Date Pudding

One and one-fourth pounds of dates chopped fine and stoned, 2 loaves of square bread; take soft, part and crumble it fine, 2 heaping cups suet chopped fine, 3 eggs, 1 cup of molasses, 1 cup of brown sugar, 2 1/2 cups of flour with 2 big heaping teaspoons Royal baking powder, 1 teaspoon cloves, 1 teaspoon cinnamon, teaspoon salt. Steam 4 hours. - Mrs. F. F.

Fig Pudding

One cup figs chopped fine, 1 cup bread crumbs, 1 cup sugar, 1 cup flour, 1 egg, 1 cup chopped apples, good slice butter, 2 tablespoons syrup, 2 teaspoons baking powder, 1/2teaspoon nutmeg, cinnamon, cloves. Steam 3 hours in greased tin. Serve with hard sauce or cream sauce. - Mrs. C. M. E.

Boiled Fruit Pudding

Beat 3 eggs until light. Add 1 pint of milk and 3 1/2 cups of flour, and beat until smooth; 1 tablespoon of melted butter, 1/2 teaspoon salt, 2 heaping teaspoons of baking powder sifted through the dry flour. Stir in any kind of fruit. Boil 3 hours. Do not let the water come up high enough to get in the pudding boiler. Serve with hard sauce. - Mrs, L. McM.

Graham Pudding

Two cups graham flour, 1/2 cup molasses, 1 cup sour milk, 1/2 teaspoon soda, 1 cupful chopped dates. Pour in buttered mould and steam between 2 and 3 hours.

Ginger Drops

One-half cup brown sugar, 1 cup molasses, 1/2 cup butter, 1 teaspoon each of cinnamon, ginger and cloves, 2 teaspoons soda in cup of boiling water, 2 1/2 cups flour. Add two well beaten eggs the last thing before baking. Bake in gem pans or as a ginger bread and serve hot with lemon foam sauce. - Mrs. F. J. M.

Indian Pudding

Two quarts milk, 6 tablespoons meal, 2 cups molasses, 1 cup cold water, 2 eggs. Ginger, cinnamon and salt to taste. Scald the milk (reserving 1 pint), add the meal wet in a little cold milk. Boil a minute or 2, then add molasses, the remainder of the cold milk, cup of cold water and eggs which have been beaten. Bake in moderate oven 3 hours. - Mrs. J.

Indian Pudding

Very nice. Five teaspoonfuls of tapioca soaked over night in water, 7 teaspoonfuls of cornmeal, 1 egg, 2/3 cup of molasses, 1 quart of milk, small piece of butter, salt to taste, 1 small cup raisins. Cook the cornmeal in a double boiler in 1 pint of the milk, then add the molasses, the egg well beaten, the salt and raisins. Pour the mixture into a pudding dish. Stir in the tapioca a piece of butter and lastly the cold milk. Bake

2 hours in a slow oven. Keep the dish covered. - S. T.

Mrs. Lincoln's Nut Pudding - Two cups graham flour, 1 cup chopped walnuts, 1 cup raisins, 1/2 teaspoon soda, 2 teaspoons yeast powder, 1 cup milk. 1/2 cup syrup. Steam 3 hours. - Mrs. J. H. B.

Pine Apple Pudding

- Two cups sugar (small), 4 tablespoons butter, 1 can pineapple, 6 eggs, 1 heaping cup bread crumbs. Mix butter, sugar, eggs. Add juice and crumbs. Place in buttered dish and bake 1/2 hour in hot oven. Serve with cream and powdered sugar. - Mrs. J. McC.