This is an economical pudding, made with two pints of sweet milk, a teacupful of ground rice, two tablespoonfuls of sugar, three eggs, and a little ground nutmeg. Bring half the quantity of milk to the boiling point, with the nutmeg or any other flavoring matter, and sugar. In the other half of the milk beat up the rice flour into a thin batter, adding to it through a strainer the hot seasoned milk, stirring all the time. The eggs well whisked should next be added. A sprinkling of salt is an improvement. Bake this mixture in a moderate oven for a little over an hour, say seventy minutes, or boil in a buttered basin or shape. Serve with apricot preserve, or marmalade, or indeed any kind jam.

One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce.

Pick all imperfections from a half pint of rice, put it in water, and rub it between the hands; then pour that water off, put more on, stir it about in it, let the rice settle, then drain the water off; put the rice in a two-quart stew-pan, with a teaspoonful of salt, and a quart of water; cover the stew-pan, and set it where it will boil gently for one hour, or until the water is all absorbed; dip some teacups into cold water, fill them with the boiled rice, press it to their shape; then turn them out on a dish, and serve with butter and sugar, or wine sauce.

Half pound the pulp of apples, half pound loaf sugar, six ounces butter, the rind one lemon, six eggs, puff paste. Peel, core and cut the apples, as for sauce; put them into a stew-pan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every half pound add sifted sugar, grated lemon-rind, and six well-beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff paste round the dish, and bake for rather more than half an hour. The butter should not be added until the pudding is ready for the oven.

Half pound flour, half pound treacle, half pound suet, the rind and juice of one lemon, a few strips of candied lemon, peel, three tablespoonfuls cream, two eggs. Chop the suet finely; mix with it the flour, treacle, lemon-peel minced, and candied lemon-peel; add the cream, lemon juice, and two well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from three and a half to four hours.

Half pound suet, half pound grated bread crumbs, half pound sugar, three ounces orange marmalade; mix these ingredients together with four eggs; boil four hours, Lay a few raisins open on the bottom of the mold.
Sauce: Two ounces butter, and two ounces white sugar; beat to a cream and flavor with brandy or lemon.

Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk; add a pound beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a teaspoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg.

Two quarts scalded milk with salt, one and one-half cups Indian meal (yellow); one tablespoon ginger, letting this stand twenty minutes; one cup molasses, two eggs (saleratus [baking soda] if no eggs), a piece of butter the size of a common walnut. Bake two hours. Splendid.

One half pound macaroni broken into inch lengths, two cups boiling water, one teaspoonful butter, one large cup milk, two tablespoonfuls sugar, grated peel of half a lemon, a little cinnamon and salt.
Boil the macaroni in the water until it is tender, and has soaked up the liquid. It must be cooked in a farina-kettle. Add the butter and salt. Cover for five minutes without cooking. Put in the rest of the ingredients. Simmer, after the boil begins, ten minutes longer, before serving in a deep dish. Be careful in stirring, not to break the macaroni. Eat with butter and powdered sugar, or cream and sugar.

Four ounces of grated bread, four ounces of currants, four ounces of apples, two ounces of sugar, three eggs, a few drops of essence of lemon, a little grated nutmeg. Pare, core, and mince the apples very finely, sufficient, when minced, to make four ounces; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for three hours.