"The proof of the pudding is in the eating."

Steam Pudding

One cup New Orleans molasses, piece of butter (or suet) size of small egg, one cup sweet milk, one level teaspoonful soda dissolved in hot water, three cupfuls Globe A-l flour, one-half teaspoonful salt, one-half teaspoonful cinnamon, one-half teaspoonful nutmeg, one-fourth teaspoonful cloves. Fruit may be added. Steam three hours steadily.

Sauce

One and one-half cupsful pulverized sugar, cream thoroughly with one heaping tablespoonful butter, four eggs, whites and yolks beaten thoroughly; mix yolks with creamed butter and sugar; then the whites. Flavor with brandy or sherry.

Chocolate Bread Pudding

Two squares of chocolate, two cupsful of bread crumbs, four cupsful scalded milk, two-thirds cupful sugar, two eggs, one-fourth teaspoonful salt, one teaspoonful vanilla, one-half cupful of English walnuts. Melt the chocolate over hot water, soak bread in the milk for one-half hour, then add sugar, chocolate, salt, vanilla, the nuts, and eggs well beaten. Turn into buttered pudding dish and bake in a moderate oven for one-half hour. Serve with cream.

Sweet Potato Pudding

Two cupfuls of grated sweet potatoes. Beat cupful of sugar into four eggs very light. One-half cupful of butter, nutmeg or spices to taste. Bake in an earthen dish for about an hour and a half and serve with hard sauce.

Imperial Pudding

One-fourth cupful of rice, one cupful of milk, one-half cupful of sugar, two tablespoonsful of mace or flavor with vanilla, one-half teaspoonful of salt, one-fourth box of gelatine soaked in one-fourth cup of cold water. Put rice to boil in one pint of cold water. As soon as hot pour off all the water; add the milk; boil one hour in double boiler; add gelatine, sugar, salt and flavoring: when cold add one cup of whipped cream or serve with custard made of one-half cupful of sugar, one pint milk and two eggs.

Abajoue

(Portion for one person.) Yolk of one egg, one-half egg shell of sugar, one-half egg shell sherry, one teaspoonful Maraschino. Put in double boiler and place over fire; stir constantly until consistency of whipped cream. Remove immediately and add one tablespoonful of whipped cream. Put in glass to cool. Serve ice cold.

Pineapple Bavarian Cream

One can grated pineapple, one cup sugar, one-half box gelatine, one-half cup cold water, one-half cup boiling water, one pint cream. Stew pineapple and sugar together ten minutes; soak gelatine in cold water until soft and dissolve in boiling water; strain into pineapple and cool; add cream well whipped and set away in mould. - C. M. C.

Delicious Rice Dessert

One-half cup boiled rice, one pint boiled custard, one cup preserved strawberries. Put these in a dessert dish, first the rice, then the custard and then the berries; cover with whipped cream. Ramekin dishes may be used instead of one large dish. - C. M. C.

Date Pudding

Five eggs (whites), one cup of sugar, three level teaspoons Hallifax quality baking powder (use less of this powder than other powders), one pound English walnuts, one-half pound dates. Beat egg whites stiff. Put in sugar and Hallifax Quality baking powder, add chopped nuts and dates; bake twenty or thirty minutes in a slow oven in a well buttered dish. Serve with whipped cream. - Mrs. C. Cunningham.

Snow Pudding

One tablespoon gelatine, one-half cup cold water, let stand for fifteen minutes; add one-half cup sugar, one-half cup hot water, juice of one lemon, and beat whites of two eggs stiff, pour over beaten whites and beat until creamy. Pineapple, nuts or cherries may be added. - F. H.

Suet Pudding

One cup milk, one cup chopped suet, one cup seeded raisins, one cup molasses, one teaspoon soda, one teaspoon cinnamon, one-fourth teaspoon allspice, one-fourth teaspoon nutmeg. Sift soda in Globe A-l flour enough to thicken (as for cake), and mix all together. Steam three hours and serve hot with whipped cream. - Mrs. F. V.

Apple Snow

One quart apple sauce, whites of five eggs, pinch of gelatine. Soak gelatine in hot water to cover. Beat whites of eggs to stiff froth, then beat in apple sauce and gelatine. When very stiff put on ice for about an hour and a half. - L. D. K.

Wine Sauce

Two eggs, one small water glass wine, sugar, one tablespoonful Globe A-l flour, one and three-fourths glass water. Stir tablespoonful Globe A-l flour to paste with a little water, add two eggs, mix well; add water sugar to taste, cinnamon, whole small piece. Put on stove cold wine and stir constantly until comes to a boil. Remove right away; strain. - L. D. K.

Suet Pudding

One cup suet, one cup molasses, one cup sweet milk, one egg, three cups Globe A-l flour, one nutmeg, a little salt, one teaspoon soda. Steam three hours. - Mrs. P. B. Ward.