Steamed Fruit Pudding

2 cups flour

4 teaspoons baking powder

Pinch of salt

1 egg

1 cup milk

2 cups fruit

Sift the flour and baking powder together; stir in the beaten egg and the milk gradually. Mix until smooth; add the fruit, washed, drained and well dredged with flour; stir carefully and empty into a greased tin can or pudding mold. Cover; stand in a pot of boiling water and boil continuously for three hours. Serve with sugar and cream or with hard sauce.

Peach Cobbler

1 quart peaches 1 cup water 1 1/2 cups sugar 1/3 cup milk

1 1/3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

Wash and pare the peaches; cut them in halves and cook with one cup of sugar and the water until the peaches are tender. Empty into a baking dish, reserving one half cup of syrup. Sift the flour, salt and baking powder; add the remaining sugar and eggs, and mix thoroughly with the milk and the remaining syrup. Pour the batter over the peaches and bake in a moderate oven for one half hour. Serve hot, with or without sauce.

Date Sponge

1 quart scalded milk 1/2 cup cornstarch 1 cup cold milk 1 tablespoon butter

1/4 teaspoon salt

1/2 cup sugar

1/4 pound dates

1 teaspoon vanilla extract

1 teaspoon lemon extract

To the scalded milk add the cornstarch, mixed smooth with the cold milk, and stir until smooth. Add butter, salt and sugar; cover and let cook over boiling water for twenty minutes. Then add the dates, stoned and chopped, and the flavoring. Cook for ten minutes longer, stirring all the time; pour into a glass dish and when cool decorate with whole stoned dates.

Savarin

1 cake compressed yeast

1/2 cup milk, scalded and cooled

2 tablespoons sugar 2 cups sifted flour

4 eggs

1/2 cup butter, melted

3/4 cup almonds, shredded

1/4 teaspoon salt

Dissolve the yeast and sugar in lukewarm milk; add one hall cup of flour. Beat well; cover and set aside in a warm place, free from draft, for fifteen minutes. Then add the rest of the flour, almonds, butter, eggs unbeaten, one at a time, and the salt. Beat ten minutes; pour into thickly buttered molds; cover and set aside to rise in a warm place, free from draft, until double in bulk - about forty-five minutes. Bake forty-five minutes in a moderate oven. Fill the center with whipped cream and serve with caramel sauce.

Walnut And Date Dainty

2 eggs

1 cup sugar

Pinch of salt

1 tablespoon sifted flour

1 teaspoon baking powder 1 cup walnut meats 1 teaspoon lemon extract 1 cup chopped dates

Marshmallows to decorate

Beat the eggs with the sugar and salt for five minutes; add the flour mixed with the baking powder, the nuts, flavoring and dates. Mix well and bake in individual dishes in a moderate oven until firm. Decorate with marshmallows and serve with cream or custard sauce.