BOILED BATTER PUDDING.—­Three eggs, one ounce of butter, one pint of milk, three tablespoonfuls of flour, a little salt.  Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for one hour and a quarter.  This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin.  Send these puddings very quickly to table, and serve with sweet sauce, wine-sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.

BREAD AND BUTTER PUDDING..—­Butter a dish well, lay in a few slices of bread and butter, boil one pint of milk, pour out over two eggs well beaten, and then over the bread and butter, bake over half hour.

SIMPLE BREAD PUDDING.—­Take the crumbs of a stale roll, pour over it one pint of boiling milk, and set it by to cool.  When quite cold, beat it up very fine with two ounces of butter, sifted sugar sufficient to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed currants, beat up four eggs separately, and then mix them up with the rest, adding, if desired, a few strips of candied orange peel.  All the ingredients must be beaten up together for about half an hour, as the lightness of the pudding depends upon that.  Tie it up in a cloth, and boil for an hour.  When it is dished, pour a little white wine sauce over the top.

CHRISTMAS PLUM PUDDING.—­Suet, chopped small, six ounces; raisins, stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a wine glass of brandy, a little nutmeg and cinnamon pounded as fine as possible, half a teaspoonful of salt, rather less than half pint milk, fine sugar, four ounces; candied lemon, one ounce; citron half an ounce.  Beat the eggs and spice well together; mix the milk by degrees, then the rest of the ingredients.  Dip a fine, close, linen cloth into boiling water, and put in a sieve (hair), flour it a little, and tie up close.  Put the pudding into a saucepan containing six quarts of boiling water; keep a kettle of boiling water alongside, and fill up as it wastes.  Be sure to keep it boiling at least six hours.  Serve with any sauce; or arrow-root with brandy.

CHRISTMAS PUDDING.—­Suet 1-1/2 lbs., minced small; currants, 1-1/2 lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of flour, 1 pint of milk, and a wine glassful of brandy.  Beat first the eggs, add half the milk, beat all together, and gradually stir in all the milk, then the suet, fruit, etc., and as much milk to mix it very thick.  Boil in a cloth six or seven hours.