Blackberry Flip

Take 1 cup of sugar, 2 eggs, 1 cup of sweet milk, 2 cups of flour and a teaspoon of baking powder. Place a thin layer in a dish, cover with blackberries and a sprinkle of sugar; add another layer of the dough, and more blackberries and cover last with dough. Steam 3 hours, and serve with rich cream. Raspberries or cherries may be used instead of blackberries if desirable. A little butter among the berries improves it.

Fig Pudding

Take 1/2 pound of figs, 3/4 cup of sugar; add enough water to keep from burning and cook to a jelly. Mix together 1 cup of chopped suet, l 1/2 cup flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt; add enough sweet milk to make a soft dough. Roll the dough out, cover with a layer of figs, roll together like a jelly cake, put into a bag, and steam 3 hours.

Sauce For Pudding

1/3 cup of butter, 2/3 cup of sugar, 2 eggs well beaten. Pour on this mixture 1 cup of boiling water. Flavor with nutmeg or vanilla and cook 2 minutes.

Caramel Sauce

One cupful of light brown sugar, butter the size of an egg. Boil butter and sugar three minutes, then add slowly two tablespoonfuls of flour, then slowly boiling water enough to thin. Good and easily made.

Prune Souffle

One pound stewed prunes, whites two eggs, 1/2 cup sugar; after the prunes are stewed let juice boil down; remove the stones, and mash prunes in the juice; beat the eggs very stiff and add gradually the sugar, beating all the time, then stir in the chopped prunes. Bake 20 minutes, serve with custard sauce made of 1 pint of milk, yolks of the eggs, sugar and vanilla flavoring.

Prune Pudding

One-half pound prunes, soaked and stoned, stew till very tender, sweeten and beat up good, add whites of 6 eggs well beaten. Bake 20 minutes. Serve cold with whipped cream poured over it.

Peach Shortcake

One cup sugar, butter size of walnut, 2 eggs, 1/2 cup sweet milk, 2 teaspoons of baking powder, flour (to mix like cake). Bake in layers, spread with fresh or canned peaches. Serve with whipped cream.

Rice Pudding

One quart of milk, 3 tablespoons of rice, 1 cup of sugar. Bake 2 hours.

Gooseberry Pudding

One quart of scalded gooseberries, rubbed smooth; when cold, with the back of a spoon take of the pulp 6 tablespoons, 1/2 a pound of sugar, 1/4 of a pound of butter (melted), 6 eggs, the grated rind of 2 lemons and a handful of grated bread. Bake 1/2 hour.

Snow Balls

Cream 1/3 of a cup of butter and 1/2 a cup of sugar gradually. Sift 1 cup of flour with 1/2 a cup of Kingsford Corn Starch and 3 level teaspoons of baking powder. Add this mixture alternately with about 2/3 of a cup of milk and stir in gently the stiff whites of four eggs. Place this batter in 6 well buttered cups and steam for 1/2 hour. Turn out gently, roll in powdered sugar and serve hot with strawberry sauce.

Strawberry Sauce

Cream 1/2 cup butter with 1 1/2 cup powdered sugar, add yolk of 1 egg. Add cup crushed berries just at serving time. Any fruit in season may be used in this way, for either steamed or baked puddings.

Orange Pudding

Six oranges, peeled, sliced thin and sprinkled with sugar. Make a boiled custard of 1 pint of milk, yolks of 3 eggs, 1 tablespoon of cornstarch, 3 tablespoons of sugar, pinch of salt. When cool, pour over the oranges. Whip whites of eggs to a stiff froth, add sugar and put on top. Set the dish in a pan of water and put in hot oven a few seconds until frosting is browned. To be eaten cold.

Fruit Pudding

One quart canned cherries. Drain off the juice, boil with 1 cup of sugar. Pour this over 1 pint of bread crumbs and add the fruit and 3 eggs well beaten. Pour all into a buttered dish and bake 1/2 hour. Frost as lemon pies. Drop jelly on top. Serve with either plain or whipped cream.

Snow Pudding

Take 3 tablespoons cornstarch to 1 pint boiling water. Boil 5 minutes. While boiling add § cup sugar, add juice of 1 lemon, and stir into it the whites of 3 eggs, beaten to a stiff froth, then mold.

Sauce

1 pint milk and yolks of 3 eggs. Sweeten and flavor to taste.

Apple John

Make a dough with 1 cup of sifted flour, heaping teaspoon of baking powder, 1/4 teaspoon of salt, 1 tablespoon butter, 1 egg, 1/2 cup of milk. Pare and slice a pint of good cooking apples, and put them in a pudding pan, spread them with the batter which should be very thick. When baked, reverse on a heated dish, grate nutmeg over the apples, sprinkle with sugar and dot with bits of butter. Serve with good cream.

Rice Cream

Stew 1/2 cup of rice in 3 cups of milk until soft. Add 2 cups of milk and yolks of 3 eggs, beaten with 4 tablespoons of sugar. Let boil and put in custard dish. Frost and brown in oven. Brown Betty.

Peel and cut up and stew some nice tart juicy apples, sweeten well and put them into a buttered pudding dish in alternate layers of cracker crumbs. Add a sprinkle of cinnamon and lump of butter. Top with bread crumbs. Bake and serve hot with cream.