Steamed Apple Pudding

Take 2 cups of grated bread, 1/2 cup seeded raisins, 1 cup of chopped apples, 1/4 cup of sugar, and 3 eggs.

Mix the bread-crumbs, raisins, apples, and sugar thoroughly together, and add the eggs well beaten. A little grated nutmeg may be added if desired.

Fig Pudding

Take 5 eggs, 1/2 cup of ground figs, 2 cups of bread-crumbs, 2/3 cup of sugar, 1 cup of coarsely ground nuts, and 1 cup chopped citron or 1/4 pound dried citron ground through the mill. Add 1/4 teaspoonful of vanilla, and salt to taste. Beat the eggs without separating, and mix with the other ingredients. Put in a pudding dish, and steam four hours.

Apple Dumpling

Make the dough the same as for roly-poly given on next page. Pare as many tart apples as you want dumplings. Take out the core with a sharp knife; or a new clothes-pin may be used, by taking hold of the spreading part of the pin, and pressing it in at the blow end of the apple; then whirl it around a few times, and the core will come out nicely, and leave the apple whole. Fill the hole with sugar. Roll out the dough about one-half inch thick, or thicker if you desire, take enough to cover the apple, and pinch together. When all the apples are covered, let it rise until it is light, and bake in a moderate oven.

Apple Roly-Poly

Make a raised biscuit dough as follows: 1/3 cake of compressed yeast or 1/4 cup of home-made yeast, 1 cup of nut milk. Let rise until very light, then add the following: 1/4 cup of sugar, 1 cup of nut meal, a little salt, and flour enough to make a stiff dough. Roll out two thirds of an inch thick. Have ready 2 cups of chopped apples, 1/2 cup of raisins, and 1 tablespoonful of walnut meal. Mix, and spread on the dough; then beginning at one end, roll up like a jelly roll cake. Press edges well together to keep the juice in. Set where it will rise, and when light, steam for one hour or more.

Carrot Pudding No. 1

Take 1 cup of cooked carrots rubbed through a colander, 1 cup of nut milk made by dissolving 1 teaspoonful of nut butter in a cup of water, 1/3 cup of sugar, pinch of salt, and 1 well-beaten egg. Flavor with vanilla. Mix thoroughly together, and bake like custard.

Carrot Pudding No. 2

Take 1 cup of grated carrots, 3/4 cup of coarsely ground nuts (walnuts, hickory-nuts, or pecans 1, 1 cup of seeded raisins, 2 tablespoonfuls of sugar, 4 teaspoonfuls of flour. Salt and flavor to taste. Steam four hours. Place in the oven, and serve hot with fruit sauce.

Lemon Pudding

Take 1/2 cup of coarsely ground nuts (walnuts or hickory-nuts are best), 1 lemon, 1 cup of sugar, 1 cup of flour, 3 eggs, 1 teaspoonful of salt, 1 pint of bread-crumbs. Mix breadcrumbs, nuts, flour, and sugar well together, and some of the grated rind of the lemon and strained juice. Moisten this mixture with eggs and sufficient water to make a thick batter. Put into an oiled pudding dish, and steam three hours.

This recipe is not good for weak stomachs, as the lemon hinders the digestion of starch, and is apt to cause it to ferment in the stomach.