ROLY POLY JAM PUDDING   

Ingredients --: 3/4 lb. suet crust , 3/4 lb. any kind of jam ,

Mode --: Make a suet crust , and roll it out to about 1/2 inch thickness , spread the jam equally over it , leaving a small margin where the paste joins , roll it up , fasten the ends and tie it in a floured cloth ; put the pudding into boiling water , and boil for 2 hours , Mincemeat or Marmalade may be substituted for the jam

Time --: 2 hours                  Cost --: 9 d.              Sufficient for 5 or 6 persons

                                                       SUET PUDDING    

Ingredients --: 1 lb. flour , 6 oz. finely chopped suet , 1/2 saltspoonful salt , 1 /2 saltspoonful pepper , 1/2 pint milk or water ,

Mode --: chop the suet very fine , and mix it well with the flour , add the salt and pepper , and make the whole into a smooth paste with the milk or  water , tie pudding in a floured cloth , or put it into a buttered basin , and boil from 2 1/2 to 3 hours, to enrich it substitute 3 beaten eggs for some of the milk or water , and increase the suet

Time --: 2 1/2 to 3 hours       Cost --: 6 d. to 8 d.      Sufficient for  5 or 6 persons 

Note --: When there is a joint roasting or baking , this pudding may be boiled in a long shape , and cut into slices a few minutes before dinner is served ; these slices should be laid in the dripping-pan for a minute or two and then browned before the fire

                                                      BOILED GOOSEBERRY PUDDING 

Ingredients --: 3/4 lb. suet crust , 1 1/2 pint green gooseberries , 1/4 lb. moist sugar

Mode --: Line a pudding basin with suet crust , rolled out to about 1/2 inch in thickness , cut off the tops and tails of the gooseberries , fill the basin with the fruit , put in the sugar,  and cover with  the crust , pinch the edges of the pudding together , tie over it a floured cloth , put it into boiling water , and boiil from 2 1/2  to 3 hours , turn it out of the basin and serve with cream

Time --: 2 1/2 to 3 hours        Cost --: 10 d.             Sufficient for 6 to 7 persons

                                                            DAMSON PUDDING

Ingredients --: 1 1/2 pint damsons , 1/4 lb. moist sugar , 3/4 lb. suet or butter crust

Mode --: Make a suet  crust with 3/4 lb. flour , line a buttered pudding basinn with a portion ; fill the basin with the damsons , sweeten them then cover with remaining paste , pinch the crust edges together , ; tie over a floured cloth , put the pudding in to boiling water , and boil from 2 1/2 to 3 hours

Time --: 2 1/2 to 3 hours              Cosst --: 9 d.              Sufficient for 6 or 7 persons

                                             BAKED BREAD PUDDING

Ingredients --: 1/2 lb. grated bread , 1 pint milk , 4 eggs , 4 oz. butter , 4 oz. moist sugar , 2 oz. candied peel , 6 bitter almonds , 1 tablespoon brandy

Mode --; Put the milk into the stewpan , with the bitter almonds ; let it infuse 1/4 hour ; bring it to a boiling point ; strain it on the bread crumbs , and let these remain till cold ; then add the eggs , which should be well whisked , the butter , sugar ,  and brandy and beat the pudding well until all the ingredients are thoroughly mixed ; line the bottom of a pie dish with the candied peel  sliced thin , put in the mixture , and bake for nearly 3/4 hour

Time --: Nearly 3/4 hour                    Cost --: 1 s. 4 d.     Sufficient for 5 or 6 persons

                                                    YORKSHIRE PUDDING  

Ingredients --: 1 1/2 pint milk , 6 large tablespoonfuls flour , 3 eggs , 1 saltspoonful salt

Mode ---: Put the flour into a basin with the salt , and stir gradually to this enough milk to make into a stiff batter, when perfectly smooth add the remainder of the milk and eggs , well beaten , beat the mixture for a few minutes , and pour it into a shallow tin , previously well rubbed with beef drippings , put the pudding into the oven , and bake for an hour ; then for another 1/2 hour , cut the pudding into small squares , and place on a heated plate, serve with freshly roasted beef roast

Time --: 1 1/2 hours      Cost --: 8 d.           Sufficient for 5 or 6 persons

                                           BOILED CURRENT PUDDING  

Ingredients --: 1 lb. flour , 1/2 lb. suet , 1/2 lb. currents , milk

Mode --: Wash , pick , and dry the currents ; chop the suet fine ; mix all the ingredients together ; make the pudding into a stiff batter with the milk ; tie it up in a floured cloth , put it into boiling water , and boil for 3 1/2 hours , serve with a cut lemon , cold butter and sifted sugar

Time --:  3 1/2 hours                  Cost --: 10 d.           Sufficient for 7 or 8 persons

                                                       GINGER PUDDING 

Ingredients --: 1/2 lb. flour , 1/4 lb. suet , 1/4 lb. moist sugar , 2 large teaspoonfuls grated ginger

