Graham Pudding

One and 1/2 cups graham flour, 1/2 cup syrup, 1/2 cup raisins, 1/2 cup currants, 1/2 cup sour milk, 1 teaspoon soda, 1/4 cup butter, 1 egg, 1/2 teaspoon cinnamon, cloves, allspice and mace. Steam 21/2 hours. Serve with sauce.

Marshmallow Pudding

Soak 1 tablespoon gelatine in 1/2 cup cold water; fill the cup with boiling water. Break the white of an egg into deep bowl; pour in the gelatine and beat 1/2 hour. Add 1 cup sugar, and either a cup of nuts, sliced bananas or sliced pineapple and serve with whipped cream.

Caramel Pudding

Place 1 cup light brown sugar in pan on stove till it browns and has a caramel taste; then add

1 tablespoon butter, 1/2 cup milk, and cook 12 minutes. Add to it nearly a pint of milk and 2 1/2 tablespoons cornstarch, stirring constantly. When very stiff and well cooked remove from stove. Flavor with vanilla and pour into mold. Serve cold with whipped cream.

Cable Pudding

One cup butter, 2 cups sugar, 1 cup sweet milk, 3 1/2 cups flour, 3 eggs, saving whites of 2 for frosting, 1 teaspoon cream tartar, 1/2 teaspoon soda or

2 teaspoons baking powder. Bake in two layers. Cut and sugar any kind of fruit two hours before serving pudding and place between layers. No sauce is required.

Delicious Peach Pudding

Fill a pudding dish with whole, peeled peaches and pour over them 2 cups water. Cover closely and bake until peaches are tender; then drain off the juice and let it stand until cool. Add to the juice 1 pint sweet milk, 4 well-beaten eggs, 1 small cup flour with 1 teaspoon baking powder mixed in it, 1 cup sugar, 1 tablespoon melted butter and a little salt. Beat well 3 or 4 minutes and pour over peaches. Bake until a rich brown and serve with cream or hard sauce flavored to taste. Any fruit may be used.

Carrot Pudding

One cup each of grated carrot, grated raw potato, sugar, suet, currants and raisins, 2 cups flour, 2 eggs, 1 teaspoon soda. Steam 3 hours. Half the quantity will steam in 1 3/4 hours. 1 teaspoon each of all kinds of spices may be added.

Sauce

1/2 cup butter and 1 cup sugar creamed. Beat 2 eggs separately, stirring the yolks into the butter and sugar; add 1 tablespoon flour, then gradually boiling water, stirring all the time, and boil up once. Lastly stir in, gradually, the whites of eggs. As fine as plum pudding.