Scald one quart of sweet milk in double boiler; add one-half cup of sago and one-half teaspoonful salt and cook until transparent, stirring frequently; add one and one-half tablespoonfuls butter and one beaten egg; melt one-half cup sugar in sauce pan until brown; add one-half cup water and stir into the sago. Turn into a dish and bake about one-half hour. Serve with any sauce desired.

Sago Pudding

Mix together one and one-half cups of flour, one table-spoonful of ginger, one teaspoonful soda, one cup molasses, one-half cup suet, chopped fine; two-thirds cup boiling water and two beaten eggs. Steam one hour or more, and serve with hard or liquid sauce.

Ginger Pudding

Take one cupful bread crumbs, two eggs, one teacup sugar, one tablespoonful butter, one-half teaspoonful salt, one teaspoonful vanilla and one pint of sweet milk. Mix all together thoroughly, sprinkle with nutmeg and bake for one-half hour. A cup of raisins may be added, if desired. Serve with soft sauce.

Bread Pudding

Pare three cooking apples; cut in eighths and core. Make a baking powder biscuit dough, roll out one-half inch thick, cut in squares about as big as a sauce dish; put three pieces of apple on each square and fold over and pinch together so they will remain closed. Put in steamer and steam, well covered, for three-quarters of an hour. They can be put in oven and baked, if liked that way. Serve with soft sauce.

Baked Or Steamed Apple Dumplings

Cook three-fourths cup of pearl barley in one quart boiling water until soft; pare and core six large, firm apples; put in baking dish, add one cup sugar and small piece of butter. Pour tapioca into dish with apples and bake until apples are done. Serve with any sauce desired. This is better cold. Any fruit is equally good with the tapioca. Berries may be used. Do not cook them, but put in hot tapioca and let cool.

Apple Tapioca

Put one cup sugar in sauce, pan and stir constantly over fire until sugar melts and turns a light brown. Then add water and let boil two minutes or more; then let cool.

Caramel Sauce

Take one quart of milk, one cup boiled rice, one cup sugar, three eggs, a little salt, and one cup dredged raisins. Mix all together and bake; add a little cinnamon or nutmeg sifted over pudding before baking.

Rice Pudding

Put into a sauce pan one cup sugar, four tablespoonfuls butter and one-half cup corn starch; beat together until smooth, then add one quart of boiling water; beat yolks of four eggs very light, and add mixture to them. Put over fire and stir until thick. Cut some ripe bananas very fine and add to custard before it sets. Beat the whites of the eggs stiff, flavor with juice of one lemon, adding one cup powdered sugar. Spread on custard and brown in oven slightly. Serve cold.

Banana Pudding

One-half pound dried figs, two cupfuls bread crumbs, one cupful chopped suet, one cupful brown sugar, three eggs, one-half cupful flour, one-half cupful milk, nutmeg to taste. Mix ingredients well, adding eggs last. Boil four hours in double boiler.

Fig Pudding

One cup chopped suet, one cup seeded raisins, one cup molasses, one cup sour milk, one cup currants, one egg, one teaspoonful of salt, one teaspoonful of soda, three cups flour. Put in floured pudding bag, leaving room to swell, and steam or boil two hours. Serve with lemon pudding sauce as follows:

Lemon SaucE-Cream one cup sugar with one-half cup butter; add juice and rind of one lemon; add one egg well beaten, one-half teaspoonful grated nutmeg. Set dish in pan of hot water; add one cup boiling water, stir five minutes. Keep hot until used.

Suet Pudding. English Plum Pudding

Three eggs, three cups of flour, one cup of chopped suet, one-half cup candied lemon peel, one cup molasses, one cup sweet milk, one teaspoonful of soda, one teaspoonful salt, one-half cup chopped citron, one-third teaspoonful each of cinnamon, cloves and nutmeg; one cup raisins, one cup currants, one cup brown sugar, two level teaspoonfuls cream of tartar. Tie loosely in pudding bag and steam or boil four hours.