The secret of light steamed pudding is having the water constantly boiling during the entire period of steaming. The water should be two-thirds the depth of the mold. A kettle of boiling water should be kept to replenish the water as it boils down. If the water in which the pudding is cooked is not constantly boiling the pudding will be heavy. Grease the mold and cover well, and dredge generously with sugar. This makes the dark puddings glossy on the surface. The time allowed for steaming is approximately an hour for each cupful of flour or bread crumbs used. The pudding may be tested by removing the cover after it has cooked about the required time. If it springs back when pressed in the center the pudding is cooked; if not replace cover and steam longer. Steamed or baked puddings made of a batter provide a substantial dessert.

Plum Pudding

1 cup soft bread crumbs. 1 cup finely chopped suet. 1/2 cup brown sugar. 1 cup seeded raisins. 1 cup seedless raisins. 1/2 cup chopped walnuts. 1/2 cup sliced citron.

1/2 cup flour.

1/2 teaspoon each nutmeg and cinnamon. 1/4 teaspoon cloves. 1/2 teaspoon salt. 2 eggs, beaten well. 1/2 cup milk.

Mix bread crumbs, suet, sugar, fruits and nuts; sift flour, spices and salt. Combine mixtures, add eggs and milk. Butter a covered mold well and dredge with sugar. Have a kettle half-full of boiling water; place a rack or plate on the bottom and set the tightly covered mold on the rack and cover kettle. Keep water constantly boiling until pudding is cooked, about 2 hours. Serve with a hard or foamy sauce.

Steamed Carrot Pudding

1 cup grated raw carrots.

1 cup grated raw potatoes.

1 cup brown sugar.

1 1/2 cup flour.

1 cup seeded raisins.

1 cup nuts.

1/2 cup butter or substitute.

1 teaspoon salt. 1 teaspoon cinnamon. 1/2 teaspoon cloves. 1/2 teaspoon nutmeg. 1 teaspoon soda mixed with the potato.

Mix and sift the dry ingredients; then mix with other ingredients in order given. Steam for 3 hours. Serve with a hot pudding sauce.

Cottage Pudding l egg.

1/2 cup sugar.

1 cup flour.

1 teaspoon baking powder.

1/4 cup milk or water. 1 teaspoon vanilla. 3 tablespoons melted shortening.

Beat egg, gradually add sugar; sift flour and baking powder and add alternately with liquid, beating until smooth. Add vanilla and melted shortening. Pour in a greased pan and bake about 15 minutes. Serve with a liquid or fruit pudding sauce.

Fruit Cobbler

Mix the batter as for cottage pudding; use any canned or quickly cooked fresh fruit to line a pudding dish, pour the batter over the fruit, and bake in a moderate oven. Serve with any pudding sauce or the heated fruit juice. Be sure to drain canned fruit of all the juice before pouring the batter over the fruit. Serve with a liquid sauce.

Steamed Pudding l egg.

1/3 cup sugar.

1 cup flour.

1 teaspoon baking powder.

1/3 cup milk or water. 2 tablespoons melted shortening. 1 teaspoon vanilla.

Sift dry ingredients; beat egg, add milk and combine ingredients. Beat to a smooth batter, add melted shortening and vanilla. Pour in a buttered mold, cover closely and set mold on a rack or plate in a kettle of boiling water. Cover and steam about 1 1/2 hours. Serve with any desired liquid sauce.

The pudding may be boiled in a cloth. Grease cloth on the inside. Put in the batter, tie firmly allowing plenty of room for pudding to swell. Dredge on the outside with flour and drop in rapidly boiling water. Keep water boiling constantly and add more boiling water if needed.

Steamed Fruit Pudding

Add 3/4 cup of fruit to the steamed pudding recipe. Blackberries, huckleberries, loganberries, cranberries, sliced peaches or apricots, pitted prunes, raisins or chopped figs offer a variety.

Steamed Chocolate Pudding

Add 1/3 cup of ground chocolate, or 2 squares of unsweetened chocolate, 1/2 teaspoon of cinnamon, and 2 tablespoons of chopped walnuts to the steamed pudding recipe.

Plain Suet Pudding

1/2 cup finely chopped suet. 1/4 cup molasses. 1/4 cup brown sugar. 1 1/2 cups flour. 1/2 teaspoon soda.

1/2 teaspoon baking powder. 1/2 teaspoon each of cinnamon and nutmeg. 1/4 teaspoon cloves and ginger.

Sift all dry ingredients, add chopped suet, molasses and milk. Mix well and pour into well greased covered moid.

Steam about 1 1/2 hours. Serve with a foamy sauce. For a fruit pudding add 1 cupful of seedless raisins.

Indian Pudding

2 cups milk. 1/2 cup corn meal. 1/3 cup brown sugar. 2 tablespoons molasses.

1/2 teaspoon ginger. 1/4 teaspoon salt. 1 tablespoon butter, l egg.

Scald milk, add the molasses and butter. Mix dry ingredients and combine mixtures. Add beaten egg and pour into a greased baking dish and cook about 1 hour in a moderate oven.

Puffs l egg.

1/2 cup sugar

1 cup flour.

2 teaspoons baking powder.

1/4 cup milk or water.

1 teaspoon vanilla.

2 tablespoons melted shortening.

Sift dry ingredients; beat egg, add milk, combine mixtures and beat until smooth. Add flavoring and shortening. Pour into buttered custard cups and bake in a moderate oven. Serve with an orange or pineapple sauce. One-half cup of raisins or chopped nuts may be added and spices can replace the vanilla.