Harvard Pudding

1/3 cup butter 1/2 cup sugar 2 1/2 cups flour

3 1/2 teaspoons baking powder 1/4 teaspoon salt

1 cup milk

Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce.

Apple Sauce. Pick over and wash dried apples, soak over night in cold water to cover; cook until soft; sweeten, and flavor with lemon iuice.

Steamed Chocolate Pudding

3 tablespoons butter

2/3 cup sugar l egg

1 cup milk

2 1/4 cups flour

4 1/2 teaspoons baking powder

2 1/2 squares unsweetened chocolate

1/4 teaspoon salt

Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate, melted. Turn into a buttered mould. Cover, and steam two hours. Serve with

Cream Sauce

1/4 cup butter

1 cup powdered sugar

1/2 teaspoon vanilla 1/4 cup heavy cream

Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff.

Swiss Pudding

1/2 cup butter 7/8 cup flour 2 cups milk

Grated rind one lemon

5 eggs

1/3 cup powdered sugar

Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.

Snowballs

1/2 cup butter 1 cup sugar 1/2 cup milk

21/4 cups flour

3 1/2 teaspoons baking powder

Whites 4 eggs

Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty-five minutes in buttered cups; serve with preserved fruit, quince marmalade, or strawberry sauce.

Graham Pudding

1/4 cup butter 1/2 cup molasses 1/2 cup milk

1 1/2 cups Graham flour 1/2 teaspoon soda 1 teaspoon salt 1 cup raisins, seeded and cut in pieces

Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.

St. James Pudding

3 tablespoons butter 1/2 cup molasses 1/2 cup milk 1 7/8 cups flour 1/2 teaspoon soda

Salt Clove Allspice Nutmesr

1/4 teaspoon each

1/2 lb. dates, stoned and cut in pieces

Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.