Sago And Apple Pudding

Pare 6 apples and punch out the cores, fill holes with cinnamon and sugar, 2 teaspoons cinnamon to a cup of sugar; take 1 tablespoon sago to each apple, wash it thoroughly and let soak an hour in water enough to cover the apples, pour water over the apples, and bake an hour and a half.

Apple Roley Poley

Peel, quarter and core sour apples, make rich soda biscuit dough, (or raised biscuit dough may be used if rolled thinner), roll to a half inch thick, slice the quarters and lay on prepared paste or crust, roll up, tuck ends in, prick deeply with a fork, lay in a steamer and place over a kettle of boiling water, cook an hour and three-quarters. Or wrap in a cloth, tie up the ends and baste up the sides, put in kettle of boiling water and boil an hour and one-half or more, keeping water boiling constantly. Cut across and eat with sweetened cream or butter and sugar.

Fig Pudding

Half pound figs, pound grated bread, 2 ounces powdered sugar, 3 ounces butter, 2 eggs, 1 teacup milk; chop figs fine and mix with butter, and by degrees add the other ingredients; butter, and sprinkle a mold with bread-crumbs, pour in pudding, cover closely and boil for three hours. Serve with lemon sauce.

Orange Roley Poley

Make a light pastry as for apple dumplings, roll in oblong sheets and lay oranges peeled, sliced and seeded, thickly over it; sprinkle with white sugar, scatter over all a teaspoonful or two of grated orange peel, and roll up, folding down the edges closely to keep the syrup from running out; boil in a cloth one and one-half hours. Eat with lemon sauce prepared as follows : Six eggs, leaving out the whites of two, pound butter, 1 pound sugar, juice of 2 lemons and rind of both grated; place over a slow fire, stir till it thickens like honey.

Pineapple Pudding

Butter a pudding dish and line the bottom and sides with slices of stale cake (sponge cake is best), pare and slice thin a large pineapple, place in the dish first a layer of pineapple, then strew with sugar, then more pineapple, and so on until all is used, pour over a small teacup water, and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate, and bake slowly for two hours.

Fig Pudding

One-half pound figs chopped fine, 3 ounces bread or cake crumbs, cup chopped suet, 1 cup milk, cup sugar, 1 egg, 3 teaspoons flour, grated nutmeg and a pinch of salt. Steam two hours and serve with sauce.

Steam Chocolate Pudding

One-half cup granulated sugar, 1 egg, 1 tablespoon-ful melted butter, a pinch of salt; cup milk, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon vanilla, 2 squares grated chocolate. Steam one hour and serve with whipped cream.

English Plum Pudding

Twelve eggs, or 8 will do, pound suet, 1 pound seeded raisins, 1 pound English currants, pound brown sugar, pound citron, a little salt, 1 pint bread crumbs, 1 pint flour and a small nutmeg. Steam or boil in a cloth four hours. Serve with hot sauce.