Cottage Pudding

2 Cups Flour

1/2 Cup Sugar

1 Cup Milk

1 Egg, Well Beaten

1/4 Cup Butter

3 Tablespoons Baking Powder

1/2 Teaspoon Salt

Cream the butter; add gradually sugar and egg; stir together thoroughly the flour, baking powder and salt and add alternately with milk to first mixture; bake in moderate oven 35 minutes; serve with vanilla or hard sauce, crushed berries, juicy fruits, jellies or preserves.

Cocoanut Pudding

1/2 Cocoa nut

1/4 Loaf Bakers' Bread

1 Pint Milk

1/2 Cup Sugar 1 Cup Butter 3 Eggs

Grate cocoanut; stew slowly in milk; pour this on bread; when cool add sugar and butter beaten to a cream, then add eggs and bake. Bread Pudding-Leave out cocoanut.

Plum Pudding

2 Cups Flour

1/2 Cup Citron

1/2 Cup Milk

1/2 Cup Orange Marmalade

4 Eggs

1 1/2 Cups Sugar

1 1/2 Cups Coffee (Liquid)

1 1/2 Cups Grated Bread

1 1/2 Cups Suet, Chopped Very Fine

1 1/2 Cups Raisins (Seeded)

1 1/2 Cups Currants (Mashed and

Picked) 1 Teaspoon Baking Powder 1 Teaspoon Cinnamon 1 Teaspoon Each Cloves and

Nutmeg

Mix all together in large bowl; put in well-buttered mould; set in saucepan with boiling water to reach half way up its sides; now steam 3 or 4 hours; turn out carefully on dish and serve with cider or hard sauce.

Prune Whip

1 /2 Lb. Prunes 2 Eggs

1/4 Cup Sugar 1/2 Tablespoon Lemon Juice

Wash prunes and soak over night; cook in same water until quite soft; remove stones and press prunes through a potato masher; add sugar and cook 5 minutes; beat egg whites to very stiff froth; add this, with lemon juice, to prune pulp, stirring in lightly with a folk; put all in a buttered shallow dish and bake 20 minutes in a slow oven; serve with cream or custard made from egg yolks.

Berry Roll

1 Pint Flour

1 Teaspoon Butter

3/4 Cup Milk

1 Teaspoon Baking Powder 1/4. Teaspoon Salt Berries

Sift flour with baking powder; mix into this the butter and salt; add milk and roll out 1/3 inch thick; spread plentifully with any kind of berries; sift sugar over and roll; bake 1/2 hour and serve hot with sauce.

Newlyweds' Apple Dumplings

1 Cup Sugar Tart Apples

1 Tablespoon Flour (Large) 1 Pint Hot Water

Make a fairly rich biscuit dough; pare and slice apples (a fluted potato slicer is fine for this); roll dough out 1/2 inch thick; cover with the sliced apples; roll up like jelly cake; cut slices from this roll 3/4 inch thick and place in a bake pan, not too close together; now mix together the sugar and flour in a saucepan; add gradually the hot water and cook until clear, stirring constantly; dip this same, flavored to taste, over dumplings and place at once in oven or steam cooker and cook 45 minutes; if steamed, place in oven few minutes to brown slightly.