Rice Pudding

Four tablespoons rice washed well. Place in large milk pan with 2 quarts of new milk, not skimmed milk, ½ cup sugar, pinch of salt. Bake slowly 3 hours, pressing scum that forms toward center until last half hour. When cold should be like rich cream. - Mrs. E. Vehslage Rice.

Graham Pudding

Sift 1 cup of graham flour, then mix again lightly with the bran. Add 1 cup of sweet milk, ½ cup of molasses, ½ teaspoon of salt, 1 teaspoon of soda dissolved in 2 tablespoons of boiling water. Beat thoroughly, then stir in 1½ cups of seeded raisins. Steam 3 hours. - Mrs. Helen Mitchell.

Sponge Pudding

One-fourth cup sugar, ¼ cup butter, ½ cup flour, 5 eggs, 1 pint milk. Mix flour, sugar and butter together, then add milk and boil smooth and thick. Have yolks well beaten and stir into milk, then stir in the whites beaten stiff. Bake in cups or shallow dish standing in water.

- Mrs. W. A. Sproul.

Steamed Suet And Fruit Pudding

Two and a half cups flour, 1 teaspoonful soda, ½ teaspoonful salt, 1 pinch of cinnamon and 1 of nutmeg. 1 cup of chopped suet, 1 cup of raisins seeded and chopped, 1 cup of milk, 1 cup of molasses. Steam in a buttered mold for about 3 hours and serve with lemon sauce. Sauce: Stir together 2 eggs, butter the size of an egg, 1 cup of sugar, juice and grated rind of 1 lemon. Place over a slow fire, stir till it thickens like honey.

- Mrs. P. C. Daniels.

Black Pudding

One cup raisins, 1 cup sour milk, 3 cups flour, 1 cup cooking molasses, 1 teaspoonful soda, butter size of an egg, 1 teaspoonful cinnamon, a little whiskey. Steam 3 hours without looking at it. Serve with any kind of rich sauce.

- Mrs. H. R. Bierbower.

Caramel Pudding

Put 1 pint of milk in a double boiler, melt ½ cup of sugar in an iron saucepan. When melted add 4 tablespoons of boiling water. Allow this to boil for a moment, then add it to the milk. Take from the fire, add a teaspoon of vanilla. When cool, not cold, stir in hastily 2 eggs thoroughly beaten with 2 tablespoons of sugar. Pour this mixture into a mold., stand in a pan of boiling water and cook in oven until jelly-like..

- Mrs. F. C. Silent.

Fig Pudding

One pound figs chopped fine, 2 cups bread crumbs grated' fine, 1 cup sugar, ¼ pound suet chopped fine, 1 egg. the grated' rind and juice of 1 lemon, 1 dessert spoonful of molasses, ½ grated nutmeg, 1 tablespoonful flour. Steam 3 hours and serve with lemon sauce. - Mrs. Granville.

Carrot Pudding

One cup raw grated carrot, 1 cup raw grated potato, ½ cup butter or suet, 1 cup brown sugar, 1 cup raisins, 1 cup flour, 1 heaping teaspoonful soda added last to the potato, ½ teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon nutmeg. Mix all together and steam 3 hours. - Mrs. R. F. Thaxter.

Lemon Sauce

Mix 2 heaping teaspoon's of corn starch with 1 cup of sugar, then stir this into 2 cups of hot water; let it cook 5 minutes, then add the juice and grated rind of 1 lemon and 1 tablespoon of butter. Stir until the butter is melted and serve at once. - Mrs. John E. Hill.

Bread Pudding

Five cups bread crumbs, 1 cup currants. 1 cup milk and enough water to soak up crumbs, 1 small cup sugar, 3 eggs beaten separately, 1 tablespoon molasses. Flavor with lemon, cinnamon and allspice. First, soften bread crumbs with milk and water, then add flavoring, molasses, currants, sugar, and yolks of eggs, and lastly, the whites of eggs well beaten. Bake 20 minutes. - Mrs. Mace.

Carrot Pudding

One cup grated carrots (raw), 1 cup grated potato (raw), 1 cup raisins, 1 cup sugar, 2 tablespoons melted butter. 1 heaping cup of flour, 1½ teaspoons of cinnamon. 1½ teaspoons of nutmeg, 1 teaspoon soda mixed with carrots. Steam 3 hours. Sauce for same: 1 tablespoon butter, 1 tablespoon corn starch, 1 cup sugar, juice and grated rind of 1 lemon, 1 egg and 1 pint boiling water. Cook until creamy.

- Mrs. E. C. Thomas.