Four eggs, yolks and whites beaten together, one half cup brown sugar, one cup molasses, one cup stoned raisins, two cups currants, one cup bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated, the grated rind of a large lemon, one cup flour and one teaspoon baking powder. Steam for three and a half hours in a tightly closed pudding mould well buttered, keeping the water boiling _constantly_. Before serving sprinkle thickly with sugar and pour over this one half cup brandy, and light. Serve with this a sauce made with the juice and rind (grated) of one lemon, put over to boil with one half cup sugar, one half cup water, add one tablespoon cornstarch, one half cup sherry, one half cup brandy. This quantity will serve sixteen people.
Two eggs, one cup of flour, one half cup sugar, one quarter cup butter, one teaspoon baking powder, one half teaspoon nutmeg, cream butter, add sugar, eggs, the flour sifted with baking powder, also nutmeg. Grease tin and bake half an hour.
Sauce.--One dessertspoon butter, one dessertspoon of flour, rub well together, add slowly about one cup boiling water, three dessertspoons brown sugar, one teaspoon of molasses. Boil slowly until it thickens and flavor as desired.
One cup flour, one half cup sugar, one quarter cup butter one teaspoon soda, one tablespoon jam, two eggs. Cream butter with sugar, add to this the eggs and jam, the flour sifted with the soda. Put into a buttered mould and steam for two hours and serve with lemon sauce.
Four eggs, beat whites and yolks separately, a cup of sugar to the whites, beat again, then add the yolks, mix a teaspoon of baking powder in a cup of flour and mix the flour and eggs and beat again. Put a sheet of buttered paper in a square pan and bake. When done turn it on a heated towel, the buttered side up and take off the paper and spread with a thick jam or marmalade, roll up quickly and pour sweetened whipped cream over, flavor with vanilla.
One cup of rice boiled soft in water, add a pint of cold milk, and a piece of butter size of an egg, salt to taste, yolks of four eggs, rind of lemon grated. Mix and bake one half hour. Beat the whites of four eggs, stir in a pint of sugar, juice of one good sized lemon. After the pudding is baked and cooled a little pour this over and brown in the oven. Eat cold; this will keep for several days.