Mode ---: Shred the suet very fine , mix it with the flour , sugar , and ginger ; stir well together ; butter a basin , and put the mixture in dry , tie a cloth over , and boil for 3 hours

Time --: 3 hours        Cost --: 6 d,       Sufficient for 5 or 6 persons 

                                                     GOLDEN PUDDING   

Ingredients --: 1/4 lb. bread crumbs , 1/4 lb. suet , 1/4 lb. marmalade , 1/4 lb. sugar , 4 eggs

Mode --: Put the bread crumbs into a basin , mix with them the suet ( finely minced ) ,  the marmalade and the sugar ; stir these ingredients well together , beat the eggs to a froth , moisten the pudding with these , and when well mixed , put it into a mould or buttered basin ; tie down with a floured cloth , and boil for 2 hours , when turned out , strwe a little fine sifted sugar over the top , and serve

Time --: 2 hours       Cost --: 10 d.         Sufficient for 5 or 6 persons

                                                  BOILED CARROT       

Ingredients --: 1/2 lb. bread crumbs , 4 oz. suet , 1/4 lb. stoned rasins , 3/4 lb. carrots ,  1/4 lb. currents , 3 oz. sugar ,  3 eggs , milk , 1/4 nutmeg

Mode --: Boil the carrots until tender enough to mash to a pulp , add the remaining ingredients , and moisten with sufficient milk to make the pudding of the consistency of thick batter , put the mixture into a buttered basin , tie it down with a cloth , and boil for 2 1/2 hours , turn out of the dish , strew sifted sugar over it , and serve

Time --: 2 1/2 hours                    Cost --: 1 s.                Sufficient for 5 or 6 persons  

                                      CHRISTMAS PLUM PUDDING  

Ingredients --: 1 1/2 lb. rasins , 1/2 lb. currents , 1/2 lb. mixed peel , 3/4 lb. bread crumbs , 3/4 lb. suet , 8 eggs , 1 wineglassful  brandy

Mode --: Stone and cut the rasins in halvves , but do not chop them ; wash , pick , and dry the currents , and mince the suet fine ; cut the candied peel into thin slices , and grate down the bread into fine crumbs

When all these dry ingredients are prepared , mix them well together ; then moisten the mixture with the eggs , which should be well beaten , and the brandy , stir well , that everything may be very thoroughly blended ; and press the pudding into a buttered mould ; tie it down tightly with a floured cloth , and boil for 5 or 6 hours , it may be boiled in a cloth without a mould , and will require the same time allowed for cooking

As Christmas puddings are usually made a few days before they are required for the table , when the pudding is taken out of the pot , hang it up immediately , and put a plate or saucer underneathto catch the water that may drain from it

The day it is to be eaten , plunge it into boiling water , and keep it boiling for at least 2 hours ; then turn it out from the mould , and serve with brandy sauce

On Christmas day a sprig of holly is usually placed in the middle of the pudding , and about a wineglassful of brandy poured around it , which , at the moment of serving , is lit and the pudding thus brought to table encircled in flame

Time --: 5 or 6 hours the first time of boiling ; 2 hours the day it is to be served

Cost --: 3 s. 6 d.           Sufficient for 7 or 8 persons

                                                          CHEESE PUDDING        

Ingredients --: 1/4 lb. Cheddar cheese cut into thin slices , 1 oz. butter , 2 eggs well beaten

Mode --: Put the cheese and butter into a saucepan , and stir over the fire , till all is melted, remove the saucepan , add the eggs , mix all together and put into a shallow tin and brown before the fire

Time --: 10 minutes      Cost --: 5 d haypenny    

                                                         DELHI PUDDING      

Ingredients --: 4 large apples , a little grated nutmeg , 1 teaspoonful minced lemon peel , 2 large tablespoonfuls sugar , 6 oz. currents , 3/4 lb. suet crust

Mode --: Pare , core , and cut the apples into slices ; put them into a saucepan with the nutmeg , lemon-peel , and sugar ; stir them over the fire until soft , roll the crust out thin , spread the apples over the paste , sprinkle over the currents , roll the pudding up , closing  the ends properly , tie it in a floured cloth , and boil for 2 hours

Tme --: 2 hours    Cost --: 1 s.            Sufficient for 5 or 6 persons

                                                 BAKED RICE PUDDING    

Ingredients --: 1 teacupful rice , 2 tablespoonfuls moistened sugar , 1 quart milk , 1/2 oz. butter , or 2 small tablespoonfuls chopped suet , 1/2 teaspoonful grated nutmeg

Mode --: Wash the rice , put it into a pie dish with the sugar , pour in the milk , and stir well together ; add the butter cut into very small pieces , or , instead of this , the above proportion of finely minced suet ; grate a little nutmeg over the top , and bake the pudding in a moderate oven , from 1 1/2 to 2 hours , the pudding must be very slowly baked , to give plenty of time for the rice to swell , and be very thoroughly done

Time --: 1 1/2 to 2 hours      Cost --: 10 d.        Sufficient for 5 or 6 persons

