How To Make Brown Betty

Apples ............................... 6

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

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

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

Nutmegs .............................. 1

Bread Crumbs.

Chop apples fine; place a layer in a buttered pudding dish, then a layer of sugar, then a layer of bread crumbs, alternating so to the top of the dish; season on top with nutmeg; add melted butter to the milk, pour over the pudding and bake: when done put on a meringue of egg and sugar. Serve with hard sauce or floating island custard. MRS. H. B. BATTLE.

How To Make Potato Pudding

Potato - Pounds ..............................................1

Butter - Pound ..................................1/2

Sugar - Cupfuls................................................2

Eggs ..................................................................5

Lemons ............................................................1

Nutmeg - Teaspoonfuls ..................................1

Mace - Teaspoonful......................1

Boil potatoes and rub through a colander; cream butter and sugar; beat eggs separately, and add juice of lemon while hot; add whites last.

Mrs. R. T. Gray

How To Make Plain Mince-Meat

Raisins-Pound ...........................1

Apples-Pound ..............................................1

Sugar-Pound ..................................................1

Butter-Pound ................................................1/2

Cinnamon-Tablespoonful ............... 1

Nutmeg-Tablespoonful ................. 1

Two wine-glassfuls of Brandy or 3 of Wine.

Seed raisins and cut fine; chop apples fine. In mixing melt the butter and pour in.

MRS. MUMFORD McGEHEE.

How To Make Citron Pudding

Exactly the same as Cheese Cake, with thin slices of citron stuck in after the batter is put in the puff paste.

Mrs. Henry Mordecai

How To Make Blight House Plum Pudding

Grated Bread-Pounds.................. 1

Brown Sugar-Pounds.................. 1

Raisins-Pounds ....................... 1 1/2

Currants-Pounds ...................... 1 1/2

Citron-Pounds........................ 1

Eggs................................10

Lemons .............................. 1

Nutmegs.............................. 1

Brandy-Wineglassful .................. 1

Wine-Wine-glassful ................... 1

One Pound chopped Suet or 1/2 pound Butter.

Grease the inside of pudding-cloth well; tie the pudding as tight as possible, leaving positively no room to swell; boil five hours (this is very important). When you dish the pudding, just as you are about to take it into the dining-room, pour a glass of brandy over it and set it on fire. MRS. MUMFORD McGEHEE.