Puddings, if made with dairy milk and sugar combined, are apt to ferment in weak stomachs. They are much better prepared without dairy milk.

Prune Pudding

Look over 1 pound of prunes, discarding all poor ones, and wash very thoroughly in hot water, then cover with lukewarm water and soak overnight. In the morning, put on the back part of the stove, and simmer for three or four hours, or until very tender, in the same water in which they were soaked. There should not be much juice when done. Drain, remove the stones, and chop. Beat the whites of 4 eggs very stiff, adding 1 cup of sugar, gradually beating all the time. Stir in chopped prunes, and bake twenty minutes. Serve cold with cream sauce or almond cream.

Queen Pudding

Take 1 pint of bread-crumbs, 3/4 quart of nut milk or hot water, the yolks of 4 eggs and the whites of 1, beaten. Flavor with vanilla or rose, and bake until done. Whip the whites of 3 eggs stiff, beating in 1/2 cup of sugar, adding a little at a time. Spread on the pudding a layer of jelly or jam. Spread the whites of the eggs over this, and place in the oven until slightly browned. Serve cold, or cool.

Indian Pudding

Take 1 1/2 cups of Indian meal, 1 cup of malt, 2 quarts of milk (nut), 2 eggs, 1 tablespoonful of salt.

Scald 1 quart of the milk and pour over the meal, then stir in the malt and cold milk, and lastly the salt and eggs. Steam five hours, and serve with cream or a sauce.

Poor Man's Rice Pudding

Take 1 quart of nut milk, 2 tablespoonfuls of rice, 1/2 cup of seedless or seeded raisins. Sweeten to taste, and add 1/4 teaspoonful of vanilla, or any flavoring you may desire. Mix and bake from 1 to 1 1/2 hours, stirring frequently. Do not let the pudding brown until it has thickened sufficiently. Cool before serving. Raw peanut milk is very good in this pudding. Milk made from other nuts is also good, the almond being the best.

Green Corn Pudding

Take 1/2 pint sweet corn, cut from the ear, or canned corn will do, 2 eggs, 1 pint of almond milk, and a little salt. Beat the eggs, add the milk, salt, and corn, and steam one hour.

Bread Pudding

Take 2/3 cup of toasted bread-crumbs, 1/2 cup of sugar, 1 quart of water or nut milk, the beaten yolks of 4 eggs, and 1 whole egg. Mix thoroughly, and flavor with salt and vanilla. Pour into an oiled pudding dish; set in a pan of hot water, and bake until the custard is well set. Remove from the oven, and cool. Then cover with 1 1/2 cups of prune marmalade. Cover the whole with a meringue made of the whites of 4 eggs beaten with 4 tablespoonfuls of sugar. Brown in the oven. Very nice.

Mother's Pudding

Take 1 cup of chopped seedless raisins, 2 cups of chopped tart apples. Mix together, and fill a granite basin with alternate layers of the fruit and bread-crumbs, having the breadcrumbs on the top. Do not use more bread-crumbs than fruit. Moisten the whole with a tablespoonful of lemon-juice in a cupful of cold water. Let stand for a few minutes, and then add enough more water to thoroughly saturate. Place in a larger basin of hot water, and bake until the apples are perfectly tender.