Date Tort

1 1/2 Cups nuts, 11/2\ cups steamed dates, measured before chopping; cream 1 cup sugar with 4 whole eggs, add 6 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon cloves. Bake in slow oven 1 hour and serve with whipped cream. Bess S. Parish.

Damson Plum Pudding

Into a baking dish put 3 eggs, 1 cup sugar, 1/2 cup butter, 1 cup Damson jam or preserves, 1 cup flour, 1 teaspoon soda dissolved in 3 tablespoons sour milk, spice to taste. ' Mix all well together and bake in dish it is mixed in, slowly. Sauce: 1 Cup sugar, 1/2 cup butter, 1 egg, 1 tablespoon vinegar or lemon juice. Boil until thickened slightly.

Mrs. M. S. Coleman.

Fig Pudding

1/2 Pound figs, 1/2 pint bread crumbs, 5 tablespoons sugar, 3 tablespoons butter or 1 gill suet, 2 eggs, 1 cup sweet milk. Steam 2 hours. Mrs. George Bowyer.

Jerusalem Pudding

Chop fine 1/4 pound dates and cover with orange juice. Whip 1 pint cream. Cover 1/3 box gelatine with cold water and soak for 1/2 hour. Have ready 4 tablespoons rice, previously cooked, and sprinkle over it a cupful powdered sugar and a teaspoon vanilla, then add dates and orange juice and nuts or any other kind of fruit as raisins, candied cherries, etc., as desired. Stand gelatine over hot water until dissolved, then cool until it will just stir, then add to whipped cream and mix the whole and stir until slightly thickened. Turn into a mold and let set 2 or 3 hours.

Mrs. Ida E. Stilwell.

Molasses Pudding

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3 Cups flour, 1 cup cold water, 1/2 cup melted butter, 1 cup molasses, 1 teaspoon soda. Mix well and steam 3 hours. Serve with any kind of fruit sauce or a plain sauce or whipped cream. Mrs. Clarence Bonnell.

Madam Sherry

1 Cup sugar, 2 eggs well beaten, 1 teaspoon baking powder, 3 tablespoons flour, 1 cup chopped dates, 1 cup chopped nuts. Mix well and bake in 2 well-greased layer cake pans. When done it is crisp outside but rather soft like macaroons on the inside. Break up when cool and serve with whipped cream. Mrs. R. F. Brown.

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Nigger Baby Pudding

Take quantity of bread that you want pudding, use enough milk to moisten well, then add 2 eggs well beaten, 1/2 pound raisins, 1/2 pound currants, 1 heaping tablespoon cinnamon, 2 tablespoons cloves, same of allspice, 1 tablespoon nutmeg, J cup maple syrup, pinch soda. Bake in moderate oven and serve with hard sauce.

Mrs. J. H. Lane, McLeansboro, 111.

P. E. O. Pudding

Cut 3 large oranges into bits in a baking dish, sprinkle with sugar. Make a custard of the yolks of 3 eggs, 2/3 cup sugar, 2 tablespoons flour, 1 pint milk. Cook until creamy, then pour over oranges. Beat whites of eggs until stiff and add 3 tablespoons sugar and spread on top of pudding. Place in oven until slightly brown.

Mrs. D. A. Lehman.

Plum Pudding

1 Cup finely chopped suet, 1 cup molasses, 1 cup milk, either sweet or sour, 1 cup raisins, 3 cups flour, 1 teaspoon salt, 2 teaspoons baking powder it sweet milk, 1 teaspoon soda if sour milk is used, 1 teaspoon each cinnamon, cloves, allspice, ginger, nutmeg. Steam 4 hours.

Mrs. Clara M. Harvey:

Pumpkin Pudding

1 Cup pumpkin, 2 eggs, 2 cups milk, 1 scant cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1 1/2 cups cooked rice. Bake. Myrtle C. Combe.

Prune Pudding

1/2 Pound prunes, 2 cups cold water, 1 cup sugar, 1/2 tea-spoon cinnamon, 1 1/2 cups boiling water, 1/3 cup cornstarch, 1 cup nuts added to this pudding improves it, 2 tablespoons lemon juice. After soaking prunes in the cold water cook until done, stone and add sugar, cinnamon and cornstarch. Mix well, add boiling water, cook until thick, then add lemon. Serve with whipped cream on top. Mary Ego.

Prune Pudding

Roll 5 or 6 crackers fine, seed cooked prunes until you have 1 cup, add lump of butter, 1 cup black walnuts, 1 cup sugar, 1 cup cream or sweet milk, 1 teaspoon baking powder. Mix all together well, and bake in a greased piepan in quick oven about 20 minutes. Sauce : Melt lump butter, add 1 tablespoon flour, 1 tablespoon sugar, and 1 cup hot water. Cook until it thickens and flavor with vanilla, grape juice, wine or whatever desired.

Mrs. D. A. Lehman.

Prune Whip

After cooking 1 pound of prunes, remove stones and add 1/2 cup sugar and cook 5 minutes. Put through colander and cool. Just before serving beat whites of 6 eggs very stiff, add prunes and 1/2 teaspoon lemon juice. Bake in moderate oven until brown and serve at once with whipped cream.

Mrs. D. A. Lehman.