COTTAGE PUDDING:

1 c. sugar
1 c. flour
3 eggs
4 tbsp. milk
3 tsp. baking powder

Bake in one loaf.

CREAM FOR THE PUDDING:

1 egg
1 c. sugar
1/2 c. flour
1 pt. milk

Boil until thick; flavor both pudding and cream with lemon or vanilla.

QUEEN OF PUDDINGS:

1 pt. bread crumbs
1 qt. milk
4 eggs (leaving out the whites of 2)
1 c. sugar
Butter the size of an egg

Bake and then on top put 1 cup jelly and the two whites, beaten. Eat cold.

TRANSPARENT PUDDING:

Beat to a cream 1/2 pound of butter and 1/2 a pound of sugar; stir in 8 eggs, well beaten, a grated nutmeg; flavor with lemon. Bake in a buttered dish for 1/2 hour and serve cold.

FRENCH TAPIOCA PUDDING:

Take 2 oz. of tapioca and boil it in 1/2 pint of water until it begins to melt, then add 1/2 a pint of milk by degrees and boil until the tapioca becomes very thick. Add a well-beaten egg, sugar and flavoring to taste and bake gently for 3/4 of an hour. This preparation of tapioca is superior to any other. It is nourishing and suitable for delicate children.