=Delmonico Pudding.=

1 quart milk, piece of b.u.t.ter size of a walnut, 3 tablespoons corn starch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons white sugar. Boil all together. When done, place in a dish, and set in the oven while beating the whites of eggs, to which add 3 tablespoons powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs over the pudding, and return to oven, to slightly brown.

=English Plum Pudding--No. 1.=

1/2 pound of seeded raisins, same of currants, well washed and dried, grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6 well-beaten eggs. Chop the suet very fine, after removing the skin, and put it, together with the flour and bread crumbs, into a large bowl; then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs until very light, and add to the contents in the bowl and mix well together. Stir in 1 pint of old English ale. Flour the raisins and currants and add to the compound. b.u.t.ter a tin pudding-mold, put in the pudding, taking care to well secure the cover. Have ready a kettle of boiling water. Place the mold in it, and keep boiling constantly five hours.

SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar and 1/2 cup b.u.t.ter. Have ready 1 pint of boiling cream, a dessert-spoon of corn starch, blended with a little cold milk. Add gradually to the beaten batter and eggs. Put all on the fire, and stir constantly until it boils. Add a wine-gla.s.s of sherry and 1 of brandy. Serve hot with the pudding. A hard sauce used in connection with the hot one is a great improvement.

=English Plum Pudding--No. 2.=

1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night.

Beat 12 eggs, very light, and stir them in the mixture. Take enough milk to slightly moisten the whole. Add a little salt and nutmeg and 3/4 gla.s.s of brandy. Boil five hours. Set on fire with brandy to serve, and have a rich sauce.

=Plain Plum Pudding.=

6 b.u.t.ter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup b.u.t.ter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep pudding-dish, in a moderate oven, three or four hours, stirring several times the first hour, to keep the raisins from settling. Serve with hard sauce.

=Snow Pudding.=

1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart boiling water. Stir till it is all dissolved. Add 4 cups white sugar and the juice of 4 lemons. Strain and set away till cold; then add the beaten whites, beating the whole thing half an hour, or until it is very white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard to eat with it.

=Tapioca Cream.=

Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir this in with the tapioca, and the whole mixture thus formed into the milk. Let it cook about twenty minutes. Remove from fire, and stir in the whites of the eggs, having beaten them to a stiff froth. Add flavoring, and serve cold. This pudding should be cooked in a vessel set in hot water.

=Baked Apple Dumpling.=

1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder, enough cold water to make a stiff dough. Roll-out pastry. Cut with biscuit-cutter twice as many pieces as you have apples. Peel and core the apples. Put one round of pastry on one end of the apple. Fill the core-hole with sugar, cinnamon and a piece of b.u.t.ter. Put another round of pastry on so that the edges meet. Bake slowly three-quarters of an hour. This will make nine or ten dumplings.

=Apple Pudding.=

Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of b.u.t.ter, 1 cup cracker crumbs, stirred in 1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup sugar. Serve with hard sauce.

=Apple Souffle.=

1 pint steamed apples, 1 tablespoon melted b.u.t.ter, half a cup of sugar, whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into the hot apple the b.u.t.ter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to the mixture. b.u.t.ter a 3-pint dish and turn the souffle into it. Bake thirty minutes in a hot oven. Serve immediately, with any kind of sauce.

=Apple Pan-dowdy.=

Pare, core and slice 5 apples, and put in a pudding-dish, with a little water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the cover into the apples at last.

=Apple Sago Pudding.=

Pare and core the apples, put sugar and cinnamon in the holes. Take as many tablespoons of sago as you have apples. Mix it with a little cold water and turn in as much boiling water as will fill the dish. Stir till it thickens, then cover up for two hours, and let it thoroughly swell, then pour it over the apples, and bake about three hours. Sugar and cream for sauce.

=Sponge Pudding.=

Scald 1 pint of milk, boiling hot, add 1/2 cup b.u.t.ter; when melted, add a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of 8 eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water.

SAUCE.--The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a cream. Add the whites, and turn over the whole 4 tablespoons of boiling cream or milk, and flour. Add wine, if you wish.

=Boston Thanksgiving Pudding.=

2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of b.u.t.ter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the day before using. Do not put the raisins in until it commences to thicken, and stir occasionally the first two hours after the raisins are in. Before serving the next day, set the tin in boiling hot water long enough before dinner to have it hot. Cold sauce.

=Blackberry Pudding.=

Take baker's bread and cut away the crusts, b.u.t.ter, and slice rather thick, lay 1 layer of bread and then cover with blackberries and some of the juice (which has been stewed with a little sugar), then more bread and more berries. Over the top throw a gla.s.s of wine. Serve with hard sauce.

=Rennet Pudding.=

Buy a rennet from the butcher (it is the stomach of a very young calf).

Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk to blood-heat, and put it in the dish in which it is to remain. Stir in 1 tablespoon of the wine water, grate a little nutmeg over the top, and put in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries.

=Chocolate Pudding.=

1 pint milk, 3 sticks grated chocolate, boil until thick, then set away to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons sugar, beat sugar light with the yolks, and to this add 1 cup cracker flour, 1 teaspoon vanilla, and the whites, last. Put all this in the chocolate, and let boil one and a half hours in a well-b.u.t.tered form.

Serve with whipped cream.

=Apricot or Peach Pudding.=

b.u.t.ter a pan thoroughly and dust well with cracker flour, and put a row of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten together with a cup of powdered sugar. Beat in a pan of boiling water twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and 1 teaspoon vanilla and a pinch of salt. Put this mixture over the apricots or peaches, and bake three quarters of an hour.

[Ill.u.s.tration]

ICE CREAM.

=Ice Cream.=