room in mold or bag for pudding to rise, using a smaller or
larger mold according to quantity of pudding. If not boiled steadily,
and emptied as soon as done, puddings will fall and stick.

ALMOND PUDDING

Beat the yolks of four eggs very light with one-half cup of sugar; then
add one-half cup of grated walnuts or almonds, one-half cup of grated
white bread crumbs, then the stiffly-beaten whites of four eggs. Put in
pudding form and steam from one and one-half to two hours. Serve with
wine or fruit sauce.

RYE BREAD PUDDING

Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
eggs very light with one-half cup of sugar, then add a pinch of cloves
and allspice, one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter pound of chopped almonds. Moisten crumbs with
three tablespoons of whiskey or brandy, add to eggs, then add
stiffly-beaten whites of four eggs. Put in mold and boil three hours.
Serve with a brandy or whiskey sauce.

NAPKIN PUDDING

Soak one-half loaf of stale white bread in water until moist, squeeze
perfectly dry. Put in skillet two tablespoons of clear fat or butter,
and when hot add bread, and stir until smooth and dry. Beat five eggs
light with one cup of sugar, stir bread in, mix well, and flavor with
rind (grated) and juice of one lemon. Grease a bag or very large napkin,
place pudding in this, tie, leaving plenty room to rise, place in
boiling water and boil two hours. Make a jelly sauce, not as thin as
usual, and pour over just before serving. If desired one-half cup of
currants can be added to pudding.

STEAMED BERRY PUDDING

Take one tablespoon of butter (or other shortening), one-quarter cup of
sugar, yolk of one egg, one-half cup of milk, one cup of flour, one
teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of
berries or pitted cherries rolled in flour. Put in a well-greased melon
mold and cook in boiling water steadily for two hours. Serve with hard
sauce.

CARROT PUDDING

Take one cup of sugar, one-third cup of butter, one cup of grated
carrots, one cup of grated potatoes, one cup of raisins, one cup of
currants, two cups of bread crumbs, one-half teaspoon of baking-soda
stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
allspice. Mix all these and add a little syrup and four tablespoons of
whiskey. Steam four hours. Serve with hard sauce.

CHERRY PUDDING

Grate one-half pound of stale rye