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Neapolitan Pudding

Put three and a half ounces of crushed loaf sugar into a basin, mix it up with twelve ounces of sifted breadcrumbs, and beat in one wineglassful of rum, the rind of a lemon very finely chopped, and finally four well-beaten eggs. Put six tablespoonfuls of cream into a basin, add three more well-beaten eggs, and continue to whisk until they are well incorporated. Put a layer of ratafias mixed with a few breadcrumbs at the bottom of a well-buttered plain mould, then a layer of the mixture, then the slices of sponge cake thickly spread with any kind of jam desired, and continue in this way until the mould is quite full, finishing up with the mixture. Place the mould in a moderate oven, and bake for an hour. Turn the pudding out onto a dish, pour over two tablespoonfuls of red currant jelly warmed and mixed with a small quantity of white wine, and serve.

Orange Pudding (Baked.) Put one quart of milk over the fire in a saucepan. Beat very light the yolks of five eggs and the whites of two, together with four ounces of sugar. When the milk gets very hot but before it boils, pour it over the beaten eggs and stir well together, adding the grated yellow rind of an orange; then pour it into a buttered pudding-dish, put it in a pan of boiling water in the oven, and bake. Beat the whites of three eggs and two tablespoonfuls of powdered sugar to a stiff broth, and when the pudding is done, remove from the oven, spread this froth over, and return it to the oven for two or three minutes to harden the froth.