Batter Pudding

One and one-half cupfuls flour, 1 teaspoonful baking-powder, 1/2 teaspoon salt, 1 tablespoon butter, 2 eggs, 1 pint milk.

Steam 1 hour and serve with sauce. Adding a cupful of raisins, or any other desirable iruit, either fresh or dried, to the above pudding, makes a most delicious dish.

Martha's Pudding

One-half pint milk, 1 laurel leaf, a piece of cinnamon, 1 cupful breadcrumbs, 3 eggs, nutmeg and lemon-peel, 1 teaspoonful orange-flower water.

Put the laurel leaf and cinnamon into the milk and boil, then pour over the bread-crumbs, add the eggs well beaten, the nutmeg, lemon-peel and flower-water. Sweeten to taste, butter a basin, stick currants or split raisins in rows upon it. Stir all the ingredients well together and pour into the basin. Cover with a cloth and boil 1 1/2 hours.

Currant Pudding (Boiled)

Fourteen oz. flour, 7 oz. suet, 7 oz. currants, a little milk.

Have the currants washed and dried, mixed with the finely minced suet and flour. Moisten the whole with sufficient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water. Boil 4 hours and serve with butter and sugar.

Ginger Pudding

Nine oz. flour, 5 oz. suet, 5 oz. sugar, 1 large tablespoonful grated ginger.

Chop the suet finely, add to the flour, sugar and vinegar; mix well. Butter a mould and put the ingredients in perfectly dry. Cover securely with a cloth and boil 3 hours. To be eaten with sweet sauce.

Cherry Pudding

One pint flour, 1 cup milk, butter the size of an egg, 2 eggs, 1/2 cup sugar, 2 teaspoonfuls baking-powder, a little salt and a pint of cherries which have been stoned. Boil 1 hour. If one has not a regular boiler, the batter may be turned into a 5-pound lard pail, or any tin pail holding about 2 quarts. Cover tightly, and place in a large kettle of boiling water, which should also be covered. Never let the pudding stop boiling for a second until it is removed.

Orange Pudding

The rind of 1 Seville orange, 6 oz. fresh butter, 6 oz. white sugar, 6 eggs, 1 apple, puff paste.

Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten; scrape a raw apple and mix with the rest; line the bottom and sides of a dish with paste, pour in the orange mixture, and lay it over crossbars of paste. It will take half an hour to bake.

Fairy Pudding

Over 1/2 box gelatine pour 1 cup of cold water and let it soak 1 hour. Let 1 pint of rich milk come to a boil and add to it 3 well-beaten eggs and 1/2 cup of sugar; when it thickens, stir in the gelatine and in 2 minutes take from the fire and flavor with almond extract. Line a mould with stale cake, pour in the mixture and set away on ice. Whip 1 pint of cream and pile on the top; serve very cold.

Marmalade Pudding

Two oz. lard or butter, 2 tablespoonfuls brown sugar, 4 oz. marmalade, 1 egg, 1 teacup milk, 8 oz. flour, 1 teaspoonful baking-powder.

Well mix the butter and sugar, then add the eggs well beaten, the marmalade and milk, then the flour and baking-powder. Steam 4 hours.