Puddings are more wholesome than pastry and should be more frequently served. They may be divided into three general classes - boiled, baked, and steamed puddings.

Cottage Pudding

2 heaping c. flour 3 1/2 ts. baking powder

1/2 ts. salt

1 egg

3/4 c. sugar

3 tb. melted butter

1 c. milk

Mix the salt and baking powder with the flour. Add the sugar, butter, and milk to the beaten egg and stir into the flour. Bake in a shallow pan in a quick oven from 20 to 25 m. Serve hot with sauce.

Rice Pudding

1/2 c. rice 1/2 c. sugar

1/2 ts. salt 1 qt. milk

Wash rice, mix ingredients, pour into a pudding dish. Bake from 2 to 3 h. in a very slow oven at first, then let it brown slightly. Serve hot or cold.

Bread Pudding

3 c. stale bread crumbs soaked 1 h. in 1 qt. milk. Add to 2 beaten eggs, 1/2 c. sugar, 1/2 ts. salt, 1/4 ts. spice and 2 tb. softened butter. Stir into the milk. Bake 1 h. in a slow oven. Remove from oven, spread with jelly or jam, and cover with a meringue made of the beaten whites of 2 eggs and 4 tb. powdered sugar. Bake in a slow oven 10 m. until a delicate brown.

Grated rind and juice of 1/2 lemon may be added to the pudding.

Scalloped Apples

Put a layer of bread crumbs in a baking dish, then a layer of sliced apple, sprinkle with sugar and cinnamon and grated lemon rind, dot with bits of butter. Repeat layers, having crumbs on top with bits of butter to make them brown. Moisten with water. Bake 40 m. in moderate oven. Cover at first to prevent crumbs from browning too rapidly. Serve with sugar and cream.

Indian Pudding

5 c. scalded milk 1/3 c. Indian meal

1/2 c. molasses 1 ts. salt

1/2 ts. ginger, if liked

Pour the milk slowly on meal, cook in double boiler 20 m. Add molasses, salt, and ginger. Pour into a buttered pudding dish and bake 2 hours in a very slow oven. Serve with cream. If baked too rapidly it will separate. This may be cooked successfully in a tireless cooker.

Suet Pudding

2\ c. flour

1 ts. soda

1/2 ts. salt

1 ts. cinnamon 1/2 ts. nutmeg

1 c. chopped suet, or 1/2 c. butter

1 c. raisins or currants, chopped 1 c. water or milk

1 c. molasses

Sift salt, soda, spice with flour, rub in the suet and add raisins. Mix milk with molasses and stir it into the dry mixture. Steam in a buttered pudding mold 3 h. Serve with sauce.

Graham Pudding

1/4 c. butter 1/2 c. molasses 1/2 c. milk 1 egg

1 1/2 c. graham flour 1/2 ts. soda

1 c. raisins seeded and cut in pieces

1 ts. salt

Melt butter, add milk, molasses, well beaten egg, the dry ingredients mixed and sifted, and raisins; put into buttered mold, cover, and steam 2\ hours. Serve with sauce.