Peach Pudding

Fill a pudding dish with whole peeled peaches, pour over them 2 cups water, cover closely and bake until tender. Then drain off the juice, and let it stand until cool. Add to the juice 1 pt sweet milk, 3 or 4 well-beaten eggs, 1 cup sugar, 1 tablesp melted butter, and 1 cup flour sifted with 1 teasp baking powder and a little salt. Beat well and pour this batter over the peaches in the pudding dish. Bake a rich brown and serve with cream.-[Mrs. W. K., Cal.

Orange Pudding

Make a boiled custard of eggs, milk and cornstarch, sweetened to taste. Put a layer of this in a dish, then a layer of sliced oranges, another of custard, and so on until the dish is filled. Chill, and serve with whipped cream. In preparing the oranges be sure to remove all the white particles of the peel and between sections, and be careful that no pits remain in the pieces.-[Mrs. H. M. C., Ind.

Banana Pudding

Cream 1/2 cup butter with 1/2 cup sugar, add 1 beaten egg, 1/4 cup milk, and 2 cups flour sifted with 1/2 teasp soda and 1 teasp cream tartar. Flavor with vanilla. Pour 1/2 of this batter into a buttered pudding dish, then 3 ripe bananas, sliced, cover with remainder of batter, and steam about 1 1/2 hours. Serve with a sauce prepared as follows: Make a syrup of 1/2 cup sugar and 1 cup water. When it threads remove from fire, add 2 tablesp lemon juice, 2 well-beaten eggs, a little salt, and 3 mashed ripe bananas. Beat until smooth.-[J. E. G., Me.

Fig Pudding

To 1 cup finely chopped suet add 1 lb figs, cut fine, 3 well-beaten eggs, 1 cup sugar, 2 cups milk, and 2 cups bread crumbs. Turn into a well greased mould and boil 3 hours. Serve hot.- [Mrs. J. K., N. Y.

Date Pudding

To 1 lb dates, cut fine, add 1/4 lb suet, chopped fine, 1/4 lb bread crumbs, 1/4 lb sugar, beaten yolks of 2 eggs, 1/2 cup milk, and spices to taste. Lastly fold in the beaten whites of the eggs. Steam 2 hours. Serve with a hard sauce.-[P. R. H.

Persimmon Pudding

Mash 1/2 gal good, sweet persimmons, using 1 cup water, and strain through a cloth to remove seed and skin. Then add 1 1/2 cups sweet milk, 3/4 cup melted butter, 2 cups sugar, and enough flour sifted with 2 teasp baking powder to make a medium stiff batter. Turn into a buttered biscuit pan, and bake slowly about 1 hour. Let cool in the pan, and serve cold, sliced like cake. This is worth trying by lovers of persimmons. -[Mrs. H. M. F., N. C.

Prune Pudding

To 1 well-beaten egg add 1/2 cup sugar, 1 1/2 cups milk, and 4 cups flour sifted with 1 1/2 teasp baking powder, and 1/2 teasp salt. Turn this batter into a well-buttered pudding dish and pour over the top 1/4 lb stewed and sweetened prunes from which the pits have been removed. Bake about 30 minutes, and serve with sugar and cream.-Mrs. A. D., 111.

Prune Whip

Cook 1 lb dried prunes until very soft, in no more water than necessary. When done remove the stones, mash fine, add 1 cup sugar, mix well, and then add the stiffly beaten whites of 4 eggs. Bake about 30 minutes. Serve cold or warm, with sweetened and whipped cream.- [C. B. H., Mich.

Cherry Pudding

Stew and sweeten well 1 qt pitted cherries. Make a batter of 1 1/2 cups flour sifted with 1 teasp baking powder and a little salt, add 1 beaten egg and milk enough to make a stiff batter. Drop by spoonsful over the stewed cherries, cover the vessel well and cook on top of range about 20 minutes.- [Mrs. E. E. S., Pa.

Currant Pudding

To 1 qt flour add 1 pt finely chopped suet, 1 level teasp salt, 1 pt ripe currants, and enough water to make a stiff batter. Bake in a moderate oven about 1 hour, and serve while warm. - [R. A. McD., S. D.

Boiled Fruit Pudding

To 1 1/2 cups bread crumbs soaked in sweet milk until soft, add 3 cups cooked and pitted prunes, 1 cup seeded raisins, 1 cup chopped apples, scant 1/2 cup chopped citron, 1/2 cup chopped figs, 1/2 cup molasses, 1 teasp soda dissolved in 1 cup milk, 1 1/2 teasp baking powder and a little salt sifted with 2 cups flour. Steam about 4 hours. This pudding will keep well and portions of it can be re-steamed when wanted. Serve with any preferred sauce.- [Mrs. G. McM., Cal.

Tomato Pudding

Slice some peeled ripe tomatoes into a well buttered pudding dish, and sprinkle with salt. Add a few cold biscuits broken fine, 1 qt sweet milk, 2 well-beaten eggs and 1 1/2 cups sugar. The milk, eggs and sugar should be heated together and poured over the tomatoes and biscuits. Bake.- [Mrs. H. M. P., N. C.

Pumpkin Pudding

Pare the pumpkin, remove pulp and seeds, cut into small pieces and cook until soft. Mash, and to each cup mashed pumpkin measured without the juice, add 1 tablesp flour, 1 beaten egg, 1/2 cup sugar, 1 teasp ginger, some salt and sweet milk enough to make 1 qt batter. Other spices and butter can be added, if liked. Bake in a moderate oven 3 hours.-[Mrs. T. V., Wis.