| Page |
| General Directions | 395 |
| To clean Currants for Puddings or Cakes | 397 |
| To steam a Pudding in a common stewpan or saucepan | 397 |
| To mix Batter for Puddings | 397 |
| Suet Crust for Meat or Fruit Pudding | 398 |
| Butter Crust for Puddings | 398 |
| Savoury Puddings | 399 |
| Beef-steak, or John Bull’s Pudding | 399 |
| Small Beef-steak Pudding | 400 |
| Ruth Pinch’s Beef-steak Pudding | 401 |
| Mutton Pudding | 401 |
| Partridge Pudding (very good) | 401 |
| A Peas Pudding (to serve with Boiled Pork) | 401 |
| Wine-sauce for Sweet Puddings | 402 |
| Common Wine-sauce | 402 |
| Punch-sauce for Sweet Puddings | 402 |
| Clear arrow-root-sauce (with receipt for Welcome Guest’s Pudding) | 403 |
| A German Custard Pudding-sauce | 403 |
| A delicious German Pudding-sauce | 403 |
| Red Currant or Raspberry-sauce (good) | 404 |
| Common Raspberry-sauce | 404 |
| Superior Fruit Sauces for Sweet Puddings | 404 |
| Pine-apple Pudding-sauce | 405 |
| A very fine Pine-apple Sauce or Syrup for Puddings, or other Sweet Dishes | 405 |
| German Cherry-sauce | 406 |
| Common Batter Pudding | 406 |
| Another Batter Pudding | 406 |
| Black-cap Pudding | 407 |
| Batter Fruit Pudding | 407 |
| Kentish Suet Pudding | 407 |
| Another Suet Pudding | 408 |
| Apple, Currant, Cherry, or other Fresh Fruit Pudding | 408 |
| A common Apple Pudding | 409 |
| Herodotus’ Pudding (A genuine classical receipt) | 409 |
| The Publisher’s Pudding | 410 |
| Her Majesty’s Pudding | 410 |
| Common Custard Pudding | 411 |
| Prince Albert’s Pudding | 411 |
| German Pudding and Sauce (very good) | 412 |
| The Welcome Guest’s own Pudding (light and wholesome. Author’s receipt) | 412 |
| Sir Edwin Landseer’s Pudding | 412 |
| A Cabinet Pudding | 413 |
| A very fine Cabinet Pudding | 414 |
| Snowdon Pudding (a genuine receipt) | 414 |
| Very good Raisin Puddings | 415 |
| The Elegant Economist’s Pudding | 415 |
| Pudding à la Scoones | 416 |
| Ingoldsby Christmas Puddings | 416 |
| Small and very light Plum Pudding | 416 |
| Vegetable Plum Pudding (cheap and good) | 417 |
| The Author’s Christmas Pudding | 417 |
| A Kentish Well-Pudding | 417 |
| Rolled Pudding | 418 |
| A Bread Pudding | 418 |
| A Brown Bread Pudding | 419 |
| A good boiled Rice Pudding | 419 |
| Cheap Rice Pudding | 420 |
| Rice and Gooseberry Pudding | 420 |
| Fashionable Apple Dumplings | 420 |
| Orange Snow-balls | 420 |
| Apple Snow-balls | 421 |
| Light Currant Dumplings | 421 |
| Lemon Dumplings (light and good) | 421 |
| Suffolk, or hard Dumplings | 421 |
| Norfolk Dumplings | 421 |
| Sweet boiled Patties (good) | 422 |
| Boiled Rice, to be served with stewed Fruits, Preserves, or Raspberry Vinegar | 422 |