Date Pudding

One cup of milk; three cups Sperry Flour; one-third cup butter; one cup New Orleans molasses; one teaspoon of soda; one-half teaspoonful each of Folger's Golden Gate cloves, cinnamon and nutmeg; one teaspoonful of salt; one pound of dates. Other fruit can be added if desired. Serve with hard sauce.

Carrot Pudding

One cup raw grated carrots; one cup grated raw potatoes; one cup sugar; one-third cup butter; one cup Sperry Flour; one teaspoonful soda, stirred into raw potatoes; three-quarters cup raisins, same of currants; one-half cup nut meats, chopped; salt and spices to taste. Steam two and one-half hours. Serve with hard sauce.

Mrs. J. M. Jackson.

Graham Pudding

One cup molasses; one egg; one-half tea-spoonful soda; one cup raisins; one level tablespoonful butter; one cup sweet milk; one heaping teaspoonful Folger's Golden Gate Baking Powder; graham flour to make a batter the consistency of corn bread. Steam three hours.

Mrs. I. D. Hamilton.

Apple Pudding

Six tart apples, grated; two eggs; one table-spoonful melted butter; one pint of milk; one cup of sugar. Flavor with Folger's Golden Gate nutmeg or cinnamon. Bake half hour. Serve with sweet cream.

Mrs. D. Sadamore.

Date Pudding

One pound dates; half pound bread crumbs; one-half pound suet, chopped fine; one-half cup Sperry Flour; one-half teaspoonful of soda; two tablespoonfuls boiling water. Boil in covered mold three hours.

A. E. P.

Sago Cream

Soak one-half cup sago in a cup of water, one hour; put one and one-half pints of milk on to boil; add the soaked sago, and boil for ten minutes; add sugar and Folger's Golden Gate Flavoring Extract to taste; a teaspoonful of butter; the beaten yolks of two eggs. Remove from fire, and add the well-beaten white of one egg; when cool, pour into glass dish; beat the white of one egg with a little sugar, and put in spoonfuls on top of pudding.

A. E. P.

Steamed Cranberry Pudding

Cream one cup of butter, one cup sugar; add three eggs, well beaten; mix three teaspoonfuls Folger's Golden Gate Baking Powder with three and one-half cups Sperry Flour; add this alternately with one-half cup of milk; add two cups of cranberries which have been washed, dried and well floured with some of the flour already measured; turn into a buttered tin and plunge into boiling water and steam for two hours. Serve with cream or hard sauce.

Strawberry Pudding

One-third of a box of gelatine; one-third of a cupful of cold water; one-third of a cupful boiling water; one and one-third cupfuls of Folger's Golden Gate strawberry juice; one saltspoonful of salt; juice of one lemon; whites of two small eggs; six tablespoonfuls of whipped cream. Cover the gelatine with cold water; when softened add the boiling water, and stir until dissolved; add the strawberry juice, lemon juice and salt; set away to cool until it begins to thicken; whip the eggs until stiff; add two tablespoon-fuls of sugar, and beat together; when the gelatine is slightly thickened, beat with Dover egg-beater until light; add the whites of the eggs; and lastly, the whipped cream. Dip the mold in cold water and drain; fill with mixture and set away to harden. Do not use a tin mold. Pineapple, grape, lemon, orange, raspberry extracts, etc., may be used in place of strawberry. Cut in slices and serve with cake.

Mrs. Penson.