Cranberry Pudding

2 tbsps. shortening, 2 eggs unbeaten, 1 cup milk, 1 cup sugar - blend and add 2 /2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt sifted together. Stir in 1 1/2 cups of chopped cranberries, bake in greased pan about 40 minutes in a moderate oven. Serve hot with cranberry sauce made as follows: 1 cup cranberries and 2 cups water; boil gently 10 minutes, or until the berries are soft. Strain if desired. Add 1 1/2 cups sugar and cook slowly for 10 minutes. Serve also with this a hard sauce made of 1 1/2 cup butter, 1 cup light brown sugar, 1 tsp. vanilla, beaten together until light. - Mrs. H. G. Conger.

English Plum Pudding

1 lb. seedless raisins, 1 pkg. seeded raisins, 1/2 lb. sultana raisins, 1/2 lb. mixed peel, 1/2 lb. currants, 3/4 lb. beef suet, 1 lb. sugar, 1/2 lb. bread crumbs, 6 eggs, 1 tsp. allspice, 1/2 lb. flour. Add a little milk if dough is not soft enough, a little flour if too soft.

Boil from 8 to 10 hours. Serves 8 people.

- Mrs. Rosa Tooke.

English Plum Pudding

1 lb. raisins. 1 11). currants, 1/2 1b. citron. 1 lb. suet, 1 lb. sugar, 1 lb. eggs, 1 lb. flour, 4 nutmegs, grated. Remove 1/4 of the flour and substitute bread crumbs. Tie down in bowls and boil or steam for 6 hours.

- Mrs. A. S. Roome.

Fig Pudding

1 egg, 2 cups flour, 1 cup bread crumbs, 3/4 cup sugar, 1 cup milk. 1 package figs, 1 cup suet, 3 tsp. baking powder. Mix together, place in a greased bowl and cover with greased paper. Boil at least 6 hours.

- Mrs. J. F. Flavelle.

French Bread Pudding

1 qt. sweet milk poured over 1 pt. bread crumbs, 1 tbsp. butter, 1 cup sugar, yolks of 4 eggs. Stir well together and bake. When cool spread a thick layer of jelly over the pudding and then the stiffly-beaten whites of 4 eggs. Sprinkle sugar lightly over top and brown.

- Mrs. I. Mogren.

Graham Pudding

2 cups graham flour, 1 cup molasses, a large 1/2 cup sour milk, 1 tsp. soda, 1 tsp. cinnamon, 1/2 tsp. each of cloves, nutmeg, allspice, 1 lb. chopped raisins.

Mix dry ingredients together and add molasses and milk. Steam 3 hours.

Sauce

Cream 1/2 cup butter and 1 cup sugar, add 2 well beaten egg yolks, then the beaten whites. Beat until mixture becomes as thick as whipped cream. Flavor to taste. - Mrs. U. G. Buck.

Ice Box Pudding

Melt in double boiler 1/2 lb. German sweet chocolate, and 2 tbsp. boiling water. Beat until shiny and creamy. Add 4 beaten yolks, 3 tbsp. sugar, salt and vanilla. Beat 4 egg whites stiff and add.

Line a bread tin with waxed paper. Make a layer of lady fingers or sponge cake, pour the mixture over and set in ice box 4 or 4 1/2 hours to harden. Cut in slices and serve. - Mrs. R. E. James.

Kiss Pudding

Beat the yolks of 3 eggs with ore-half cup of sugar and add 1 1/2 tbsp. corn starch. Stir in 2 cups of boiling milk, cook until thick and let cool. Beat the whites with 1/2 cup of sugar, spread over the top and brown in oven.

- Mr. Jos. Moore, Chef.