Cabinet Pudding

1 teacup raisins, 1 teacup suet, 1 teacup molasses, 1 teacup milk, 3 apples cut fine, 1/2 teaspoon soda, scalded. Stir in flour as thick as cake batter. Boil three hours and serve with lemon sauce.

Cottage Pudding

(Mrs. T. R. Wyles.)

1 cup of sugar, the yolks of 2 eggs well beaten, 1 cup of sweet milk, 3 tablespoons of melted butter, 2 teaspoons baking powder, 1 pint of flour, the grated rind of 1 lemon. Mix well and bake for half an hour. Sauce for pudding, the whites of 2 eggs beaten, with 1 cup of sugar and the juice of 1 lemon.

Bread Pudding

1 pint of bread crumbs, 1 teacupful of sugar, 1 quart of milk, 2 eggs, flavoring or raisins. 1 pint of crumbs as fine as can be broken or chipped with a knife. To a quart of milk, 1 teacupful of sugar, 2 eggs and flavoring or raisins. Cover the top after baking with jelly or any other stewed fruit. Beat the white of the eggs and so spread over. Return to the oven a few minutes until a light brown and the pudding rises to the height of elegance.

Roley Poley

3 cups flour, 2 teaspoons baking powder and a little salt sifted together. Mix with 1/2 cup lard and butter, then moisten with milk till quite soft. Roll out quickly, spread thickly with any desired Jam and roll it upholding over the ends. Put into a well buttered, rather narrow tin and steam 2 hours. Serve with hard or liquid sauce.

Hard Time Pudding

(Mrs. G. H. Campbell.)

1 cup molasses, 1 cup hot water, 1 cup chopped suet fine, 1 cup raisins, 1 cup currants, 1 cup citron chopped fine, 1 tea spoonful soda. Dissolve in a little vinegar. Flavor enough to make a thick batter. Steam 4 hours in one large can in 3 small ones, hard or soft sauce.

Fritters

(Mrs. G. A. Mason.)

1 cup of milk, 2 eggs, 2 cups of flour, 3 teaspoons baking powder, sifted with the flour. Fry in deep fat; and serve warm with maple syrup.

Raisins And Apples

2 cups raisins, 6 apples cored and peeled, cover raisins with boiling water and put on back of stove for 1 hour. Steam apples, add 1/2 cup sugar to raisins, boil 15 minutes, pour raisins and syrup over the apples while hot. Serve cold.

Cocoanut Tapioca Pudding

Soak 5 teaspoons tapioca in water over night. Put tapioca in 3 pints of boiling milk; boil 1/2 hour. It is best to use a double boiler. Beat yolks of three eggs and one whole egg with one cup of sugar. Add three or four tablespoons grated cocoanut, fresh cocoanut is preferable. Stir into milk and boil 10 minutes. Put in pudding dish. Beat whites of three eggs and stir in three tablespoons of powdered sugar. Sprinkle with cocoanut and brown in oven.

Coffee Tapioca

(Mrs. J. V. Norcross.)

1 cup coffee, 1/4 cup tapioca, 1/4 cup sugar, cook in double boiler until thick. Serve cold with cream.

Duchess Cream

(Mrs. Frank P. Hawkins.)

1 cup pearl tapioca soaked over night, add water enough to cover and 3/4 cup sugar and cook until clear, add juice of 1 lemon, 1/2 can pineapple with some of the juice; when cold fold in beaten whites of two eggs and serve with whipped cream.