Rebecca Pudding

Four cups scalded milk, one-half cup cornstarch, one-quarter cup sugar, one-quarter teaspoon salt, one-half cup cold milk, one teaspoon vanilla, whites three eggs. Mix cornstarch, sugar and salt; dilute with cold milk; add scalded milk and stir constantly. Cook until thick, stirring constantly. Add whites of eggs, beaten stiff, and flavoring. Mold, chill and serve with custard sauce or wine sauce.

Graham Pudding

One cup molasses, one cup sweet milk, one cup graham flour, one cup raisins, one teaspoon cinnamon, one teaspoon soda, one egg. Steam two hours.

Mrs. L. B. Reed.

Rice Pudding

One third cup of rice, one quart cold milk, one-half cup sugar, one teaspoon vanilla, one tablespoon butter. Put all together in a pudding dish and cook slowly one hour or more until rice is soft. Mrs. Parsal.

Rice Cocoanut Pudding For Four People

One cup rice, one-half cup cocoanut, two tablespoons sugar, one teaspoon vanilla, one cup milk, two eggs. Boil the rice, add the ingredients named and bake ten minutes.

Mrs. Smith.

Brown Betty

Chop fine two cups of tart apples. Butter a baking dish and place on it a layer of apples, sprinkling with cinnamon, sugar and butter. Place on this a layer of the crumbs, alternating with the apple till dish is three-fourths full,leaving bread crumbs on top. Add no water, but cover tight and steam three quarters of an hour in moderate oven when remove cover and quickly brown. Serve with milk or sweet sauce.

Chocolate Gelatine Pudding

Enough for four people.

One pint milk, two eggs, two tablespoons sugar, one bar Baker's chocolate, one envelope Knox's gelatine. Put milk in double boiler with sugar and grated chocolate. When hot, add beaten yolks, then add gelatine, which has been dissolved in one-half glass water. Take off the stove, add beaten whites of eggs and pour into a mold. It can be served with whipped cream or plain cream. Mrs. Dudley Smith.

Chocolate Pudding

Put one pint milk into a double boiler. Separate four eggs and beat the whites to a very stiff froth. Moisten four even tablespoons of corn starch with cold milk; stir this into the hot milk; stir and cook until thick and smooth. Add half cup of sugar and two ounces Baker's chocolate, grated; take from the fire and stir in the well beaten whites of the eggs; turn into a mold and stand away to harden. Beat the yolks of the eggs with four tablespoons sugar and add them to a pint of scalding milk; cook as you would soft custard; add a teaspoon of vanilla and turn out to cool. Serve over the pudding.

Mrs. Parsal.

Cottage Pudding

One-half cup butter, one cup sugar, one cup milk, two cups flour with two and one-half teaspoons baking powder, pinch salt, lemon extract. Bake in patty pans. Makes one dozen.

Sauce

One tablespoon butter, one tablespoon flour. Blend flour with melted butter, add boiling water till right thickness, season with lemon juice and sugar to taste.

Myrtle M. Rogers.