How To Make An Excellent Pudding

Sugar - Cupfuls ..............................................1

Butter - Cupfuls ..............................................1/2

Eggs................................................................3

Milk - Cupfuls ................................................1

Flour - Cupfuls ................................................3

Baking Powder - Teaspoonfuls ......................2

Cream butter and sugar; add the well beaten eggs, then the milk; sift baking powder with the flour and add last. Steam or bake and serve with sauce.

Mrs. Merrimon

How To Make Sponge Pudding

Flour - Pounds ................................................1/4

Butter - Pounds ..............................................1/4

Sugar - Pounds ................................................1/4

Milk - Quarts ..................................................1

Eggs ...........................................8

Put the milk in a pan and set in boiling water; mix flour in a part of cold milk and stir in the hot milk; stir briskly till cooked; take from fire and add sugar, butter and yolks of eggs (well beaten) ; last of all add the whites (beaten stiff). Bake 20 minutes in a buttered dish, set in boiling water. MRS. T. S. KENAN.

How To Make Molasses Pudding

Eggs .................................3

Sugar-Cupfuls ..................................1

Molasses-Cupfuls ..........................................1

Butter and Lard-Cupfuls..............................1

Flour-Cupfuls ..............................................3

Sweet Milk-Cupfuls ......................................1

Soda-Teaspoonfuls ........................................2

Ginger and Cinnamon.

Dissolve soda in a little hot water and add last. Serve with whipped cream flavored with vanilla.

Mrs. T. S. Kenan

How To Make Queen Of Puddings

Sweet Milk-Quarts.................... 1

Stale Bread Crumbs-Pints ............. 1

Sugar-Cupfuls ....................... 1

Juice and Grated Rind of 1 Lemon.

Eggs (yolks) ......................... 4

Lump of butter size of an egg.

Scald the milk and pour it over the bread crumbs; stir in the beaten eggs and sugar, lemon and butter; bake in a dish until well set, but not watery; when done let cook and spread over it a layer of cherry preserves or other acid sweet-meats; beat the whites to a stiff froth with 4 tablespoonfuls powdered sugar, spread over the pudding and brown. This does not require sauce.

How To Make Oxford Pudding

Milk-Quarts ......................... 1

Bread Crumbs-Pints .................. 1

Eggs............................ 3 or 4

Butter - Tablespoonfuls . . .............................1

Sugar - Cupfuls................................................1

Currants or Raisins - Cupfuls........................1

Baking Powder - Teaspoonfuls ......................1

Soak the bread crumbs in milk or pour the hot milk over them; heat the butter in the dish in which it is to be baked; beat eggs and sugar well together; stir that and the fruit into the soaked crumbs; add the baking powder dissolved in a little milk or water; pour into the buttered dish and bake in a hot oven. Serve hot with sauce. MRS. BAUMANN.