ndian Pudding.=

1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with
a little salt and a piece of butter. Butter dish and bake. Before
baking, add 1 cup cold milk.

=Cracker Pudding.=

3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and
spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the
sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour,
and serve with either hard or liquid sauce.

=Lemon Bread Pudding.=

1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup
butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the
bread in the milk, then add the beaten yolks with the butter and sugar,
rubbed to a cream; also the lemon. Bake in a buttered dish until firm
and slightly browned. Beat the whites to a stiff froth, with 3
tablespoons of powdered sugar, and flavor with lemon. Spread over the
pudding when baked, and brown slightly; then sift sugar over it. Eat
cold. Orange pudding may be made in the same way.

=Delmonico Pudding.=

1 quart milk, piece of butter 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. Butter 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