Black Pudding

1 Cup sugar, 3/4 cup butter, 1 cup flour, 1 cup jam run through colander, 3 eggs, 3 tablespoons sour milk, 1 tea-spoon soda, 1 teaspoon nutmeg, 1 teaspoon spice. Bake slowly. Myrtle C. Combe.

Bread Pudding

Cover 2 slices of bread with boiling water. Let stand a few minutes then drain. Add 1/2 cup sugar, 2 eggs and beat all thoroughly. Then add as much milk as pudding desired, flavor and bake slowly.

Mrs. J. H. Lane, McLeansboro, 111.

Fruit Bread Pudding

Crumble into a baking dish, buttered, 2 cups bread crumbs and pour over 1 pint raspberries (or any kind of fruit) that have been stewed with 1/2 cup sugar. Let stand until cold, then fold in the stiffly whipped whites 2 eggs and bake in a moderate oven until well risen and browned. Serve immediately with sweetened whipped cream.

Mrs. C. D. Stilwell.

Chocolate Pudding

3 Cups milk, 1 cup sugar, J cup cornstarch, 2 ounces chocolate, 2 eggs, 1 teaspoon vanilla. Mix sugar and cornstarch, add the scalded milk. Add this to the chocolate grated, put in double boiler and stir constantly until thick. Add vanilla. Carefully pour over eggs, beating constantly; pour into cold wet molds. Serve with whipped cream.

Mrs. Geo. BowYer, Carbondale, 111.

Steamed Chocolate Pudding

1 Egg, 1/2 cup sugar beaten together; 1 ounce chocolate grated and melted with 2 tablespoons butter and added to first mixture; 1 1/2 cups flour sifted with 1 teaspoon baking powder and 1/2 teaspoon cinnamon and a pinch salt, 1 cup milk and 1 teaspoon vanilla. Steam in buttered mold 1 1/2 hours. Serve hot with sauce made by mixing 3/4 cup sugar,

1 teaspoon cornstarch, 1 teaspoon cinnamon together. Add

2 tablespoons butter and 1 cup boiling water. A beaten egg white may be added if desired. Myrtle C. Combe.

Cherry Pudding

Put a thick layer of fruit in bottom of pudding dish, sweeten to taste and cover with a batter made of 1 egg, 1 tablespoon butter, 4 tablespoons sugar, 1 cup milk, 1 cup flour, 1 rounding teaspoon baking powder and a pin salt. Bake and serve with sauce made of the thickened end of the fruit or cream. Mrs. M. S. Coleman.

Caramel Pudding

2/3 Cup sugar, 1 pint sweet milk, 4 level tablespoons cornstarch, 1 level tablespoon butter, 1/4 teaspoon salt, 1 egg, 1/2 teaspoon vanilla. Melt sugar in a frying pan, stirring constantly to prevent scorching. Heat sweet milk and mix thoroughly with melted sugar and cornstarch mixed with a little cold milk. Cook directly over fire until it thickens then -in a double boiler for 20 minutes. Add butter, salt and beaten egg, stirring constantly. Take from fire and add vanilla. Place in wet mold and put on ice. When ready to serve turn out on dish and put sliced peaches or strawberries on top and around pudding. Cover with whipped cream and serve.

Mrs. Nina Gaskins McHenry, Chicago, 111.

Cup Pudding

1 Cup cream, 1 cup sugar, 1 teaspoon salt, 2 teaspoons baking powder, flour enough to make a stiff batter. Have cups greased, with a teaspoon canned cherries in each. Put batter on top of fruit. Steam 1 hour. Serve with whipped cream. This will serve 7 or 8 cups.

Mrs. Clara M. Harvey.

Date Pudding

1 Pound dates, 1 cup nut meats, 1 cup brown sugar, 4 tablespoons flour, I teaspoon baking powder, 2 eggs. Bake 40 minutes in a slow oven and serve with whipped cream.

Mrs. A. E. Somers.

Date Pudding

1 Pound dates (stoned), 1 quart sweet milk. Simmer the dates in the milk until the consistency of pudding. Place in a cool place until set, then serve with whipped cream, nuts, cherries or plain. Mrs. W. V. Rathbone.

Steamed Date Pudding

Mix 1 tablespoon flour, 2 teaspoons baking powder and 1/2 cup sugar. Into this cut 1 cup dates and 1 cup nuts. Mix all well and add to 3 eggs beaten. Steam 1 hour or. bake 20 minutes in a moderate oven. Serve with whipped cream. Myrtle C. Combe.