Steamed Suet Pudding

3 cups sifted flour

1 teaspoon soda

1 teaspoon cinnamon

1 teaspoon cloves

1/2 teaspoon grated nutmeg

1 teaspoon salt 1 cup suet 1 cup sour milk 1 cup molasses 1 cup raisins

Mix and sift the dry ingredients, keeping one-half cup of flour to sift over the raisins. Chop the suet fine and add it to the milk and molasses. Combine the two mixtures and add the raisins, dredged with flour. Grease pudding molds or baking-powder cans and fill two-thirds full of the mixture. Cover and steam for three hours. Serve with hard sauce or any desired liquid sauce.

Cold Puddings. Rice Pudding

2 eggs 2 cups milk 1/2 cup raisins 1/8 teaspoon cinnamon or nutmeg

1 1/4 cups cooked rice

1/4 teaspoon salt

1/2 cup sugar

1 tablespoon powdered sugar

Separate the whites and yolks of the eggs, add to the yolks two tablespoons of the milk and place the rest of the milk on the fire in a double boiler. Wash the raisins, put them in the milk and cook until soft (about fifteen minutes). Add the rice, cook five minutes longer, then stir in the yolks of the eggs and the salt, sugar and spice. Stir well, cook for two or three minutes, remove from the fire and pour the pudding into the serving-dish. Beat the whites of the eggs light, add sugar, spread the meringue on top of the pudding and brown delicately in the oven. Serve cold.

Rice And Apple Pudding

8 apples

4 tablespoons butter

4 tablespoons sugar

1/2 cup rice

8 tablespoons marmalade

1/4 teaspoon salt

Cut the apples into small pieces and simmer in a saucepan with the fat and sugar and enough water to cover. Wash the rice and cook in boiling salted water until soft, then drain. Line the bottom and sides of a mold with the rice, fill the center with the apples, and spread the marmalade over them. Cover the mold with rice and bake in a slow oven (300°-350° F.) for fifteen minutes. Let stand until cold, then unmold and turn on to a platter. Serve with any desired sauce.

Apricots or other fruit may be substituted for the apples.

Pear Conde

1 cup rice

2 cups boiling water 1 teaspoon salt

1 cup milk

3 pears

1 quart raspberries or strawberries 1 cup sugar

Wash the rice and cook it in the boiling water until the water is absorbed, then add the salt and milk and continue cooking until the rice is soft. Put into small molds and chill. Turn out and serve on a platter surrounded by halves of pears. Fill the pear cavities with one-half the fresh raspberries or strawberries, crushed and sweetened. Pour the remainder of the crushed, sweetened berries over the rice and pears. A spoonful of whipped cream with each serving is a great addition to this dish.

New England Apricot Pudding

1/2 pound dried apricots Cinnamon toast 1/2 cup sugar

1 cup boiled frosting, using three egg-whites or 1 cup meringue

Soak the apricots over night. Stew until tender and add the sugar. Arrange squares of cinnamon toast in the bottom and around the sides of a pudding-dish. Pour in the boiling hot apricots, cover the dish so that no steam can escape and cool gradually. Chill and cover the top with boiled frosting garnished with bits of jelly or with meringue.