Currant Pudding

Mrs. Bartlett.

Slice a baker's loaf, add butter, stew and sweeten three pints of currants, turn over the bread, and set away until cold. Serve without sauce, slice the bread thin.

Muskmelon Pudding

Mrs. De Forest.

One-half cup butter, one pint of milk, two eggs, three teaspoons baking powder, nearly one quart of flour. Steam two hours. Serve with liquid sauce.

Sweetmeats Pudding

Mrs. C. E. Browne.

Make a nice pie crust, 1ittle or much, as you may desire, and roll it out in a long oval shape; spread thickly with raspberry or currant jam, or with stewed fruit, cherries or plums, then wet the edges of the dough with cold water, and roll it up, closing the edges tightly. Steam it for an hour or more, and serve in slices with a sauce of butter and sugar beaten well together, with nutmeg or other flavoring.

Fruit Pudding

Mrs. S. W. Cheever, Ottawa, 111.

One cup milk, one cup sugar, two eggs, two teaspoons cream tartar, one teaspoon soda, flour, dried fruit steam two hours. Sauce : To a pint of milk, add a lump of butter size of a small egg, let this come near to a boil; save out from the pudding half teacup batter, thin it, stir it into the hot milk, stir all the time till it begins to thicken; sweeten and flavor to the taste.

Fruit Pudding

Place in a tin basin fruit of any kind (raspberries, peaches and apples are the best), put sugar over them, and a little water; if peaches are used put them in after paring them, whole; have ready a biscuit crust, made of one pint of flour, with a small piece of butter or lard, a little salt, two teaspoons of baking powder, and water or milk to make a dough; then roll out crust, and place over the top of your fruit in the tin ; cover with another two quart basin, to give room for the crust to rise, and set it on the stove ; as the fruit stews the crust will steam done. Serve with cream and sugar.

Cheery Pudding

Mrs. H. S. Towle.

One pint flour, one pint sweet milk, one quart cherries, four eggs, a little butter and salt, baking powder; steamed. Serve with cream and sugar.

Cherry Pudding

H. N. Jenks.

A pint of bread crusts or soft crackers, scalded in a quart of boiling milk, piece of butter the size of an egg, one teaspoon of salt, three eggs, one and a half teacups of sugar if eaten without sauce, and if with sauce a table spoon of sugar; a pinch of pulverized cinnamon, and a quart of stoned cherries ; bake quickly.