Cottage Pudding

Two tablespoons of butter, one-half cup of sugar, two eggs, one cup of milk, and two teaspoons baking powder sifted in two and one-half cups of flour. Mix butter and sugar, add eggs, then milk and flour. Bake in cooker oven. Sauce: Butter size of an egg, one and one-half cups of sugar, yolk of one egg, then add one cup of boiling water. Beat the white of an egg and stir in while hot. Flavor by grating the rind and taking the juice of one lemon.

Currant Cups

A scant half cup of butter creamed with two tablespoons of sugar, one cup fine bread crumbs, one tablespoon of flour stirred into one-half cup of currants, a little grated lemon and nutmeg. Add three eggs salted and well beaten. Steam in individual cups buttered and floured. Fifteen minutes on the stove and half an hour in the cooker. Sauce: For a sauce make balls of one-third cup of butter and one cup of pulverized sugar, flavored with vanilla and lemon extract. Coat the balls with desiccated cocoanut.

Date Pudding

One cup dates cut into small pieces, one cup finely crumbed Johnny-cake, two tablespoons melted butter, two eggs, one cup milk, half cup sugar, salt, and vanilla. Soak the crumbs in the milk ten minutes and add the salt, sugar, and seasoning, lastly the eggs beaten hard. Dredge the dates in a heaping tablespoon of flour and stir them in. Turn into a well-greased mold. Steam on the stove ten minutes and in a cooker two hours.

Western Date Pudding

One pound of dates cut fine, one cup of English walnut meats chopped fine, two eggs, two tablespoons of flour, one teaspoon of baking powder and one-half cup of sugar. Beat the eggs separately and add the whites last. Stir all ingredients together and place in a mold on the wire rack in the cooker kettle. Let the boiling water come to the top of the wire rack. Boil ten minutes and place in cooker for one hour. Slice when cold and serve with whipped cream.

Estelle Pudding

Cream together one tablespoonful of butter and two of sugar. Add two well beaten eggs, one-half cup of milk, and a pinch of salt. Sift into this two cups of flour, scant measure, with one rounded teaspoonful of baking powder. Beat thoroughly and stir in one-half cup of chopped raisins.

Pour the mixture into an uncovered pudding dish. Place the dish in the steamer rack in the boiler and cover the boiler closely. Steam over the fire twenty minutes and in the cooker one hour and a qaurter. Care should be taken to move the boiler from the stove to the cooker very gently. Sauce.

One-third cup of butter and three-fourths cup of sugar creamed together. Add one egg well beaten. Beat all together until creamy. Just before sending to the table add one large cup of boiling water thickened with one teaspoonful of cornstarch. The water should be fully boiling and added gradually, beating until foamy. Flavor with vanilla.

Fig Pudding

One pint of bread crumbs soaked in one pint of cold milk, one-half cup of suet, and a pinch of soda, three eggs, eight small figs chopped fine and dried in a warm place. Pour into a mold and set above boiling water. Boil ten minutes and place in a cooker three hours. Serve with hard sauce.