Chocolate Pudding

12 tablespoons bread crumbs 6 tablespoons grated chocolate 1 quart milk

4 eggs, keeping out whites of

2 for the meringue 1 teacup sugar

Boil crumbs, milk and sugar and chocolate together until thick; when cold, add eggs, well beaten. Bake 3/4 hour. Before serving drop on a meringue and brown lightly. To be eaten with a hard sauce. - Mrs. Dakin

Pudding A La Creme

Boil 1 pint milk; mix 1/2 cup sugar, 1/2 cup flour to a smooth paste, with 1/4 cup cold milk; stir this into the boiling milk and cook for ten minutes, stirring continuously. Stir in 1/4 cup butter and set away to cool. Half an hour before serving stir in the well beaten yolks of 4 eggs and mix in lightly the stiff beaten whites; turn into a well buttered pudding dish; place in oven and bake 25 minutes. Serve the minute it comes from oven with good cream sauce.

Baked Indian Pudding

4 tablespoons Indian meal 4 teaspoons suet 1/2 teacup molasses

1 egg

Pinch salt, and 1 allspice

Mix all together and add a scant cup boiling milk; after baking 15 minutes, stir up well and bake it well.

Steamed Fruit Pudding In Cups

2 eggs

1 tablespoon sugar

2 cups flour

2 teaspoons baking powder

Mix with water to the consistency of jelly cake. Fill cups with fruit about 2 inches deep, sweeten and season with cinnamon; pour in the batter and steam 20 minutes; turn out of cups and serve with fruit sauce or sauce flavored with brandy. - Mrs. Hill

Orange Marmalade Pudding

1 cup orange marmalade

1 cup chopped suet

2 cups dried bread crumbs 1/4 lb. sugar

1 cup sweet milk 1 egg

1 teaspoon soda, dissolved in hot water

Sauce

Large cup sugar Yolks 2 eggs

1/2 cup butter, beaten to a cream

Warm over a teakettle, stirring constantly, but do not cook it; when ready to serve, add whites, beaten thoroughly. Flavor with brandy. - Mrs. Armsby

Nut Pudding

1 cup nuts, pecans or English walnuts (cut them, not chopped)

1 cup dates, cut

2 eggs, beaten separately 1 teacup granulated sugar 1 tablespoon flour 1 teaspoon baking powder

Mix flour and baking powder together; beat yolks with part of sugar; put all dry ingredients in a bowl and mix well; stir in yolks, adding whites last; cannot mix thoroughly until all the eggs are in. Bake in round tin, size of small pie dish, but deep enough to allow it to raise. Serve warm or cold. After baking 1/2 hour, cover deeply with whipped cream, decorated with Maraschino cherries.

- Mrs. A. R. Reynolds

English Plum Pudding

1 cup Sultana raisins

1 cup cooking raisins, stoned and cut 1 cup currants 1 cup suet, chopped fine 1 cup sugar 1 cup sweet cider

2 large cups bread crumbs

3 eggs, well beaten 1/4 lb. citron, cut fine 1 teaspoon cinnamon 1/3 teaspoon cloves

1/3 teaspoon allspice 2/3 nutmeg

Makes about 3 pints; 1 large or 2 small puddings. Put a little suet in the mould to grease it and fill within 2 inches of the top. Seal with a strip of cotton cloth, buttered and well floured. Steam 6 hours in constantly boiling water. - Ruth Woodley Carman

Cherry Pudding

2 eggs

1 cup sweet milk

3 teaspoons baking powder

Steam 2 hours.

Flour to make stiff batter As many cherries as can be stirred in

Sauce

Cook fresh cherries, sweeten them and strain through a sieve; add a very little corn starch. Pour this over the pudding when ready to serve. - Mrs. J. W. Sweet

English Plum Pudding

1 1/2 lbs. raisins

1 lb. currants

14 lb. citron (chopped fine)

1 lb. suet

1 lb. stale bread crumbs

1 lb. sugar

8 eggs

Juice and rind of 1 large lemon 2 wine glasses brandy or whiskey

Steam 7 or 8 hours.

- Mrs. French