Suet Pudding

One cup suet. 1 cup molasses. 1 cup raisins, 1 cup currants, 1 teaspoonful soda, 1 teaspoonful cloves, 1 of nutmeg, pinch of salt, 1 cup sour milk. 1 egg. Stir thick as cake batter. Steam 3 hours. - Mrs. C. H. Lee.

Marshmallow Pudding

Soak 1 tablespoon gelatine in ½ cup cold water 2 minutes, add ½ cup boiling water. To the stiffly beaten whites of 4 eggs add 1 cup sugar. Pour the gelatine into this and beat until stiff. Color pink and flavor with vanilla. Or, flavor with 1 cup mashed and sweetened berries added while beating. This is also a good substitute for brick ice cream. Divide into 2 or 3 portions; use 1 white, add 1 tablespoon chocolate to 1 layer, and 1 layer may be colored, or add fruit or nuts. Mold in ice cream mold or deep square bread pan. Serve with whipped cream. Best made over night.

- Mrs. J. H. Anderson.

Sponge Pudding

Boil 1 pint of milk in double boiler, mix ¼ cup sugar and ½ cup flour, wetting with a little cold water. Stir until smooth. Pour sugar and flour into boiling milk; stir until it thickens and is smooth. Add ¼ cup butter. Stir into the well beaten yolks of 5 eggs. Add whites well beaten. Bake 30 minutes and serve with cream sauce. - R. H.

Raisin Puffs

One tablespoon butter, 1 tablespoon sugar, 1 egg, ½ cup milk, 1 cup sifted flour, 1 teaspoon baking powder, ½ cup seeded raisins, spices if desired. Mix in order given. Put in buttered cups and steam 1 hour. Serve with cream or sweet sauce. - Mrs. A. M. Brown.

Plum Pudding

One pound raisins, 1 pound currants, 1 pound beef suet, 4 tablespoons flour, 2 ounces of citron, 1 ounce candied orange and lemon peel, juice of 1 orange and lemon, 4 ounces of almonds, 1 nutmeg, 1 pound sugar, 1 teaspoon salt, 1 pound of bread crumbs, 8 eggs, enough milk to moisten. Steam 10 hours. - Mrs. Geo. Martens.

Fruit Pudding

One can pineapple, 3 oranges chopped fine, 3 bananas, sliced, juice of 1 lemon, ½ box gelatine. Pour on the gelatine 2½ cups boiling water. Stir until dissolved. Add 1 cup cold water and 2 cups sugar. Sprinkle a little sugar over fruit and when the gelatine is well chilled add fruit and mix well. Serve with whipped cream. - Mrs. I. D. Roach.

Suet Pudding

One cup molasses or brown sugar, 1 cup chopped suet, 1 cup of raisins, ½ cup currants, 1 cup sweet milk, 2½ cups of flour, ½ teaspoon of soda, and spices to taste. Steam 2 hours.

- Mrs. A. M. Brown.

Macaroon Pudding

Four eggs, 1½ pints milk, ¼ cup sugar, pinch of salt, flavoring, 12 macaroons, Make custard of milk, eggs and sugar, leaving out 3 whites for meringue. Add flavoring and put in pudding dish into which the macaroons have been broken. Bake in oven until the custard sets. Cover to prevent macaroons from burning. Remove from oven and spread over with quince jelly. Now put on meringue, heaping it up unevenly. After it has browned, drop bits of quince jelly over the top. Serves 6 people. - Mrs. Arthur M. Brown.