                                                     BOILED BREAD PUDDING   

Ingredients --: 1 1/2 pint milk , 3/4 pint bread crumbs , sugar to taste , 4 eggs , 1 oz. butter , 3 oz. currents , 1/4 teaspoonful nutmeg

Mode --: Make the milk boiling , and pour it on the bread crumbs ; let these remain til old ; then add the other ingredients , taking care that the eggs are well beaten , and the currents well washed , picked , and dried , beat the pudding well and put it into a buttered basin ; tie it down tightly with a cloth , plunge it into boiling water , and boil for 1 1/4 hours : turn it out of the basin , and serve with sifted sugar , any odd  pieces or scraps of bread answer for this pudding ; but they should be soaked overnight , and when used should have the water well squeezed from them

Time --: 1 3/4 hurs                  Cost --: 10 d.       Sufficient for 6 or 7 persons

                                                   BARONESS'S PUDDING           

Ingredients --: 3/4 lb. suet , 3/4 lb. rasins  (weighed after being stoned ) , 3/4 lb. flour , 1/2 pint milk, 1 saltspoonful salt

Mode --: Chop the suet fine , stone the rasins , cut them in halves and mix these ingredients with the salt and flour ; moisten with milk , stir the mixture well , and tie the pudding in a floured cloth previously wrung out in boiling water , and let it boil 4 1/2 hours , serve with plain sifted sugar

Time --: 4 1/2 hours          Cost --: 1 s. 1 d.       Sufficient for 7 or 8 persons

                                                     PEAS PUDDING

Ingredients --: 1 1/2 pints split peas , 2 oz. butter , 2 eggs , salt and pepper to taste

Mode --: Put the peas to soak overnight in rain-water , and float off any that are worm eaten or discoloured , tie them loosely in a clean cloth , leaving a little room for them to swell , and put them on a boil in cold rain water , allowing 2 1/2 hours after the water has simmered up

When the peas are tender , take them up and drain ; rub them through a colander with a wooden spoon ; add the butter , eggs , salt and pepper ; beat well together for a few minutes , until the ingredients are well incorperated ; then tie them tightly in a floured cloth ; boil the pudding for another hour , turn it onto the dish , and serve very hot

This pudding should always be sent to table with boiled leg of pork , and is an exceedingly nice accompaniment to boiled beef

Time --: 3 1/2 hours (after soaking peas)     Cost --: 8 d.     Sufficient for 7 or 8 persons

                                               A BACHELOR'S PUDDING       

Ingredients --: 4 oz. grated bread , 4 oz. currents , 4 oz. apples , 2 oz. sugar , 3 eggs , a few drops essence of lemon , a little grated nutmeg

Mode --: Pare , core , and mince the apples very fine , sufficient when minced to make 4 oz. ; add the currents (well washed) , the grated bread and sugar ; whisk the eggs , beat these up with the remaining ingredients , thoroughly mix , put into a buttered basin , tie down with a cloth , and boil for 3 hours

Time --: 3 hours        Cost --: 9d.      Sufficient for 4 to 5 persons

                                            BOILED LEMON PUDDING       

Ingredients --: 1/2 lb. chopped suet , 3/4 lb. breadcrumbs , 2 small lemons , 6 oz. moist sugar , 1/4 lb. flour , 2 eggs , milk

Mode --: Mix the suet , breadcrumbs , sugar , and flour well together , adding the lemon peel , finely minced , and the juice (strained) , moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter ; put it into a well buttered mould  , and boil for 3 1/2 hours ; turn it out , strew sifted sugar over , and serve with or without wine sauce

Time --: 3 1/2 hours       Cost --; 1 s.       Sufficient for 7 or 8 persons

                                                      MILITARY PUDDING   

Ingredients --: 1/2 lb. suet , 1/2 lb. breadcrumbs , 1/2 lb. moist sugar , the rind and juice of 1 large lemon

Mode --: Chop the suet fine , mix it with the breadcrumbs and sugar , and mince the lemon rind and strain the juice ; stir these into the other ingredients , mix well , put the mixture into small buttered cups , and bake for rather more than 1/2 an hour ; turn them out on the dish , and serve with lemon sauce

Time --: rather more than 30 minutes      Cost --: 9 d.     Sufficient for 6 or 7 cups

                                                      HALF PAY PUDDING    

Ingredients --: 1/4 lb. suet , 1/4 lb. currents , 1/4 lb. rasins , 1/4 lb. flour , 1/4 lb. breadcrumbs , 2 tablespoonfuls treacle , 1/2 pint milk

Mode --: Chop the suet fine ; mix with it the currents (nicely washed and dried ) , the raisins (stoned) , the flour , breadcrumbs and treacle ; moisten with the milk , beat up the ingredients until thoroughly mixed , put them into a buttered basin , and boil the pudding for 3 1/2 hoursp

Time --: 3 1/2 hours         Cost --: 8 d.        Sufficient for 5 or 6 persons