Raisin Puff

1/2 cup butter

1 cup sugar

2 eggs

1 cup sweet milk

2 cups flour 2 teaspoons baking powder

1 cup seeded raisins

Cream the butter and sugar; add the well-beaten eggs. Sift together the flour and baking powder; add alternately with the milk. Then add the raisins, finely chopped. Put into small greased cups and steam one half hour. Serve with lemon or vanilla sauce.

English Plum Pudding

1/2 pound raisins 1/2 pound chopped suet 3 cups bread crumbs 1/2 cup brown sugar Grated rind of 1/2 lemon

1/4 orange peel, minced 1/2 cup flour 1/2 pound currants 1/4 nutmeg, grated 2 eggs

1/2 cup milk

Mix the dry ingredients thoroughly. Beat the eggs; add them to the milk and pour over the dry mixture. Mix thoroughly; pack in greased tins, leaving space of one inch at the top of each. Tie on the lids and boil for ten hours. Keep in a cool place until needed. Serve with hard sauce.

Newmarket Pudding

i pint milk Bread crumbs 2 eggs

1 cup currants 1 cup raisins

1/2 nutmeg, grated 1 teaspoon cinnamon 1/4 teaspoon cloves 1 tablespoon butter 1/4 teaspoon salt

Thicken the milk with the bread crumbs; add the beaten egg and other ingredients and bake for two hours. Serve with lemon or vanilla sauce.

Brown-Bread Pudding

1/2 pound grated brown bread

1/2 pound currants

1/2 pound chopped suet

1/2 cup sugar

1/2 teaspoon grated nutmeg

2 eggs

1 tablespoon cream

Mix the ingredients thoroughly and boil them in a buttered pudding mold or cloth for three hours. Serve with lemon sauce.

Peach Patties

Hollow out little stale sponge cakes; brush with butter inside and out; place in each cavity two halves of peaches, pared and fitted together with a little orange marmalade or other preserve in the center. Sprinkle with sugar and chopped nuts; bake until the peaches are tender and serve with vanilla or fruit sauce.

Canned Peach Pudding

1 cup dry bread crumbs

1 pint boiling milk

2 tablespoons melted butter

1/2 cup sugar

4 eggs

2 cups canned peaches

Soak the crumbs in the milk; add the butter, sugar, beaten eggs and mashed peaches. Pour into a buttered mold or tin can; cover closely and boil for two hours. Serve with lemon sauce.

Suet Pudding No. 1

1/2 cup chopped suet 1/2 cup seeded raisins 1 1/2 cups flour

1/2 cup molasses

1/2 cup milk

3/4 teaspoon soda

Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Pour into a buttered mold or can; cover closely and boil three hours. Serve with hard or foamy sauce.

Suet Pudding No. 2

2 cups stale bread crumbs 1/2 cup chopped suet 1/2 cup molasses

1 egg

1 cup raisins

1/2 teaspoon cloves

1 teaspoon cinnamon

Pinch of salt

1 cup milk

3/4 teaspoon soda

Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Cover closely in a buttered mold or tin can and boil for two hours. Serve with hard or foamy sauce.