Gelatine Pudding

One ounce gelatine, one pint cold milk; set on range, and let come slowly to a boil, stirring occasionally; separate the yolks and whites of six fresh eggs; beat the yolks well and stir slowly into hot milk; add half a pound of granulated sugar; when quite cold stir in a quart of whipped cream; flavor with vanilla and lemon extract mixed; have the whites of the eggs beaten very stiff, and stir in the last thing; pack on ice.

Lemon Pudding

Beat the yolks of two eggs light, add two cupfuls of sugar; dissolve four tablespoonfuls of corn starch in a little cold water, stir into it two teacupfuls of boiling water; put in the juice of two lemons, with some of the grated peel. Mix all together with a teaspoon of butter. Bake about fifteen minutes. When done, spread over the top the beaten whites of the eggs, and brown.

Lemon Pudding

One lemon, grated, one-half cup of sugar, one cup of suet chopped fine, four eggs, beaten separately, one cup of milk, one-half cup of flour, two cups of bread-crumbs, two tea-spoonfuls baking-powder. Soak the bread-crumbs in the milk, add eggs and sugar, then suet, and beat thoroughly together; then add lemon and flour. Steam or boil in a mold two and one-half hours. Eat with sauce.

One large lemon or three small ones, half a pound of sugar, half a pound of butter, one coffeecup of cream or milk, and one-fourth pound of butter, six eggs, three tablespoonfuls of grated cracker or bread-crumbs. Beat the butter and sugar to a cream, grate the rind of a lemon, add juice, and yolks of eggs, and crackers, then the beaten whites of eggs and lemon. Sauce for the above: Mix well three tablespoonfuls of butter; add one and one-half cups white sugar, then two eggs well beaten, and one gill of milk; put in a small bucket in a kettle of hot water, and let it thicken. Flavor with vanilla or lemon.

Four eggs, four lemons, bread-crumbs to thicken, one cup of suet, one-half cup of milk, sugar to sweeten. Steam three hours.

Macaroni Pudding

A quarter of a pound of macaroni broken into pieces an inch long, one pint of water, one tablespoonful of butter, one large cup of milk, two tablespoonfuls of powdered sugar, grated peel of half a lemon, a little cinnamon and salt. Boil the macaroni slowly in a pint of water (in a dish set in a kettle of boiling water) until it is tender; then add the other ingredients. Stir all together, taking care not to break the macaroni; simmer ten minutes. Turn it out in a deep dish, and serve with sugar and cream.

Molasses Pudding

One cup of molasses, one cup of sour milk, one cup of chopped suet, one cup of currants, one teaspoonful of soda, a little cloves, allspice, cinnamon, enough flour to stiffen. Steam one and a half hour.

Orange Pudding

Cut up oranges in small pieces to make a thick layer on the bottom of a pudding-dish. Make a thick boiled custard, and when cool pour over the oranges. Use the whites of the eggs (two or three), make a meringue of the whites, spread over the top and slightly brown in the oven.

Orange Pudding

Take one pint of milk and put on the stove to scald; while it is doing so, pare and separate three or four oranges, and place them in a two-quart dish and put one teacup sugar over them. Take the yolks of two eggs, half a teacup of sugar, one-third corn starch; beat together and add to milk; let it scald up, then pour over the oranges; beat the whites of two eggs stiff, and a little pulverized sugar, and pour over the whole; bake until the whites are of a light brown.

Batter Pudding

One egg, one cup milk, one cup sugar, two and one-half flour, three teaspoons baking-powder, two tablespoons melted butter, few dried currants; steam three-quarters of an hour; to be eaten with sauce. One-half meal is better, we think.

One quart of milk, three eggs, two dessertspoonfuls of corn starch; use the yolks, corn starch and milk, and make a boiled custard, let it stand until cold, pare and slice four oranges in a dish, with two cups of sugar, pour the custard over the oranges, stir all together, then put the whites, well beaten with a little sugar, on the top of the whole, set in the oven for a few moments to brown; let it get very cold before serving.

Peach Meringue

Put on to boil a scant quart of new milk, omitting half a teacupful, with which moisten two tablespoonfuls of corn starch. When the milk boils, add corn starch, stir constantly, and when it commences to thicken, remove from the fire; add one tablespoonful of perfectly sweet butter, let cool, then beat in the yolks of three eggs until the custard seems light and creamy, add one-half teacup of fine sugar; cover the bottom of a well-buttered baking-dish with ripe, juicy peaches, that have been pared, stoned and halved; sprinkle two tablespoonfuls of sugar over the fruit, pour the custard over gently, and bake in a quick oven twenty minutes; draw it out, and cover with the well-beaten whites of the three eggs; sprinkle a little fine sugar over the top, and set in the oven until brown, Eat warm with sauce, or cold with cream.

Palace Pudding

Two eggs, their weight in butter, flour, and white sugar: put the batter in a pan before the fire till half melted; then beat to a cream; beat the eggs (yolks and whites) together for ten minutes; mix gently with the butter, add the sugar, and then the flour by degrees; add a very little nutmeg and lemon-peel; half fill cups and bake in a slow oven half an hour.

Printers' Pudding

One cup of suet chopped fine, two eggs, three tablespoonfuls of sugar, one cup of milk, one cup of raisins, one cup of currants, one nutmeg, or lemon extract, two tea-spoonfuls of baking-powder, and flour enough to to make a batter. Boil or steam two hours.

A Good Plain Pudding

Cover the bottom of a buttered pudding-dish with pieces of bread soaked in milk, then a layer of chopped apples or berries, add sugar and spice if liked. Proceed till the dish is full, having bread at the top. Moisten all well with milk, and bake three hours, closely covered.