RYE BREAD PUDDING

Dry one-half cup of rye bread crumbs in oven.  Beat the yolks of four eggs very light with one-half cup of sugar, then add a pinch of cloves and allspice, one-half teaspoon of cinnamon, grated rind of one-half lemon and one-quarter pound of chopped almonds.  Moisten crumbs with three tablespoons of whiskey or brandy, add to eggs, then add stiffly-beaten whites of four eggs.  Put in mold and boil three hours.  Serve with a brandy or whiskey sauce.

NAPKIN PUDDING

Soak one-half loaf of stale white bread in water until moist, squeeze perfectly dry.  Put in skillet two tablespoons of clear fat or butter, and when hot add bread, and stir until smooth and dry.  Beat five eggs light with one cup of sugar, stir bread in, mix well, and flavor with rind (grated) and juice of one lemon.  Grease a bag or very large napkin, place pudding in this, tie, leaving plenty room to rise, place in boiling water and boil two hours.  Make a jelly sauce, not as thin as usual, and pour over just before serving.  If desired one-half cup of currants can be added to pudding.

STEAMED BERRY PUDDING

Take one tablespoon of butter (or other shortening), one-quarter cup of sugar, yolk of one egg, one-half cup of milk, one cup of flour, one teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of berries or pitted cherries rolled in flour.  Put in a well-greased melon mold and cook in boiling water steadily for two hours.  Serve with hard sauce.

CARROT PUDDING

Take one cup of sugar, one-third cup of butter, one cup of grated carrots, one cup of grated potatoes, one cup of raisins, one cup of currants, two cups of bread crumbs, one-half teaspoon of baking-soda stirred in the potatoes, one teaspoon each of cloves, cinnamon, and allspice.  Mix all these and add a little syrup and four tablespoons of whiskey.  Steam four hours.  Serve with hard sauce.

CHERRY PUDDING

Grate one-half pound of stale rye bread and wet this with a wineglass of red wine.  Pound two tablespoons of almonds, stir the yolks of four eggs with half a cup of powdered sugar, flavor with cinnamon, and add the grated bread and almonds.  Stone one-half pound each of sweet and sour cherries.  Mix all thoroughly with the beaten whites added last.  Do not take the juice of the cherries.  Butter the pudding mold well before you put in the mixture.  To be eaten cold.

DATE PUDDING

Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg.  Add to the above one-half pound of dates, stoned and cut.  Turn into a well-buttered mold.  Butter the cover also and steam two and one-half hours.  Keep at a steady boil.  Serve with any kind of sauce.