German Apple Pudding

Sift together 2 cups flour, ½ cup sugar, 3 level teaspoons baking powder, ½ teaspoon salt. Work in 1-3 cup butter. Then mix to a soft dough with 1 beaten egg diluted with 1 cup of milk. Spread in a flat oblong pan and lay quartered apples in rows on top. Sprinkle with sugar and nutmeg. Bake ½ hour in a quick oven. - Jennie Baker.

Chocolate Pudding

One quart milk, 1 tablespoon cornstarch, 2 tablespoons chocolate, ½ cup sugar. Boil milk in farina boiler. Dissolve cornstarch and chocolate in little milk, add to hot milk and sugar. Cook 10 minutes. - Mrs. Percy Jackson.

Apple Pudding

Roll very fine enough crackers to line a pudding dish. Mix these with cinnamon, sugar and the juice of a lemon. Put in the bottom of a buttered pudding dish. Cut apples in small cubes. Add sugar, cinnamon, chopped raisins, currants and nuts. Mix well and put over the crackers to almost fill the dish, then cover all with cracker crumbs and bake for '20 minutes. - Mrs. Katz.

Transparent Pudding

The yolks of 9. egg ¼ .pound of butter, ½ pound of sugar, ½ nutmeg, 1 tablespoon of flour. Cream butter and sugar together, add the well beaten, eggs and add rose water. Stir over the fire till thick, then bake in puff paste.

- Miss Metcalfe.

Champlain Pudding

Butter well a small mold, sprinkle 2 tablespoonfuls of sugar over the butter, then spread a few raisins, next slices of buttered bread with crust removed, then raisins and bread alternately until mold is nearly full; a little salt. Make a custard of 1 pint of milk, 3 eggs, ½ cup sugar, flavor with vanilla or lemon. Pour over the bread and steam ½ hour. Serve with hard sauce. Tie a greased paper over dish and cover half with water. - Mrs. F. L. Clark.

English Plum Pudding

Two pounds raisins, ½ pounds currants, 1½ pounds brown sugar, 4½ ounces candied peel (mixed), 1½ pounds bread crumbs, l½ pounds suet, ¾ ounce nutmeg, ¾ ounce cinnamon, ¾ ounce cloves, 2 lemons, 1 dozen eggs. Chop suet fine and mix all the dry ingredients together, then add the eggs well beaten. Boil in a mold for 6 or 7 hours.

- Louise Sawyer, -Mrs. G. W. Knight.

English Plum Puddding

One pound suet, 1 pound moist sugar, 1 pound currants, 1 pound raisins, 1 pound Sultana raisins, 1 pound mixed candied peel, ½ pound bread crumbs. ½ pound flour, 1 teaspoonful salt, 1 teaspoonful mixed spices, 8 eggs, brandy to suit taste. Chop the suet fine, stone raisins, remove stalks from Sultana raisins, wash and dry currants, sift flour and bread crumbs, chop peel, beat the eggs ten minutes, add brandy, mix thoroughly 25 minutes, put in molds and boil 8 hours. John Bull's own. - Mrs. Chase.

Graham Pudding

One cup sour milk, 1 cup molasses, 1 cup raisins, 2 cups graham flour. 1 teaspoon soda, ½ teaspoon salt, 1 egg. Steam 1 hour in cans. Sauce:' 1 egg, ½ cup butter, juice of 1 lemon, ½ cup boiling water. - Mrs. T. F. Heth.