Crumply Pudding

1 quart of milk, 4 tablespoonfuls of flour, 2 eggs, 1/4 lb. of moist sugar, and a little finely-chopped suet. Grease a mould, stick it with raisins, orange and lemon peel, and citron; make the flour into a smooth paste with the milk, and add the sugar. Pour this into the mould, and on the top place sufficient chopped suet to cover it. Bake in the oven until the suet looks brown and set. Turn out of the mould, and serve very hot. - Mrs. Addison.

Sicilian Pudding

Melt 1/4 lb. of fresh butter and let it cool gradually, then pour it on the yolks of 2 eggs and the white of 1; add 1/4 lb. pounded sugar, and flavour with almond. Then line a dish with good puff paste, and put a layer of one or two kinds of preserves in it, pouring the above mixture over all, and bake it; when it is just baked, spread over it the whites of 2 eggs, whipped to a solid froth, and sift some finely-powdered sugar over it till it looks quite white; let it stand for a few minutes in a cool oven or before a fire to harden, and then stick spikes of blanched almonds all over it. - Weekly Scotsman.

Alderman's Pudding

6 oz. bread crumbs, 4 oz. sugar, 4 oz. suet, 1 lemon rind, 1 eggt 1 tablespoonful brandy.

Chop the suet finely, add the bread crumbs and sugar, grate over the lemon rind. In a separate basin beat the egg till very light, add it to the mixture in the basin. Pour over the brandy, and mix all well together. Grease a mould with butter, pour in the mixture, cover the mould with a sheet of paper. Place the mould in a saucepan half full of boiling water, and let the water boil for one hour and twenty minutes. Turn out the pudding on to a hot dish, and pour round a jam or wine sauce. - Weekly Scotsman.

Scotch Pudding

1 teacupful of suet, and the same quantity of sugar and currants, 1 1/2 teacupful each of flour and milk, 1 1/2 tablespoonful of ground rice, 1 teaspoonful of soda, and the same quantity of spice. Mix well together, and put in a basin with a plate on the top, in boiling water, not to cover the basin. Boil two hours. - Cape Recipe.

Brown Betty

Fill a pie-dish with alternate layers of bread crumbs dotted with butter and slightly sprinkled with spice, and sharp-flavoured apples cut thin and strewn with sugar. Let the top layer be of crumbs, and then bake a nice light brown.

Brentwood Pudding

3 oz. bread crumbs, 3 oz. butter, 3 oz. sugar, the yolks of 3 eggs, the juice of a lemon and half the peel grated. Put a layer of jam or marmalade at the bottom of a pie-dish, over which pour the above ingredients well mixed. Bake forty minutes. Take it out at the end of thirty minutes and pour over it the whites of the eggs beaten to a stiff froth with lump-sugar, and then return it to the oven for ten minutes. Good hot or cold.

Our Own Plum Pudding

1 lb. of best beef suet chopped very fine, 1 lb. best raisins stoned and cut in half, 1 lb. of currants well washed and dried, 1/2 lb. of flour, 1/2 lb. of finely-crumbled bread crumbs, 1/2 lb. mixed candied peel finely shred, 1/2 lb. of white sugar pounded and sifted, a little lemon peel grated, small teaspoonful of mixed spice and half a nutmeg, the juice of half a lemon, 3 eggs well beaten, and a 1/4 pint of brandy. Mix all the dry materials together thoroughly with a wooden spoon, then add the eggs, brandy, and lemon, with enough cold water to make a rather stiff compound. Put into well - buttered basins, cover with buttered paper and a well-floured cloth, and boil for eight or nine hours. We generally make a treble quantity at Christmas, boiling all the puddings the same time - nine hours, hang the basins in the kitchen (not to touch the wall), and they will keep for months. When wanted for use, boil an hour, taking care not to allow the water to rise to the top of the basin, or covering the basin with another well-wetted and floured cloth.

How To Make Oatmeal Pudding (Old Recipe)

To 1/2 pint of oatmeal, bruised, put 1/2 pint of milk, boyling hot. Let it stand all night, put to it 1 lb. of suet, 1/2 lb. of raisins, and as many currants, 5 eggs, three of the whites, a handful of grated bread, a little nutmeg, some salt, a little sugar, and a glass of white wine. Boyle it three hours.

Quaking Pudding (Old Recipe)

Put on your fire 1 pint of milk and 1 pint of cream, mix 1 spoonfull of milk to 3 spoonfulls of flower, 6 eggs yolk and white, a little grated nutmeg, a little mace with some suet; beat it well together, pour your boyling cream and milk into it; stir it together, then butter your dish, fill him to the brim and tye a cloth close over him, boyle him an hour and quarter, then take him out, and pour over him melted butter and sack, strew sugar over him, serve him to the table.

* This is probably the plum-porridge with which the "Man in the South" is reported to have "burnt his mouth," and may also be regarded as the origin of our famous Christmas plum-pudding.