CORN PUDDING

Scrape with a knife six ears of green corn, cutting each row through the middle.  Add two cups of milk, one-half cup of butter, three eggs—­the whites and yolks beaten separately—­a little salt and white pepper.  Stir the yolks into the milk and corn, pour into a baking dish, stir in the whites and bake one and one-half hours.

CHERRY PUDDING

Scald a pint of crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four eggs, a cup and a half of sugar, a little ground cinnamon and a quart of stoned cherries.  Bake in quick oven.

HUCKLEBERRY PUDDING

Sprinkle four tablespoons of flour over one and one-half pints huckleberries and set aside for half an hour.  Soak one pint crumbed bread in one quart milk; add three tablespoons of sugar, pinch of salt, and the huckleberries.  Put all into a greased pudding dish with flakes of butter on top.  Bake forty-five minutes.  Serve with hard sauce.

PUDDING A LA GRANDE BELLE

This pudding is economical and dainty if nicely made.  Brush small molds with butter, fill with crumbed bread and dried English currants.  Beat three eggs without separating, add one pint of milk and four tablespoons of sugar.  Pour carefully over the bread and let stand five minutes.  Place molds in baking-pan of boiling water and bake in the oven thirty minutes, or steam half an hour.  Serve with liquid pudding sauce.

STEAMED PUDDINGS

The tin molds are best for this purpose, either melon, round, or brick.  If the mold is buttered first, then sprinkled with granulated sugar, a nice crust will form.  Have a large, deep pan filled with boiling water.  Place mold in, let water come up to rim, put a heavy weight on top of mold to keep down, and boil steadily.  The pan must be constantly replenished with boiling water, if the pudding is to be done in time.  Always place paper in top of mold to prevent water from penetrating.  When puddings are boiled in bags, a plate must be placed in bottom of pan to prevent burning.  Only certain puddings can be boiled in bags.  Always grease inside of bag, so puddings will slip out easily.  A bag made of two thicknesses of cheese-cloth, stitched together, will do.  Always leave 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.