the size of an egg. Put a layer of bread-crumbs on top; bake. It is nice either with or without cream.

Blackberry Pudding

Butter and lard together the size of an egg, one cup of sugar, one egg (beat sugar, butter, lard and egg together), one cup of sweet milk, two teaspoonfuls of baking-powder; stir thick with berries.

Batter Fruit Pudding

Butter thickly a pudding-dish that will hold a pint and one-half; till it nearly full of good baking apples, cut up fine; pour over them a batter made with four tablespoonfuls of flour, three eggs, and one-half pint of milk; tie a buttered and floured cloth over the dish, which ought to be quite full, and boil the pudding one and a quarter hour; turn it out into a hot dish, and strew sugar thickly over it.

Bread Pudding

One coffeecup bread-crumbs, dried and rolled fine; one teacup of sugar, one quart of milk, one teaspoonful ginger, a little salt, three eggs (saving out the whites of two). When baked, spread jelly over the top, then a frosting made of the whites of the eggs, and one table-spoonful of sugar. Return to the oven until slightly browned.

Bread And Apple Pudding

Butter a pudding-dish; place in it alternate layers of bread-crumbs and thinly-sliced apples; sprinkle sugar over each layer of apples; when the dish is filled, let the top layer be of bread-crumbs, over which two or three tablespoonfuls of melted butter should be poured. Bake in a moderately hot oven, and place two or three nails under the pudding-dish to keep from burning in the bottom; let it bake from three-quarters to a whole hour, according to the quality of the cooking apples.

Cabinet Pudding

The remains of any kind of cake broken up, two cups; half cup raisins; half can of peaches, four eggs, one and a half pint milk. Butter a plain pudding mold and lay in some of the broken cake, one-third of the raisins, stoned, one-third of the peaches; make two layers of the remainder of the cake, raisins and peaches. Cover with a very thin slice of bread, then pour over the milk beaten with the eggs and sugar. Set in a sauce-pan of boiling water to reach two-thirds up the side of the mold, and steam three-quarters of an hour. Turn out carefully on a dish, and serve with peach sauce, made as follows: Place the peach juice from the can into a small saucepan; add an equal volume of water, a little more sugar, and eight or ten raisins; boil ten minutes, strain, and, just before serving, add six drops of bitter almond.

Cracker Pudding

Mix ten ounces of finely-powdered crackers with a little salt, half a nutmeg, three or four tablespoonfuls of sugar, and three of butter; beat six eggs to a froth; mix with three pints of milk; pour over the crackers, and let it stand till soft; then bake.

Sauce For Cracker Pudding

One cup of sugar, one-half cup of butter, one egg, one tea-spoonful of grated nutmeg, one lemon, inside grated, three tablespoonfuls of boiling water.

Cottage Pudding

One cup of sugar, butter the size of a walnut, one-half cup of milk, two eggs beaten separately, one and one-half cup of flour, two teaspoonfuls of baking-powder. Serve with lemon sauce.

Cherry Pudding

Two eggs, one cupful of sweet milk, flour enough to make a stiff batter, two teaspoonfuls of baking-powder, and as many cherries as can be stirred in. Serve with cherry sauce.