An Excellent Lemon Pudding.—Beat the yolks of 4 eggs, one cup of white sugar, the rind of a lemon being rubbed with some lumps of it to the essence; then put and beat it in a mortar with the juice of a large lemon, and mix all with 4 or 5 oz. of butter warmed. Put a crust into a shallow dish, nick the edges, pour the above mixture into it; when served turn the pudding out of the dish.
Lemonade Pudding.—(For Summer.)—Make a sufficient quantity of lemonade in the usual way, adding the juice of a large California orange to every pint; when cold soak in it thoroughly a French roll or rolls, but don't break them; then stick in their quarters blanched pieces of sweet almonds.
Lemon and Cream Pudding.—Beat up 4 eggs, strain them, add a teacupful of fine white sugar, 1-2 rind of lemon, 1 pint of new cream. Line a pudding dish with puff paste, put in the above and bake 1-2 hour.
California Apple Pudding.—Pare and grate 3-4 pounds of juicy apples, put to them 6 ounces of butter, beat to a cream; 4 eggs beat, 2 soft biscuits pounded, the rind of a lemon grated, sugar to taste, a spoonful of brandy, another of orange flower water; bake in a puff paste marked on the border, and when done strew candied lemon or orange peel sliced over the top; a little lemon juice or cider may be added if the apples are too mellow.
An Excellent Apple Pudding.—Pare and core and stew the apples in a stew pan with cinnamon, 2 or 3 cloves and the grated rind of a lemon. When soft sweeten them to taste. Pulp them through a seive, add the yolks of four eggs, 1 cup of butter, the grated peel and the juice of a lemon; mix the ingredients well and bake for an hour in a dish lined with good puff paste.
Pippin Pudding.—Boil 8 apples well, take out the cores, put in 3-4 pint of milk, thicken with 4 eggs, a little lemon peel and sugar to taste; put pie paste around the dish; bake in a slow oven, grate sugar over it and serve hot.
Baked Apple Pudding.—Take 12 large apples, wash them and boil as for sauce; grate in 4 sweet biscuits and the rind of a lemon, squeeze in the juice and add 4 whole eggs, 2 spoonfuls batter, sweeten to taste and bake it with a thin puff paste at the bottom of the dish.
Apple Dumplings or Pudding Boiled or Baked.—Peel, cut and core the desired quantity of apples, cover with the fruit for boiled pudding, tie up in a cloth and boil till done or baked; better boiled and kept in the cloth hung up for 4 or 6 weeks. They may be rewarmed by simply putting the cloth containing the pudding in boiling water for 10 or 15 minutes, when serve with butter and brown sugar.