Woodford Pudding

Beat yolks of three eggs well, add cup of sugar, one-half cup of flour, one cup of jam or preserves, one salt spoon of cinnamon and whites of three eggs, beaten stiff; one teaspoon soda dissolved in three teaspoons of sour milk, bake slowly in buttered pudding dish, from thirty to forty minutes. Serve with whipped cream. - Mrs. S. P. Ronalds.

Steamed Batter Pudding

One cup flour, one teaspoon Royal Baking Powder, one tablespoon sugar, a little salt sifted together. Use enough sweet milk to make stiff as for cake. Beat well. Drop in buttered pudding cups, with one tablespoon of cherries on top of each. Steam thirty minutes and serve with hot sauce. This makes five cups. - Mrs. J. B. Jolly.

Blackberry Pudding

Three-fourths cup butter, one cup sugar, creamed together. Add one cup of blackberry jam, three eggs, one and one-half cups flour, and three tablespoons of sweet milk, in which one level teaspoon of soda has been dissolved. Bake in a well buttered cake pan and serve with sauce.

Nut Pudding

One cup of butter, one cup of molasses, one cup buttermilk (sour milk will do), one cup raisins, one cup nuts, one teaspoon cinnamon, one of Royal Baking Powder, one-half teaspoon soda in flour, of which use enough to make a stiff batter. Steam three hours and serve with the following sauce: One cup sugar, three-fourths cup butter, one tablespoon vinegar, one tablespoon vanilla, one egg. Cream butter and sugar, add the egg, vanilla and vinegar and beat twenty minutes.-Mrs. Sam Helck.

Nut Pudding

Cream one-fourth cup of butter, one-half cup of sugar. Beat into this one-half cup chopped nuts. Beat yolks of two eggs light and add to the mixture. Then add one-half cup of milk. Sift two cups of flour, two teaspoons of Royal Baking Powder, beat thoroughly. Add the beaten whites lastly, steam half an hour in greased cup. Serve with chocolate sauce.

Sauce. - Cream one-fourth cup of butter, one-half cup of sugar, two tablespoons of cornstarch, add two squares of melted chocolate, one pint of boiling water. Flavor with a little cinnamon. Let boil for ten minutes, strain and serve. - Chloe Melrose.

Hingham Pudding

One-half cup brown sugar, two-thirds cup Orleans molasses, one piece butter size of egg, one cup sour milk, with one teaspoon soda dis-solved in it, one spoon Royal Baking Powder, three cups flour, one pinch salt, one cup raisins or dried currants. Steam two and one-half hours.

Bread Pudding

One and one-half cups white sugar, two of fine bread crumbs, five eggs, two tablespoons butter, two of rosewater or lemon flavoring, one quart rich milk and a cup of jelly or jam. Stir butter and sugar to a cream, beat the yolks very light, mix with butter and sugar, the bread crumbs with one-half teaspoon Royal Baking Powder, soaked in milk. Beat.

Stuffed Apples

Select as many apples as required, uniform size. With a slender knife take out the core. Prepare a filling of grated bread crumbs, a small lump of butter, sugar to taste, and a little cinnamon or nutmeg. Rub all well together, fill the hollow in the apples with it, set them in a hot oven and bake. - Dr. J. D. Merrill.