Date Pudding

4 cups water.

1 cup graham flour.

1 cup sugar 1 pound dates.

1 cup nuts.

Boil the sugar and water together for five minutes; add graham flour slowly, stirring constantly; add dates, ground or chopped, and boil for fifteen minutes. Remove from fire and add nuts. Serve cold with whipped cream or ice cream. Serves fourteen.

Faye Thornton Havens, Bloomington, Ill. Illinois Wesleyan University.

Princess Pudding

Yolks of 3 eggs.

Grated rind 1/2 lemon.

3/4 tablespoons granulated.

1/3 cup sugar.

2 tablespoons lemon juice.

Whites of 3 eggs gelatine dissolved in 3 tablespoons or boiling water. Beat egg yolks until thick and add sugar gradually; then add rind of lemon, lemon juice and dissolved gelatine. As soon as mixture begins to thicken, fold in stiffly beaten egg whites. Serve with whipped cream. This recipe will serve six people.

Thorborg Swenson, Rockford, Ill. University of Wisconsin.

Steamed Pudding

2 tablespoons sugar.

2 teaspoons melted butter.

1 egg.

1/2 cup dark molasses.

1 teaspoon soda dissolved in a little hot water.

1 1/2 cups flour, measured after sifting.

Mix together and add very slowly 1/2 cup boiling water. Steam 3/4 of an hour.

This pudding is good after being steamed a second time.

Sauce

1 cup powdered sugar.

Yolks of 2 eggs.

1 cup cream.

Beat eggs and sugar together. Whip cream and add a little at a rime to mixture. Flavor. Serves ten people.

Helen E. Heggie, Evanston, Ill. Northwestern University.

Parsons Pudding

Combine in the following order:

1/2 cup melted butter 1 cup cold water 1 cud molasses.

1 cup raisins.

1 teaspoon soda dissolved in 1/4 cup cold water.

3 cuds flour.

Steam in funnel pudding mold for three hours. Serve with sauce.

Sauce

Cream thoroughly 2/3 cup butter.

1 1/2 cup sugar.

1 teaspoon boiling water.

Add yolks of three eggs. Then add slowly, creaming all the time, the stiffly beaten egg whites. Flavor with vanilla.

Helen Gelhar, Glencoe, Ill.

Northwestern University.

Orange Pudding

1 cup bread crumbs and juice and rind of 1/2 orange.

Yolks of 2 eggs and whites of 4 1/3 cup sugar.

Cover the bread crumbs with milk. Add orange juice and rind, and beaten yolks of two eggs.

Beat whites stiff, add the sugar, beat and add to the mixture. Bake in buttered molds in a pan of hot water.

Sauce

1/3 cup butter.

1 cup sugar.

Yolks of the 2 remaining eggs.

Grated rind of 1/2 orange (and a little of the juice) 1/3 cup scalded milk.

Marion Brown Corneliussen, University of Illinois.

Maple Rice Pudding

1/4 cup rice 2 cups milk.

1 1/2 tablespoons cornstarch 3/4 cup maple syrup.

Boil rice till tender, Scald milk in double boiler, Stir the cornstarch smooth in one-half cup of the maple syrup and stir into the hot milk. When mixture thickens, cover and let cook fifteen minutes. Add the rice, which has been cooked till grains are dry and distinct and beat in the yolks of eggs beaten light. Beat whites of eggs till dry and gradually add remainder of maple syrup and spread over pudding. Bake in moderate oven about ten or fifteen minutes.

Mabel Mason Carleton, Cambridge, Mass. Northwestern University.