NOODLE PUDDING

Make noodles with two eggs. Boil in boiling salt water for ten minutes,
drains and set aside.

Beat the yolks of four eggs with one cup of powdered sugar until light,
add a quarter of a cup of pounded almonds, a pinch of salt, the drained
noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
pour into a greased pudding mold, and boil one and one-half hours.

PRUNE PUDDING

Take the yolks of four eggs, a cup of granulated sugar, and stir to a
cream. Chop fine thirty prunes (prunes being boiled without sugar), and
add two tablespoons of sweet chocolate, two tablespoons of grated
almonds, and the whites, which have been beaten to a snow. Boil two and
one-half hours in a pudding form and serve with whipped cream.

PLUM PUDDING (FOR THANKSGIVING DAY)

Soak a small loaf of bread; press out every drop of water, work into
this one cup of suet shaved very fine, the yolks of six eggs, one cup of
currants, one cup of raisins seeded, one-half cup of citron shredded
fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
in greased melon mold.

PLUM PUDDING, No. 2

Chop a half box of raisins and currants, one-quarter pound of citron,
one-quarter pound of suet (chopped very fine), two eggs, one and
one-half cups of sugar, a wineglass of brandy, two cups of cider, one
teaspoon of cinnamon and ground cloves. When all these are well mixed
add enough flour (with a teaspoon of baking-powder in it) to thicken
well. Cook in a greased mold and allow to steam for three hours.

HONEY PUDDING

Mix one-half cup of honey with six ounces of bread crumbs and add
one-half cup of milk, one-half teaspoon of ginger, grated rind of half a
lemon and yolks of two eggs. Beat the mixture thoroughly and then add
two tablespoons of butter and the whites of the eggs well beaten. Steam
for about two hours in a pudding mold which is not more than
three-quarters full.

*PUDDING SAUCES*

BRANDY SAUCE

Take one cup of water, a quarter glass of brandy, one cup of sugar,
juice of half a lemon. Boil all in double boiler. Beat the yolks of two
eggs light, and add the boiling sauce gradually to them, stirring
constantly until thick.

CARAMEL SAUCE

Put one cup cut loaf sugar in a saucepan on the stove without adding a
drop of water. Let it melt slowly and get a nice brown without burning.

Beat the yolks of thre