Delicious Nut Pudding

One cup of molasses, one cup chopped suet, one cup sweet milk, one cup seedless raisins, three cups flour, one pound of walnuts, one-half pound chopped figs, one grated nutmeg, one teaspoon cinnamon, one teaspoon soda. Mix and steam three hours. - Mrs. W. Patterson, Williams, Ariz.

Orange Pudding

Peel and slice four oranges, sprinkle with sugar and set aside for one-half hour. Make a custard of the yolks of two eggs, one tablespoon cornstarch and one pint milk. Pour this over the oranges. Whip the whites of the eggs and put on top and brown. Set on ice until served. - Miss Watson, Bay City, Mich.

Pineapple Pudding

Soak one-half box of gelatine in one pint water for one hour, add one pint boiling water and one pint sugar. Place over the fire, and when it comes to a boil remove from the fire and add one can of grated pineapple and the juice of one lemon. Set on ice to form and when cold serve with cream. - Mrs. J. D. Munson, Manistee, Mich.

Orange Rolly Polly

Make a very light biscuit dough, roll thin, spread with butter, cover with sugar and sliced oranges, roll up and bake in a rather slow oven. Serve with sauce made of: One tablespoon-ful of flour, one tablespoon of butter, and enough boiling water to make creamy. When cool add white of one egg beaten stiff, and a teaspoonful of vanilla. - Mrs. Lloyd, Sedro Wooley, Wash.

Potato Pudding

Twelve small potatoes, twelve eggs. Grate potatoes after boiling them, yolk of eggs mixed with potatoes and salt. Whites beat to foam, mix after. Bake in quick oven. Sauce to taste. - Mrs. Patrick Johnston, Williams, Ariz. *

Prune Pudding

Prune pudding is another eggless cold dessert. Pick over and wash one-half pound of prunes, add two cupfuls of cold water, cover and let stand two hours; then cook in water until soft. Remove stones from prunes, crack and add meat from stones to prunes. Then add one cupful of sugar, one-inch piece of stick cinnamon and enough boiling water to that in which the prunes were cooked to make one and one-third cupfuls. Bring to the boiling-point and let boil ten minutes. Dilute one-third of a cupful of corn starch with cold water until mixture will pour easily. Add gradually, while stirring constantly, to prune mixture and let simmer five minutes. Remove stick cinnamon, turn into a pudding-dish and chill. Serve with sugar and cream.

Cherry Tapioca Pudding

Drain a pint can cherries, soak a cup pearl tapioca in two cups cold water till the water is absorbed, simmer them with the juice of the cherries for one-half hour, add the cherries, turn into a mould and set away. When cold serve with a sauce made of one cup cream whipped stiff, mixed with the stiff white of one egg, one-half cup powdered sugar and flavor to taste. - J. W. Baylis, Williams, Ariz.

A Good Plum Pudding

One egg, one-half pint of milk, two teaspoonfuls of sugar, slice of bread, one-eighth teaspoonful of salt, seeded raisins, flavoring. Make a custard of the egg, the milk - allowing a good measure of the milk - the sugar, salt, and flavoring to suit. Pour into a small baking-dish, drop in a few seeded raisins and place on top of the custard a small, thin slice of bread, well buttered and thickly dotted with raisins. The bread should be first dipped in the custard to moisten it. Bake the pudding in a slow oven until the custard becomes firm and smooth - say about half an hour. The pudding is to be eaten cold.

White Cornstarch Pudding

One pint milk, two tablespoons sugar, two tablespoons cornstarch, salt, boil till it thickens and is well cooked: remove from the stove and stir in the well beaten whites of two eggs, flavor with vanilla and mould. To be eaten with a custard sauce made with a pint of milk, three-fourths cup sugar and yolks of two eggs. - Miss Vienna Ogborne, New Castle, Ind.