Apple Pudding

Mrs. W. Guthrie.

Five eggs, one pint milk, four tablespoons flour, four apples grated; bake one hour and a quarter. Serve with sweetened cream or pudding sauce.

Apple Pudding

Etta C. Springer.

Five large sour apples chopped, one cup raisins, one cup sugar, one cup sweet milk, one cup flour, one-half cup butter, two eggs, little salt, butter and sugar worked together ; bake one hour; any sauce you please.

Apple Sago Pudding

Mrs. K.

One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dish, boil and stir the sago until clear, adding water to make it thin, and pour it over the apples ; this is good hot with butter and sugar, or cold with cream and sugar.

Huckleberry Pudding

Mrs. B. J. Seward. One teacup molasses, one dessert spoon saleratus, stirred thoroughly in the molasses; as much flour as can be stirred in with one quart of huckleberries. To be steamed four hours in a basin, or boiled in a pudding bag. Serve with liquid sauce. An excellent dessert.

Huckleberry Pudding

Mrs. Bartlett. One brick loaf, wet it with boiling milk, say one pint, four eggs, little salt, and one quart of berries. Boil one and a half hours. Serve with wine sauce.

Blackberry Pudding Or Other Ber-Ries

M. One and one-half pints sifted flour; put a little of this into one and one-half pints of fresh berries. To the balance of the flour add salt sufficient to season, one even teaspoon soda dissolved in one-half teacup of sweet milk, then fill the cup three-fourths full of syrup or molasses, stir all into a smooth batter, lastly add the berries; mix lightly so as not to break. Put into a buttered mould and place in boiling water that does not quite reach the top of the mould. Do not let it stop boiling for an instant. It must boil at least two hours. Serve with boiled sauce.

Fig Pudding

E. M. Walker. One-half pound figs, one-quarter pound grated bread, two and a half ounces powdered sugar, three ounces butter, two eggs, one teacup of milk. Chop the figs small and mix first with the butter, then all the other ingredients by degrees; butter a mould, sprinkle with bread crumbs, cover it tight and boil for three hours.

Fig Pudding

Mrs. E. Wood.

One pound suet chopped fine, one pound wheat flour, one-half loaf of wheat bread, one pound figs chopped, one and a half cups molasses, one teaspoon soda, one tea-spoon cream tartar. To be eaten with sauce.