Sponge Pudding - Very Fine

One quart of milk, one cupful of flour, one cupful of sugar, one-half cup of butter, twelve eggs. Put the milk in a pan over boiling water; mix the flour with some of the cold milk, to a smooth paste; when the milk boils, stir this in and let it cook ten minutes; set it off the fire, and add the sugar and butter; let this get perfectly cold before adding the eggs; then add the well beaten yolks and beat hard; beat the whites of the eggs to a stiff froth, and stir them in last, lightly; put in well buttered pudding-dish, set in a pan of hot water, and bake one hour in a good oven. Serve with sweet cream.

Baked Indian Pudding

One quart of milk, scalded; stir into it cornmeal till it is half as thick as mush; take it off the stove, add two cupfuls New Orleans molasses, salt and spices to taste, one cupful of suet chopped fine, one quart of cold milk, and three well beaten eggs. Put it in the oven and bake slowly four hours; when the pudding is crusted over, throw in, one by one, two cupfuls of raisins. I usually use one cupful of molasses and one of brown sugar, one tablespoonful of ginger, teaspoonful of allspice, and four of cinnamon.

Italian Pudding

Separate the whites and yolks of four eggs; with the yolks make a boiled custard (with a pint of milk, and sugar to taste).

Set one-third of a box of gelatine to soak a few minutes in a little cold water, then dissolve it with three-fourths of a cup of boiling water. When the custard has cooled, add the gelatine water, and the whites of the eggs, beaten to a stiff froth; flavor with vanilla, stir all together, and put it into a mould. It will settle into three layers, and is a very pretty pudding, looking much like charlotte russe. Serve with whipped cream.

Cornstarch Pudding

One pint of rich milk, two tablespoonfuls of cornstarch, one-half cup sugar, whites of three eggs, a little salt and flavoring. Serve with boiled custard made of the yolks of the eggs. Mould the custard. To make a cocoanut pudding, add half a cocoanut, grated; put into a mould. Serve with whipped cream around it, or, a sauce of boiled custard, made of the yolks of the eggs. Chocolate pudding: With still the same recipe for a cornstarch pudding, first, flavor the whole with vanilla, take out one-third of the white pudding; to the remainder, add one-half teacup of grated chocolate, dissolved with a little milk. Put half of the chocolate pudding in the bottom of a mould, which has been wet in cold water; smooth the top; next make a layer with the white pudding (the third taken out), smooth it also; next, the remainder of the chocolate pudding. Serve with whipped cream or boiled custard; or the one-third portion of the pudding may be flavored with half a bar of chocolate, and placed in the center of the two layers of the white.

Cabinet Pudding

One quart milk, four eggs, four tablespoonfuls of sugar, half a teaspoon of salt, one tablespoonful of butter, three pints of stale sponge cake; one cupful each of raisins, chopped citron and currants. Have a little more currants than of the other fruit. Beat the eggs, sugar and salt together, and add the milk. Butter a three pint basin mould, sprinkle sides and bottom with fruit and put in a layer of cake. Again sprinkle in fruit and put in more cake, and so on, and pour on the custard. Let the pudding stand two hours and steam one and one-fourth hours. Serve with liquid sauce.