"We'll crown the plum pudding with bunches of bay, And roast all the chestnuts that come in our way."

Apple Pudding

Separate and beat two salted eggs. Add two large tablespoons of sugar to the yolks, and mix with one-half pint of milk and one teaspoon of melted butter. Sift in one cup of flour and one heaping teaspoon of baking powder. Add the beaten whites and a small spoon of cinnamon. Add more flour, if necessary, to make a smooth batter. Pour in one pint of chopped apples, mix, and turn into a buttered mold. Cover. Place in hot water in a cooker kettle. Boil thirty minutes and place in the cooker two hours. Serve hot with cream.

Apple And Brown Bread Pudding

Two cups of chopped apple and two cups of brown bread crumbs, either Boston brown bread or graham. Mix with the crumbs one-half cup of finely chopped suet. Add the apples, one-half a cup of sugar, and one-half cup of flour in which are mingled one cup of prepared raisins. Beat two eggs light and add a cup of milk and one-third teaspoonful of salt. Stir this into the other ingredients. Pour into a covered pudding dish. Place in the large cooker kettle on a steamer rack and pour boiling water into the kettle until it reaches within two inches of the top of the dish. Steam over the fire thirty minutes and in the cooker four hours. Serve with hard sauce.

Cold Apple Pudding

One cup of hominy soaked all night. Use cold water to keep the kernels separate. In the morning heat, adding sugar to taste. Place in cooker three hours. Take out of cooker. Add three apples, pared and quartered, and sugar as desired. Reheat and boil three minutes. Place in the cooker two hours. To be eaten cold.

Jellied Apple Tapioca

One cup of tapioca soaked over night in six cups of water. Next morning add about six tart apples, or more if the apples are small, chopped fine. Add one and one-half cups of sugar. Bake slowly in insulated oven four hours or more. To be eaten either warm or cold with cream.

Bread Pudding

Four tablespoons of grated bread crumbs, soaked in part of one pint of milk thirty minutes. Into this put the yolks of two eggs, beaten light, into which has been mixed two heaping tablespoons of sugar. Stir the rest of the milk into this and add a piece of butter the size of a walnut and part of the grated rind of a lemon. Mix and turn into a buttered pudding dish. Place in cooker kettle over hot water and cook ten minutes, then place in cooker for three hours. When about time to serve beat the whites of eggs and some sugar for a meringue and brown, using lemon juice to flavor it.

"Brown Betty."

One cup and a half of fine bread crumbs; two cups of tart apples, peeled, cored, and minced; half teaspoonful each of cinnamon and mace; three eggs salted and well beaten. Beat all together. Turn into a buttered mold. Steam over the fire ten minutes and in a cooker three hours. Serve with liquid sauce or whipped cream.