Baked Apple Pudding

Stir a tablespoonful of butter and 1/2 cup of sugar to a cream. Add the yolks of 4 eggs well beaten, the juice and grated rind of 1 lemon, and 1/2 dozen sound green apples peeled and grated. Then stir in the 4 beaten whites of the eggs. Season with cinnamon or nutmeg and bake. To be served cold with cream.

Apple Batter Pudding

-Three apples, pared and cored and cut in eighths, 2 eggs, 4 tablespoons of flour, 1 teaspoon yeast powder, 2 tablespoons sugar, 1 pint of milk. Make a batter of ingredients. Pour over the apples in a buttered pudding dish. Bake 20 minutes. To be eaten with hard sauce.

Escalloped Apples

Butter a pudding dish and put layer of peeled sliced apples in bottom. Sprinkle with sugar, bread crumbs, cinnamon and bits of butter. Repeat the layers until dish is full. Bake one hour, covering the dish. Eat hot, with or without sauce. - Mrs. H. G.

Boiled Bread Pudding

Soak dry bread or cake in sour milk over night. In the morning add 1 teaspoon soda, dissolved in hot water. Use less soda if pudding is small. Sweeten to taste. Salt. Add cinnamon, allspice and nutmeg. Add 1 cupful chopped raisins, 1 cupful currants, well floured. Put in cans and boil or steam about 3 hours. Serve with liquid and hard sauce. Same as plum pudding. - Mrs. J. S.

Cup Pudding

One cup sugar, 2 eggs, 1/2 cup milk, butter size of a walnut, 1 1/2 cups flour, 2 teaspoonfuls baking powder. Fill cups 1/2 full of raspberries. Sprinkle little sugar over the fruit and put a spoonful of batter in each cup. Steam 30 minutes. Serve with whipped cream. - Mrs. J. L. P.

Cherry Pudding

Three tablespoons sugar, 2/3 cup butter,, cream; 2/3 cup milk, 1 egg, 1 2/3 cups flour, 1 teaspoon cream tartar. 1/2 teaspoon soda, 1 cup stoned cherries (black). Steam in tin dish 1 hour. Serve hot, with lemon sauce or hard sauce.-Mrs. J. L. P.

Carrot Pudding

One cup raw carrots, 1 cup raw potatoes (a half teaspoonful of soda in potatoes), 1 cup currants, 1 cup raisins, 1 cup suet chopped, 1 cup sugar, 1 cup flour, citron and different spices. Chop all fine and steam 3 hours.

Hard Sauce

One-fourth pound butter, beaten to a cream, with 1 cup powdered sugar added gradually. Four tablespoonfuls boiling water, added gradually, and then beaten white of an egg. Flavor with vanilla.

Daly Pudding

Thicken 1 pint of milk with 1/2 cup flour. Let simmer 10 minutes. Add small cup sugar and a good Y2 cup butter. Stir while hot until well mixed. When half cold add the beaten yolks of 5 eggs. When cold add the whites of the eggs beaten stiff. Flavor with vanilla. Bake in a 2-quart dish placed in a pan of hot water in a quick oven for half an hour. Serve with hard sauce flavored like the pudding. This makes a large pudding and it is very fine. - Mrs. J. D.

Date Pudding

One-fourth cup butter, 1/2 cup molasses, 1/2 cup milk, 2 cups flour, 3 eggs, 1/2 teaspoon soda, 1/4 teaspoon salt, cloves, nutmeg and cinnamon; 1/2 pound dates, stoned and cut. First, cream butter, add molasses and soda and beat thoroughly; second, beat eggs, and add them to butter, etc.; then add flour, spices and salt (sifted together), alternately with milk. Beat well. Then add dates rolled in flour. Third, put in a buttered mould and steam 2 1/2 hours. Serve with hard sauce or brown sugar sauce.