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Raspberry Pudding

Put four ounces of butter into a basin, warm and beat it up with three well-beaten eggs. Stir in four ounces of sugar and one pound of raspberry jam. Have in readiness one-half pound of fine breadcrumbs, place a layer of them at the bottom of a buttered mould, then a layer of the jam mixture, and keep on in this way until the whole is used up. Place the mould in a moderate oven, and bake for about an hour. Turn the pudding out onto a dish, and serve. Ratafia Pudding (Baked).

Pour one quart of cream into a saucepan, sprinkle in one-half pound of dry sponge-cakes well crushed, and boil for about half an hour. Add about three ounces of butter, four ounces of sugar, one wineglassful of wine, and a small quantity of grated nutmeg to flavor, and stir well over the fire for a few minutes, then turn them into a basin to cool. When it is nearly cold, add the well-beaten yolks of four eggs and two ounces of sweet almonds blanched and pounded with a little lemon juice, and mix all thoroughly together. Place the mixture in a pie-dish, sprinkle over a little sugar, place it in a sharp oven, and bake in a sharp oven until done. Take it out, and serve. Rice Pudding (Baked).

Take one teacupful of rice boiled in milk until it is three-fourths cooked, add two well-beaten eggs, two ounces of grated nutmeg to taste, and a little cream as well is an improvement. Stir together well, put the pudding into cups and bake. Serve hot with wine sauce.

Rice Pudding (Boiled).

Wash thoroughly one teacupful of rice, place it in a saucepan with one pint of milk, and boil until it is tender, then move it from the fire, and mix in a small piece of butter. Chop fine four ounces of suet, beat the yolks of four eggs with the whites of two, and thoroughly wash and dry one-fourth pound of currants. Mix these ingredients with the rice, add also one-fourth pound of sugar, one wineglassful of brandy and a little grated nutmeg. Butter a pudding-basin, turn the mixture into it, tie a pudding-cloth over the top, place it in a saucepan of boiling water, and boil it for two hours. At the end of that time, turn the pudding out of the basin onto a dish, and serve.