One and 1/2 cups flour, 1 heaping cup cooked prunes chopped, 1/2 cup molasses, 1/2 cup sour or sweet milk, 1/4 cup butter, 1 egg, 1 teaspoon soda, pinch of salt, 1/2 teaspoon cinnamon, cloves, a little nutmeg. Steam 2 1/2 hours. Serve with hard sauce.

Prune Pudding

One cup prunes, soaked over night and sliced fine, 1 cup graham flour, 1 cup sweet milk, 2-3 cup molasses, 2 eggs well beaten, 1 heaping teaspoon soda, pinch of salt, 1/2 teaspoon each of cloves, cinnamon and nutmeg. Pour into buttered mold and steam 2 hours.

Sauce

Butter size of an egg, 1 cup sugar, juice and a little of the grated rind of 1 lemon, 1 egg well beaten, 6 tablespoons boiling water, added one at a time, until well mixed.

Raisin Puffs

Cream 1 tablespoon of sugar and 1 of butter. Add 1 egg, 1/2 cup milk, 1 cup flour (in which sift

1 1/2 teaspoons baking powder), and 1/2 cup raisins, seeded and chopped fine. Pour this into 4 well-greased cups. Steam 1/2 hour.

Prune Pudding

Chop fine 1 coffee cup cooked prunes. Add the beaten whites of 4 eggs, and a little sugar if desired. Bake 20 minutes. Serve with whipped cream.