Lemon Dumplings

1/2 lb. stale bread crumbs 1/4 lb. chopped suet

1/4 lb. sugar

1 lemon and 1 apple, grated

2 tablespoons butter 2 eggs

Mix all together; put a tablespoon mixture in small squares of cloth; tie closely and steam 1 hour. Eat with creamy sauce. - Mrs. Armsby

Sunderland Pudding

1 quart milk

5 eggs, whites and yolks beaten separately

1/2 teaspoon salt

10 tablespoons flour sifted

Stir flour and little milk and yolks of eggs to a paste; add balance of milk and whites of eggs; put in greased pan; bake in an even oven about 3/4 hour.

Sauce

Butter the size of an egg and 1 tablespoon flour, stirred to a paste. Pour over it 1 pint boiling water and boil until it thickens. Stir in a bowl 1 egg and 4 tablespoons sugar, and flavor to taste. Put into the thickened flour and butter and serve while hot. - Mrs. E. P. Baird

Queen Of Puddings

Pour 1 quart boiling milk over 1 pint finely grated fresh bread crumbs and allow it to stand for 1/2 hour; add the yolks 4 eggs, well beaten, with 1 teacup sugar and 1 small teaspoon vanilla, and bake slowly in a moderate oven for 3/4 hour. When the pudding is cool spread a small glass currant jelly on top, then make a meringue of the whites of the eggs, beaten with 4 tablespoons sugar and the juice 1/2 lemon and spread it over the jelly. Put it in the oven just long enough to color the meringue a delicate brown. - Mrs. W. E. Church

Bread Pudding

2 cups stale bread, cut in dice

3 eggs separated, cream eggs and 1 cup sugar together

1 quart boiled milk 1/2 cup butter

Pour boiled milk into eggs, butter and sugar

Put the bread into a baking dish; pour the milk, sugar and eggs over the bread; flavor with vanilla and bake in a slow oven. Make a meringue of the 3 whites and 1 cup of sugar, flour, milk, and brown in the oven. Serve at once.

Sweetmeat Pudding

Make pastry for 2 bottom crusts; spread 1 with jam or peach preserves; beat 4 eggs, 2 cups sugar, 1 tablespoon flour and 1 tablespoon butter together; pour over and cover with crust and bake. Serve with a meringue on top and brown.

Steam Pudding

1 cup suet, chopped fine

1 cup raisins

1 cup milk

1/2 cup molasses

3 cups flour

1/2 teaspoon soda, dissolved in little warm water

Steam 3 hours.

Sauce

2 cups powdered sugar 1 egg

1 cup butter

Cream the butter and add the sugar and yolks of egg, stand bowl in a pan boiling water and stir. Add the well beaten white of egg last.

Lemon Rice Pudding

1 cup thoroughly washed rice put into 1 pint cold water and cooked in double boiler until dry. Then add 1 quart milk and cook until rice is soft. Remove from stove and add yolks 3 eggs, 7 tablespoons sugar, pinch salt, grated rind and juice 1 lemon; put all in baking dish and bake 20 minutes. Take 3 egg whites, beaten stiff, 7 tablespoons sugar; flavor with lemon and spread this meringue over pudding. Brown in oven. - Mrs. B. Griswold