Brown bread pudding— ... 461
No. 1 ... 461
No. 2 ... 471
No. 3 (Gotha) ... 462
No. 4 (Kessingen) ... 462
No. 5 ... 462
No. 6 ... 463
Cabinet pudding ... 463
No. 1 ... 463
No. 2 (hot) Balmoral ... 463
No. 3 (cold) ... 463
No. 4 (cold) ... 463
No. 5 ... 464
No. 6 (Mainhead) ... 464
Caramel pudding ... 464
Carrot pudding, as at Knuts-
ford ... 464
Cherry pudding ... 465
Chestnut pudding ... 465
Chippolate pudding, "Boudin à
la Chippolata" ... 465
Chocolate pudding ... 465
Cholmondeley pudding ... 465
Citron pudding ... 465
Clapham or lemon pudding ... 466
Cocoanut pudding ... 466
Cold pudding ... 466
No. 1 ... 466
No. 2 ... 466
Cornflour pudding ... 467
"Crème glacée au noyau," see
Ice pudding—No. 2
"Curd puddings" (German) ... 467
Curd pudding, see "Michael
Angelo pudding."
Custard pudding—No. 1 (baked) 467
No. 2 (boiled) 467
No. 3 (cold) ... 467
Devonshire pudding ... 468
Diplomatic pudding—No. 1 ... 468
No. 2 ... 468
Dr. Hoffmann's pudding (Ger-
man) ... 468
Dough pudding, for luncheon ... 469
Doutch (sweet) pudding, see
Savory pudding (Dutch).
Dried Meat Pies and Puddings 469
Embley pudding ... 469
Eve pudding ... 469
Fig pudding (Scotch) ... 470
"Four ounce pudding," see Half-
pay pudding.
"Fourré polonais," see Roll pud-
ding.
French pudding ... 470
Goldstone pudding ... 470
George pudding ... 470
George IV. pudding ... 470
German pudding ... 471