Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Half pound bread crumbs. ‘Half pound flour. One pound sugar. One pound seeded raisins. One pound currants. Half pound citron. One pound blanched almonds. Ten eggs. Two nutmegs. Grated rind one lemon. One tumbler brandy. Two saltspoonfuls salt. Pound the almonds in a mortar, reserving a few whole to stick about the pudding; beat the eggs separately; flour the cloth well and boil eight hours. TRAY PUDDING. One cup raisins. One cupt suet. One cup molasses. One cup milk. Three cups flour. Stir all together; tie loosely in a pudding cloth and boil four hours. Sérve with sweet sauce. BAKED INDIAN PUDDING. Six tablespoonfuls Indian meal. One tablespoonful flour. One quart milk. One teacup chopped suet. Two eggs. Scald the milk, wet the meal smooth with water, and stir into the milk. Let it boil; then add molasses to make it rather sweet; a little salt ; add the chopped suet. When cold, add ‘the eggs. Bake slowly three hours. Serve with Stewed Custard: of a wine glass of vinegar, a small cup of molasses, and a piece of butter the size of an egg, boiled together. CLARET PUDDING: ~ One ounce isinglass. One pint bottle claret. One teacupful currant or raspberry jelly. Juice of two lemons. One pound loaf sugar. Put the ingredients on the fire and stir until boiling; strain through a hair sieve, and when nearly cold add a glass of sherry and pour into a mold. Sauce: Sweeten three-fourths pint of cream or milk, boil it, and pour over it two well-beaten eggs, stirring all the time; when well mixed, put on the fire to thicken, but not to boil. Flavor with lemon. BREAD PUDDING. One pint bread crumbs. One quart milk. One cupful sugar. Yolks of four eggs, well beaten. The grated rind of one lemon. Piece of butter the size of an egg. Bake in pudding dish. Beat white of eggs with small cup pulverized sugar to a stiff froth, flavor with the juice of lemon. Spread over the pudding when baked a layer of jelly, then spread over this the beaten sugar and eggs and lightly brown in the oven. ee a BAKED BATTER PUDDING. One quart of milk. Eight eggs. Eight tablespoonfuls of flour. One pinch of salt. Bake three-fourths of an hour. Serve with wine sauce. May be divided half. BOILED BATTER PUDDING. Twelve eggs. Twelve tablespoonfuls flour. One quart milk. Steam one hour and serve with wine sauce. POTATO PUDDING. Two pounds of potatoes. Three-fourths pound sugar. Three-fourths pound butter. One gill brandy. Eight eggs. One half nutmeg. Boil potatoes and rub through a sieve, beat the sugar and butter together, beat whites and yolks separately, then mix all together, and make nice puff pastry to cover the pudding. GRAHAM PUDDING. One and one-half cups graham flour. One-half cup molasses. One-half cup sweet milk. One-half cup raisins. One-half cup currants. One-fourth cup butter. One egg. One teaspoonful soda. Spices to taste. Steam three hours in a mold. Good with brandy Sauce. CHERRY PUDDING, Two eggs. One cup sweet milk. Three teaspoonfuls of yeast powder. Flour to make a stiff batter. As many cherries, or fruit of any kind as can be stirred in. Boil or steam two hours. LEMON PUDDING. The grated rind of two lemons. The juice of one lemon. Five milk crackers grated fine. Six tablespoonfuls butter. ‘Two cups sugar. One quart milk. Bake immediately an hour. POOR MAN'S PUDDING, One-half pound butter beaten to a batter. One-half pound brown sugar. One-half pound stoned and chopped raisins. One-half pound fine flour. The grated rind of a lemon. Five eggs.