Fruit Pudding

1 cup suet, 1 cup brown sugar, 1/2 cup citron, 1 cup molasses, 4 eggs, 3 cups flour, 1 cup raisins, 1 cup currants. Spices to taste (1 part cloves and 2 parts cinnamon); 2 teaspoons baking powder.

Date Pudding (Excellent)

(Mrs. E. B. Peirce.)

1 heaping cup of seeded dates (cut fine), 1 cup English walnuts, 1 cup sugar, whites of 7 eggs, 4 tablespoon-fuls bread crumbs, 1 teaspoonful Dr. Price's Cream Baking Powder. Bake 1/2 hour in slow oven in bread pan. To beaten eggs (whites) add first sugar, crumbs and baking powder, then fruits and nuts. Serve cold whipped cream.

Vegetable Pudding

1 cup grated carrot, 1 cup grated potato, 1 cup raisins, 1 cup currants, 1 cup brown sugar, 1 cup suet, 2 cups flour, 1 teaspoon soda, spices to taste. Steam 3 hours and serve with anv dark rich sauce.

Apple Pudding

(Mrs. E. M. Watkins.)

Slice 6 apples, put in dish with a little sugar and little water, and let them slightly cook. Make a biscuit dough of 1 1/2 cups flour, about 1/4 cup butter, a little salt. Beat 1 egg with 1 cup milk, mix with flour and 3 teaspoons baking powder (in flour). Serve with hard sauce.

Peach Ambrosia

(Mrs. Lyman.)

2 eggs, 1/2 cup sugar, 1/3 cup hot water, 1/2 cup flour. Beat volks stiff, add sugar, then hot water, then flour. Do not heat much; 1 level teaspoon baking powder. Fold in whites of eggs, beaten stiff. Bake. Spread with peaches and serve with whipped cream.

Orange And Banana Pudding

(Mrs. E. M. S.)

1 cup sugar, 2 oranges, 2 bananas, sliced in a dish; more than half the sugar on the fruit. 1 1/2 cups milk just come to a boil, 1 heaping tea spoonful corn starch with rest of sugar, yolks of 2 eggs beaten with the starch and a little milk; stir in with the milk and when it comes to a boil pour over the fruit. Eaten when cold.

Compote Of Apples

Ingredients. - 1 1/2 cups of sugar, 1 pint of water, 2 . pounds of apples, 1 large lemon. Mode. - Boil sugar and water together till you get thick syrup; pare and quarter apples, put them in the syrup with rind of lemon, boil all together until mixture is thick enough to pour into a mould. When cold, turn out and cover with custard.

Baked Apple Dumplings

(Mrs. T. R. Wyles.)

Make a good pastry, roll out thin and wrap each apple separately; apples having been cored and the hole filled with sugar and a little x>owdered cinnamon; while doing this have boiling on the range a syrup of 1 1/2 cups of sugar and as much water, and several sticks of cinnamon. Put the dumplings in the syrup and bake at least 1/2 hour. Serve with hard sauce.

Pineapple Sponge

(Mrs. J. V. Norcross.)

Dissolve 1/2 box gelatine in 1/2 cup water. Put a small cup of sugar in one can of chopped pineapple and let simmer a few minutes. Remove from fire and let cool, then stir in the gelatine. When it begins to harden stir in 1/2 pint whipped cream and lastly the beaten whites of 4 eggs.