"If you could make a pudding wi' thinking o' the batter, it 'ud be easy getting dinner." - George Eliot.

A pudding should be mixed as one would mix the cake, butter and sugar and creamed first, then the eggs beaten light, and added, then the other ingredients, with the fruit floured and added last. Stir just enough after the fruit has been added to mix it with the batter. Puddings with much fruit should have more flour in order to hold up the weight of the fruit.

Puddings, as a rule, are much lighter steamed than boiled. It is not necessary to have a mould; melt the rims from fruit cans the desired size, grease them well, fill a little over half full of batter, stand them in a steamer over boiling water, lay a thick cloth over the top of the steamer, put on the cover,, and set a weight upon it. Do not remove the cover or jar the kettle. The cloth absorbs the moisture and if not used the steam condenses on the inside of the cover and makes the pudding soggy. Use the same cans and rule for steaming brown bread. In boarding houses and in families where a few are served at a time,the small cans will be found very convenient. Miss May Burton.

Black Pudding (Steamed 4 Hours)

Half cup shortening, 1 cup each molasses, brown sugar, sweet milk, 3 well beaten eggs, flour to make a stiff batter, sifted with 3 teaspoons baking powder. 1 teaspoon each allspice, cinnamon and cloves, 1 cup floured raisins.

Mrs. J. A. Clark.

Raisin Pudding (Steamed Or Boiled)

Half cup sugar, 2 cups flour, 2 teaspoons baking powder, 1 egg, 1 cup milk, 1 cup raisins seeded and chopped, serve with cream or sauce. This is excellent if chopped apples are used instead of raisins. . Mrs.Logan.

Huckleberry Pudding (Steamed 1 1-2 Hrs.)

Two tablespoons butter, 1-2 cup sugar, 2 eggs, 1 cup sweet milk, 1 pint flour, sifted with 2 heaped teaspoons baking powder, and 1 pint of huckleberries.

Mrs. Buchanan.

Plum Pudding (Steamed 3 1-2 Hours.)

One cup raisins. 1 cup prunes, 1 cup currants, 1-2 lemon peel cut fine, 3 eggs, 1 cup bread crumbs, 2 cups flour, 1 1-2 cups suet, 1 cup sugar, 2 teaspoons baking powder and milk enough to wet the dough. Mrs. J. H. Johnson.

Suet Pudding (Steamed 3 Hours)

One egg, 1-2 cup molasses, 2-3 cup sour milk, 1 cup chopped suet. 1-2 teaspoon each cinnamon, allspice and cloves, 1 rather scant teaspoon soda, flour to make a stiff batter, 1 cup raisins and 1-2 cup currants.

Miss A. Bonnickson.

Christmas Pudding (Steamed 4 Hours And Baked 1 Hour)

To fill a quart pudding mould that has a funnel 2-3 full, and thus allow for the rising, use the following: 1-2 teaspoon each cinnamon, allspice, cloves and nutmeg all mixed dry; 2 1-2 cups seeded raisins, 1 1-2 cups flour, 3-4 cup molasses, 6 eggs and 1 3-4 cups or a little more milk. Butter the mould and butter slightly stale slices of bakers bread, the lighter and fluffier the better and put the pudding together in layers, sprinkling each with spice, sugar and molasses, scattering the raisins. Beat the eggs with the milk and pour in last. Do not put much molasses on the first layer, as it settles. A brown and white mottled appearance is what is desired. Serve with any rich sauce. This is a delicious pudding.

Helen Card well.