"The proof of the pudding is in the eating."

Angel Pudding

One cup granulated sugar, two eggs beaten light, two tablespoons flour, one teaspoon baking powder, one cup chopped dates, one cup English walnuts chopped, flavor with vanilla. Mix and bake in pudding dish for forty minutes. Serve with whipped cream. - Miss Ida Douglass, Indianapolis, Ind.

Banana Pudding

Make a soft custard of the yolks of three eggs, one pint milk, three tablespoons sugar, flavoring to taste. When cold pour this over alternate layers of lady fingers, and sliced bananas arranged in a dish, and place the well beaten whites, flavored and sweetened, on top. - Manistee Public School, Manistee, Mich.

Batter Pudding

One cup butter, one cup sugar, two eggs, one cup milk, two eggs, one cup milk, two heaping cups flour mixed into the batter, one teaspoon baking powder. Bake in moderate oven. Any sauce may be used with this pudding. - Mrs. W. Patterson, Williams, Ariz.

Black Pudding

One teacupful black molasses, one-fourth teacupful butter, one-half teacupful sour milk, two cupfuls flour, one-half tea-sponful soda, one-half teaspoonful cinnamon and cloves. Steam one hour, then set in oven five minutes. Sauce: One teacupful sugar, three-fourths teacupful butter beaten to a cream; add one egg, one tablespoonful vinegar, cooked in rice boiler. - Contributed, Williams, Ariz.

Blackberry Pudding

One and one-half cups flour, one-half cup molasses, one-half cup sour milk and one level teaspoon soda, one-half teaspoon salt, break in one egg, stir well, add two cups well floured blackberries, one tablespoon soft butter, mix again. Place in an ungreased covered mould or a tightly covered basin and steam two hours. Ten minutes before serving turn from the mould and put on tin and place in oven a moment to dry.

Sauce For Above

Place in sauce pan one-fourth cup soft butter, one cup pulverized sugar, beat thoroughly, add one cup sweet milk. Before serving hot add the well beaten whites of two eggs, season with vanilla or mashed fresh berries, garnish with blackberries on the stems and leaves, and tablespoon whipped cream placed alternately with the berries and leaves. Quantity for six persons. - Miss Harriet E. Teft, Williams, Ariz.

Buckeye Pudding

Two-thirds cupful molasses, one-half cupful warm water, one-half teaspoonful soda, dissolved; one and one-half cupfuls flour, yolks of two eggs, one cupful chopped raisins; steam two hours. Sauce: One cupful pulverized sugar, one-half cupful butter, whites of two eggs, one tablespoonful hot water. Cream butter and sugar, add hot water and then whites of two well beaten eggs and chopped walnuts. Serve just warm. - Mrs. Dermont, Williams, Ariz.

Cherry Pudding

Two cupfuls flour, one-half teaspoonful soda in one cupful sour milk, one-fourth cupful sugar, butter size of a walnut, pinch salt. Beat butter and sugar first, then break in one egg, add milk and flour alternately to keep smooth, then cupful cherries. Butter inside of individual cups, fill one-third full. steam one hour or more; serve hot. Use any butter sauce, juice of cherries added. - Miss Charlotte Wickstrom, Hartford, Conn.