English Steam Pudding.

One cup half filled with molasses and finished with brown sugar, 1 cup half filled with butter and finished with chopped suet; 1 cup raisins. 1 cup sweet milk, 3 cups flour. 1 teaspoon soda. 1 egg, pinch of salt. Put this into a well greased pudding pan, and place in a steamer; do not remove cover while pudding is steaming. Steam 3 hours.

Mrs. McKnight.

Foam Sauce (for above).

One and a quarter cups of sugar. 1/4 cup butter, yolk of 1 egg. Beat well together. then add the white of the egg beaten very stiff, flavor to taste, then pour 1 cup of boiling water over it just before serving.'

Mrs. J. P. McKnight.

English Plum Pudding.

Half pound of stale bread crumbs, 1 cup scalded milk, 1/4 lb. granulated sugar, 4 eggs, 1/2 lb. raisins cut in pieces and floured, 1/4 lb. currants. 2 oz. finely cut citron, 1/4 lb. finely chopped figs, 1/2 lb. suet chopped fine, 1/4 cup wine. 1/4 cup brandy, 1/2 grated nutmeg, 1/2 lb. almonds blanched and chopped fine, 3/4 teaspoon cinnamon, 1-3 teaspoon cloves, 1-3 teaspoon mace, 1 1/2 teaspoons salt. Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolk of 3 eggs, raisins, currants, figs, citron, almonds, chopped suet and cream by using the hand. Combine mixtures, add wine, brandy and spices and whites of eggs beaten stiff. Turn in buttered mold and steam six hours. Serve with brandy sauce, or hard sauce.

Mrs. Hanvey, Hollywood

Hard Sauce.

One-third cup butter, 1 cup powdered sugar, 1-3 tea-spoon lemon juice or extract, 2-3 teaspoon vanilla. Cream the butter, add sugar gradually and flavoring.

Mrs. Hanvey. Hollywood

Snow Pudding.

To 1 quart of milk add whites of 3 eggs well beaten, 2 tablespoons of cornstarch (dissolved in a little water), 1/2 cup sugar, pinch salt. Put all in double boiler and cook until thick. Flavor with vanilla.

SAUCE - To 1 pint of milk add the yolks of 3 eggs, 1/2 cup of sugar. Cook in double boiler and flavor with vanilla. Cook until a nice smooth custard.

Mrs. C. P. Modie.

Date Pudding.

Half pound dates washed and chopped, 2 cups wheat flakes, 3 eggs, 1/2 cup brown sugar, 1/2 cup chopped suet, flour enough to dredge fruit and suet.

Part II - Two tablespoons molasses, 1/2 teaspoon soda, juice of 1 lemon. Mix the two parts and steam 3 hours. Hard sauce or whipped cream.

Mrs. F. E. Harvey.

Dandy Pudding.

One quart milk, 4 eggs, 2 tablespoons cornstarch, 1/2 cup sugar, 1 teaspoon vanilla. Put the milk on to boil. Moisten the cornstarch with a little cold milk and add to the boiling milk. Stir constantly and boil 5 minutes. Beat the yolks of eggs and sugar together until light, then add to boiling milk. Take from the fire, add flavoring and pour into a baking dish. Beat the whites of the eggs to a stiff froth, add 2 tablespoons powdered sugar and heap on top of the pudding, set in oven until light brown. Serve ice cold.

Mrs. John T. Stivers.

Steamed Pudding.

One cup of black molasses, 1 cup sour milk, 1 cup finely chopped suet, 1 cup seeded raisins, 1 cup coarsely chopped nuts, 1/2 cup citron cut small, 1/2 cup currants, 1 finely grated carrot, 1 level teaspoon each of soda, cinnamon and salt, 1/2 teaspoon each of nutmeg and cloves, heaping teaspoon vanilla, about 3 cups of sifted flour. Steam 3 hours and serve with liquid or hard sauce.

Miss Florence Clayton.

Apple Fritters.

Make a batter with 1 cup sweet milk, 1 teaspoon sugar, 2 eggs, 2 cups flour, 1 teaspoon baking powder. Cover chopped apples with batter and fry in deep fat.

Baked Apple Dumplings.

Make a rich pie paste. Pare and core the apples, filling the cavities with sugar, and if preferred a flavoring of cinnamon or nutmeg. Enclose the apples separately in the pieces of paste, put into a deep pan and pour over the following sauce:

SAUCE - Three cups water, 3/4 cup sugar, butter the size of an egg. Thicken this with 2 level teaspoons of flour. Bake in moderate oven until apples are tender.

Mrs. W. J. Jeter.