Fig Pudding

One and one-half cups chopped figs, two cups stale bread crumbs, one cup sugar, one cup chopped suet, one cup Graham flour, two eggs, one teaspoon soda, dissolved in enough buttermilk or sour milk to moisten (about one cup), one cup pecan nuts. Steam three hours.-Mrs. L. Ronalds.

Lemon Pudding

One pint milk, one cup grated bread crumbs, one cup sugar, yolks of three eggs, one tablespoon butter, grated rind of one lemon. Bake half hour. When done, add layer of jelly, then the beaten whites of the three eggs, with one cup of sugar and juice of lemon. Brown.-Mrs. U. S. Staley.

Queen Of Puddings

One pint bread crumbs, one quart milk, one cup of sugar, yolks of four eggs, one tablespoon of butter, one teaspoon lemon extract. Bake. Spread with a layer of fruit jelly. Whip the whites of the eggs to a froth with one-fourth cup of sugar and the juice of one lemon and spread on the jelly. