Cherry Roly Poly

Into one pint of flour mix one-half teaspoon of salt and three level teaspoons of baking-powder; rub in one tablespoon of butter and mix with milk into a stiff dough. Toss out on a floured board, and roll or pat out half an inch thick and in rectangular shape; have ready some cherries stoned and well drained; lay them on the surface, pressing them slightly into the dough; dredge with flour and roll over into a loose roll; pinch the ends together and wrap in a cloth; lay it on a steamer and cook about one hour; make a sauce with the juice of the cherries and as much water, add sugar to taste, let the mixture boil, and thicken it with cornstarch; stir in one heaped tablespoon of butter and serve at once.

Fig Pudding. (Mrs. Morris.)

1 cup butter.

2 cups sugar.

3 eggs.

3 cups bread crumbs.

1 lb. figs, cut small. ½ cup milk. ½ tsp. nutmeg. 1 tsp. cinnamon.

Cream the butter and sugar, add eggs beaten slightly, then the bread crumbs, the figs cut in small pieces, the milk and spice. Turn into a buttered mould or pail, and steam three hours. Serve with a thin sauce, lemon, or fruit-syrup sauce.

Eddington Pudding

2½ qts. boiling milk. 1 cup corn meal. 1 cup water.

¼ tsp. salt.

½ tsp. ginger. ½ tsp. cinnamon. 1 cup molasses. 3 sweet apples.

Pour the boiling milk on the cornmeal, add the other ingredients in order, and the apples cut into eighths. Bake in a covered deep pudding dish four hours.

Coburg Pudding

Heat three cups of milk in a double boiler. Cook half a cup of well-washed rice in one cup of boiling water five minutes, or until the water is all absorbed. Turn it into the hot milk and cook until very tender. Stir in one teaspoonful of salt and one teaspoon-ful of butter.

Beat one egg very light, add two tablespoon/tils sugar, and stir this into the hot rice just as you take it from the fire. When well mixed, and the egg is scalded, turn into a dish for serving. Mix two tablespoonfuls of sugar and one teaspoonful of cinnamon, sprinkle this evenly over the top, dot with one heaping teaspoonful of butter in little bits. Do this just before you are ready for dinner, and by the time the pudding should be served, the sugar, spice, and butter will have formed a delicious sauce over the surface of the pudding.

Sponge Cake Pudding

Stale sponge cake, enough to fill a three-pint dish, when the cake is cut in slices; between each layer place dates that have been cut lengthwise to remove the stone, turn over this a custard made of one pint milk, yolks of two eggs, half cup sugar, one spoonful wine or flavoring.

Bake twenty minutes and cover with the whites beaten with one-half cup sugar and spread over the top and browned.

Dorchester Club Pudding

1 cup hot milk.

½ cup stale sponge cake crumbs.

2 eggs, yolks. ½ cup sugar.

½ lemon, rind and juice.

½ teasp. salt.

1 cup grated apple.

½ cup whipped cream.

2 eggs, whites. 2 tbsp. pd. sugar. ½ lemon, juice.

Soak the cake in the hot milk until soft. Beat yolks, add sugar, salt, grated rind and juice of half the lemon, and stir this into the milk. Whip the cream. Grate the apple quickly into the mixture, add the cream and turn into a buttered pudding dish, and bake about half an hour or until it puffs all over. When slightly cooled, cover with the meringue and brown in the oven.