Chestnut Soufflé

1/4 cup sugar

2 tablespoons flour

1 cup chestnut purée 1/2 cup milk

Whites 3 eggs

Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Souffle; serve with Cream Sauce.

Chocolate Rice Meringue

2 cups milk

1/4 cup rice

1/3 teaspoon salt

1 tablespoon butter

1/3 cup sugar

1 square melted chocolate 1/2 teaspoon vanilla 1/2 cup seeded raisins Whites two eggs 1/2 cup heavy cream

Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes. Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven.

Steamed Apple Pudding

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons butter

3/4 cup milk

4 apples cut in eighths

Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing with a knife; toss on.

floured board, pat and roll out, place apples on middle of dough, and sprinkle with one tablespoon sugar mixed with one-fourth teaspoon each of salt and nutmeg; bring dough around apples and carefully lift into buttered mould or five-pound lard pail; or apples may be sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be sprinkled with sugar and cooked until soft in granite kettle placed on top of range, covered with dough, rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes. When turned on dish for serving, apples will be on top.

Steamed Blaeberry Pudding

Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one cup each of milk, and blueberries rolled in flour; turn into buttered mould and steam one and one-half hours. Serve with Creamy Sauce.

Steamed Cranberry Pudding

1/2 cup butter 1 cup sugar 3 eggs

3 1/2 cups flour

1 1/4 tablespoons baking powder

1/2 cup milk

1 1/2 cups cranberries

Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.

Ginger Pudding

1/3 cup butter 1/2 cup sugar

2 1/4 cups flour

3 1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ginger 1 cup milk

Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Turn into buttered mould, coyer, and steam two hours; sarre with Vanilla Sauce.