COTTAGE PUDDING.

1/2 pint sifted flour. 1/2 cup sugar. 1/4 tsp. salt. 1 egg. 1/2 cup milk. 1 tbsp. butter. 2 tsps. baking powder (level).

Beat the butter and sugar to a cream, add the unbeaten egg, beat vigorously for 3 or 4 minutes, add the salt, then the flour, with which the baking powder should be mixed.  Beat for a few seconds, then turn the batter into a small, buttered pudding dish, bake about 25 minutes in a moderate oven; serve with lemon sauce.

LEMON PUDDING.

4 level tbsps. granulated sugar. 1 ssp. of salt. 2 tbsps. milk.  The juice and grated rind of a small lemon. 6 (l.) tsps. cornstarch. 1 tbsp. butter. 1/2 cup water. 1 egg.

Mix the cornstarch with 3 tbsps. cold water; put the remainder of the water in the saucepan and set on to boil.  Stir into this the mixed cornstarch and cook until clear.  Take from the fire, add the salt and lemon, reserving 1/2 tsp. of the lemon.  Beat the butter to a cream, gradually beat into it the sugar, the yolk of the egg, lastly the milk.  Stir this mixture into the cooked ingredients, and bake in a moderate oven for 20 minutes.  Beat the white of the egg to a stiff froth, beat into it 1 tbsp. of powdered sugar and the 1/2 tsp. of lemon juice.  Spread this over the hot pudding and leave in the oven until slightly browned. (This pudding is better served very cold.)

BREAD PUDDING.

1 pint stale bread crumbs. 1 quart of sugar. 1 ssp. of nutmeg or cinnamon. 2 eggs. 1/2 tsp. salt.

Soak the bread crumbs for 1 hour in 1 quart of milk.  Beat the eggs, add the sugar and seasoning, stir all into the bread crumbs, bake 1 hour in a buttered pudding dish. (Raisins or currants may be added if desired.)

Another method for making bread pudding is to butter thin slices of stale bread, spread with a little jam or sprinkle a few currants (well washed) over each layer, lay them in a pudding dish, pour over a quart of milk, to which has been added 3 well beaten eggs, 1/2 cup sugar.  Bake until the custard thickens.  This pudding may be served either hot or cold.

STEAMED APPLE PUDDING.

3 pints pared and quartered apples. 1/2 pint flour. 1/2 cup sugar. 1 tbsp. butter. 1/4 of a grated nutmeg. 1/2 cup milk. 1/2 pint water. 1/4 tsp. salt. 2 (l.) tsps. baking powder.

Put the apples, water, sugar, and nutmeg into a porcelain or granite saucepan and set on the fire.  When the apples begin to boil, set back where they will cook gently.  Mix the flour, salt and baking powder together.  Rub the butter into this dry mixture, wet with the milk, stir quickly into a soft dough.  Press or roll the dough lightly into a round piece about the size of the top of the saucepan.  Lay this on the apples; put on a close cover and continue cooking gently for 30 minutes.  The crust may be lifted to a plate for a moment, the apples turned into a pudding dish, then placing the crust over the top.  To be served with lemon or nutmeg sauce.