Brown Sugar Pudding

2 cups brown sugar.

2 cups water.

2 rounding tablespoons cornstarch 1/2 cup nuts.

Caramelize sugar, then follow directions for Caramel Nut Pudding, but pour into shallow mold.

Mrs. Vincent M. Reed.

Balloon Pudding

1 quart Bowman's milk 5 eggs.

12 tablespoons Gold Medal flour.

1 teaspoon baking powder 4 tablespoons sugar.

Stir flour until smooth with milk added gradually. When smooth stir in the beaten eggs and sugar. Bake half an hour in moderate oven. Serve with hard sauce. Should be eaten immediately it is out of the oven.

Mrs. Mary E. Crosby.

Cherry Pudding

1 cup sugar.

1 tablespoon shortening.

1 cup milk.

2 teaspoons Royal Baking Powder.

Flour to make thick batter 2 cups cherries 1 cup sugar 1 cup boiling water.

Make batter of the first five ingredients, put in bottorn of pudding pan and spread over it the last three, mixed. Bake slowly forty-five minutes.

Mrs. R. J. Wade.

Upside Down Cake

A. 1/2 cup prunes.

1/2 cup chopped nuts.

B. 1 egg.

1/2 cup sugar 1 cup sifted Gold Medal flour.

3 tablespoons melted butter.

1 teaspoon baking powder 1/4 cup milk.

A. Soak prunes over night, remove pits and chop prunes. Melt butter in skillet, spread nuts over and cover with prunes.

B. Beat egg, add sugar gradually, then milk and flour alternately first sifting flour and baking powder together. Beat well and pour over "A". Bake in moderate oven twenty-five or thirty minutes.

Mrs. G. W. Moss.

Caramel Custard

4 cups scalded milk.

5 eggs.

1/2 teaspoon salt.

1/2 teaspoon vanilla 1/2 cup sugar.

Put sugar in iron fr1/2ng pan and stir constantly over hot part of range until melted to a syrup of light brown color. Add milk gradually to sugar, being careful that milk does not bubble over. As soon as sugar is melted in milk, add mixtures to eggs slightly beaten; add salt and flavoring, then strain into buttered mold. Bake as custard, putting molds in pan of water about one-half hour. Temperature 325° (moderate).

Unsigned.

Orange Pudding

4 oranges (juice).

3 cups hot water.

2 cups sugar.

1 tablespoon cornstarch.

Dough

1/2 cup sugar.

1 tablespoon butter.

1/2 cup milk.

1/2 teaspoon Royal baking powder 1 cup flour.

Boil for ten minutes, the first four ingredients and pour into it while boiling the batter made from those remaining. Bake twenty minutes. This would be a delightfully syrupy pudding.

Anonymous.

Brown Betty

1/2 cup butter 3 cups soft bread crumbs 6 cups shredded or chopped apples 1/2 cup cold water, if apples are not juicy.

1/2 lemon, juice and rind if apples are not tart Creamy Sauce: 3/4 cup butter 1/2 cup powdered sugar 2 teaspoons vanilla 2 tablespoons cream.

Melt butter and add crumbs; stir around gently. Butter baking or pudding dish and put thin layer of crumbs in bottom, then thick layer of apples. Add half the sugar, cinnamon, (and lemon, if used) mixed. Repeat layers, adding rest of seasoning to last layer of apples. Have last layer of crumbs. Bake a half hour, covered, then remove cover and bake a half an hour. For Creamy Sauce, cream butter and powdered sugar, add two tablespoons cream slowly and two teaspoons vanilla, or other flavoring.

Mrs. Alfred L. Lindsey.