Peach Pudding

One egg; 1/2 cup sugar; 1/4 teaspoon vinegar; 1/4 cup boiling water;. 1/2 cup flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt. Pour this batter over cut or canned peaches and bake slowly until dough is done. - Mrs. Elizabeth Ustic.

Pineapple Pudding

Two cups sugar; 1 quart water; 4 tablespoons corn starch; cook until thick, stirring all the time; when cool, add 1 can grated pineapple, juice and all; serve with whipped cream. Fine for sick. - Mrs. Mae Lampman.

Plum Pudding

Half cup molasses; 1/2 cup suet or butter; 1/2 cup sweet milk or water; 1 1/2 cups flour; 1 1/2 cups fruit; 1 teaspoon soda; 1/2 teaspoon cloves; 1 teaspoon allspice, cinnamon, nutmeg; steam one hour, or bake. Eat with sauce. - Mrs. J. J. Glen.

Prune Meringue

Whites of 4 eggs; 1/2 teaspoon cream tartar; 1/2 teaspoon salt; beat stiff; add 1/2 cup powdered sugar and 1 scant cup prunes that have been cooked, stoned and chopped fine; put into a mold and set in a pan of hot water; bake 20 minutes in moderate oven. Serve in tall glasses with whipped cream or a custard made of the yolks of the eggs, 1 pint of milk, with sugar and vanilla to suit taste. - Mrs. J. Livingston.

Pudding

One egg; 1/2 cup sugar; 1/2 cup sweet milk; 2 tablespoons butter; nutmeg to taste; 1 pinch of salt; 1/2 teaspoon soda; 1 teaspoon cream tartar; 1 1/2 cups flour. Sauce for pudding: 1 1/2 pints boiling water; smooth 1 tablespoon corn starch with cold water and stir in boiling water. Flavor and sweeten to taste.- Tested. - L. M.

Rice Pudding

Boil rice 2 hours; 1 thin layer of rice, spread thin layer of jelly, sugar and nuts; repeat until pan is filled; beat whites of 2 eggs; spread; put in oven until brown. - Mae Lampman.

Raspberry Sauce For Pudding

One cup of sugar; 1/2 cup of butter beaten to a cream (I add 1 tablespoon hot water as it creams easier and quicker); when creamy add 1 cup red raspberries and beat until thoroughly mixed. - Mrs. Smucker.

Suet Pudding

One cup finely chopped suet; 1 cup molasses; 1 cup milk; 3 cups flour; 1 teaspoon soda; 1 1/2 teaspoons salt; 1 teaspoon cinnamon; 1/2 teaspoon cloves and nutmeg; add raisins and nuts as preferred; steam three hours. Makes 5 in 1/2 pound baking tins. - Mrs. Wendell Paddock.

St. James Pudding

One-quarter cup butter; 1 cup brown sugar; 1 tablespoon molasses; 1 cup sweet milk; a little salt; 1/2 teaspoon soda; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 cup raisins; flour to stiffen as for cake; steam two hours. Serve with any pudding sauce. - Mrs. W. E. Baker.

Suet Pudding

Two cups sour milk; 1 quart flour; 1 cup brown sugar; 1 cup suet; 2 cups raisins; salt; teaspoon soda; 1/2 cup dark molasses. - Mrs. Clarence Thompson.

Apple Grump

Pare and eighth apples enough to cover the bottom of the pan crowded; make soft biscuit dough; pour on apples and bake; when done, turn out on plate with apples up and butter, sugar and spice, and return to the oven for a few minutes. - Mrs. Emlie Frankenberg.