Fig Pudding

One lb. dried figs chopped fine, 1 cupful suet chopped fine, 2 cupfuls bread crumbs moistened with milk, 1 cupful brown sugar, 1/2 cupful white sugar, 2 eggs well beaten, 1 heaping teaspoonful baking powder, 2 cupfuls flour, 1/2 nutmeg, teaspoonful cinnamon, pinch salt. Mix well, tie in damp floured cloth and boil three and one-half hours. Serve with any desired sauce.

Mrs. J. P. Sharp, Fresno.

Norwegian Prune Pudding

Wash 1 lb. prunes, boil until stones can be removed. Stones may be cracked and meats added to prunes with 1 scant pint water and 2 cupfuls sugar. This should make a quart mixture. Let come to a boil. Add 1 scant cupful corn starch mixed with a little cold water; stir until it thickens and cook a little. Add juice 1/2 lemon, mold and serve with whipped cream or sauce. Sauce: Whites of 3 eggs beaten stiff; add 1/2 cupful sugar; add beaten yolks eggs; flavor. Mrs. A. Dechman.

Plain Rice Pudding

Soak 1/2 cupful raw rice in 1 pint warm milk for two hours. Keep milk warm by setting vessel in warm water. Put a pinch of salt into milk with pinch of soda. After the milk has been absorbed add a quart of milk. Turn into a pudding dish, add 4 tablespoonfuls sugar, 1 table-spoonful melted butter, and 1 teaspoonful vanilla or nutmeg or cinnamon. Set in a pan of hot water in a slow oven for two hours. Add more hot milk if the rice grows dry.

Mrs. W. H. Elam.

Date Pudding

One cupful suet, 2 cupfuls bread crumbs, 2 cupfuls dates, 1 cupful sugar 3 eggs, 1 tea-spoonful cinnamon, nutmeg, 1/2 teaspoonful cloves, 2 tea-spoonfuls baking powder. Mix well with water and steam three hours. Mrs. F. Donley.

Carrot Pudding

One cupful grated carrots, 1 cupful grated potatoes, 1 cupful sugar, 1/2 cupful butter, 1 cupful flour, 1 cupful raisins, 1 teaspoonful soda dissolved in warm water, a pinch of salt, spices to suit. Cook in double boiler for three hours. Mrs. E. E. Fix.

Spanish Cream

Dissolve a box of Knox's gelatine in a quart of milk a few minutes, put on fire in double boiler; beat the yolks of 3 or 4 eggs with 1 cupful sugar to a cream, stir into the milk when nearly boiling. Let it come to a boiling, take off the fire, add a pinch of salt and the beaten whites of the eggs. Flavor with lemon extract, mold in pudding mold or cups, serve with cream. Make evening before using. If a pinch of coloring is desired dissolve the little tablet that comes in gelatine.

Mrs. W. C. Hauser.

Bread Pudding

Five slices bread soaked in cold water. Wring dry in napkin. One-fourth teaspoonful each cinnamon, cloves and allspice, 1 heaping tablespoonful chocolate, 1 cupful brown sugar, 2 beaten eggs, 1 cupful chopped raisins, 1/2 teaspoonful baking powder, vanilla to taste. Steam one and one-half hours and serve with hard sauce.

Mrs. J. P. Sharp, Fresno.

Graham Pudding

Two eggs, 1 scant cupful milk (sour), 1 heaping cupful graham flour, 1 cupful chopped raisins, 3/4 cupful molasses, 1 teaspoonful each soda, cinnamon, cloves, nutmeg, salt. Steam three hours. Sauce: One cupful sugar, 1 beaten egg, 1/2 cupful butter stirred to a cream with sugar, grated rind and juice of 1 lemon. Beat thoroughly with sugar and butter. Add 5 tablespoonfuls of hot water one at a time. Keep hot but do not boil. Mrs. F. S. Clifton.