Graham Pudding (Steamed 4 Hours)

One cup sugar, 1-3 cup butter, 3 eggs, 1 cup milk, 1-2 cup molasses, 1-2 teaspoon salt, 1 1-2 cups Graham flour. Sift the flour to make it light, but return the bran, dissolve soda in milk, add salt and molasses, pour mixture upon the flour, adding eggs and butter and then one cup raisins.

Serve with the following cream sauce: Whites of 2 eggs beaten very stiff, add 1 cup powdered sugar, flavor and beat thoroughly, and at the last minute add 1-2 cup boiling milk.

Mrs. L. H. Campbell.

Suet Pudding

One cup suet chopped fine, I cup molasses, 1 cup sour milk, 1 cup raisins, 1 teaspoon soda, 1 teaspoon allspice, 1-2 tea-spoon cloves, little nutmeg, little salt, flour enough to make a stiff batter. Eva McKinnon.

Cottage Pudding

One cup bread crumbs, 1 cup sour milk, 1 cup sugar, 1 cup currants. 1 cup suet, 1 teaspoon soda, pinch of salt and flour to make a batter. Bake 1 hour. Sauce: Boil together 1 cup sugar and 1 cup water, thicken with a little flour or corn starch dissolved in water, flavor with vanilla. Mrs. H. B. Switzer.

Snow Pudding

One pint boiling water, 1 tablespoon corn starch, 1 tablespoon sugar, little salt. When boiling hot, add the stiffly beaten whites of 2 eggs and cool in a mould. Sauce: 1-2 pint milk, yolks of 2 eggs, 1-2 cup sugar, 1 teaspoon corn starch, cook until thick and flavor to taste.

Mrs. D. D. Clark, Portland.

Marshmallow Pudding

Dissolve 1 cup of gelatine in a cup of warm water and when cool add 1 cup sugar, the unbeaten whites of 2 eggs, pink coloring and flavoring and whip for 15 minutes. Serve in a glass dish, sprinkle with cocoanut. This is a very dainty dessert. Mrs. Ethel Langford.

Lemon Pudding

Beat the yolks of 6 eggs, add 2 scant oz. corn starch, beat until smooth, then add the juice and grated rind of 2 lemons, and a very little water to thin it. Put the balance of the water (a qt. should be used altogether) in a double boiler with 3-4 of a lb. of sugar and 1 oz. gelatine. When boiling hot stir in the corn starch mixture, cook thoroughly and when cold stir in the stiffly beaten whites of the eggs. Set away in a cool place for 3 or 4 hours. Mrs. Odenbaugh.

Main 165

Bring to a boil the juice of 4 oranges that have been mixed with 1 tablespoon corn starch made smooth in cold water, yolks of 3 eggs and 1-2 cup sugar. Pour this boiling custard over the stiffly beaten whites of 3 eggs. Beat well and serve cold.

Banana Pudding

Soak 1 cup tapioca or sago for 2 hours in cold water, add 1 qt. of milk, and cook in a double boiler until clear. Beat together yolks of 4 eggs and 3 tablespoons sugar, a ltitle salt, butter size of an egg and stir it into the boiling sago. Cook about 5 minutes, and turn a layer about 1-2 inch thick into the bottom of the pan, slice banana thinly over the custard and continue these layers until the custard is used up. Beat the whites of the eggs very light, sweeten slightly, spread on top and return to the oven for a few moments. Serve very cold. Fresh peaches or oranges are very nice used in the same way.

Miss May Burton.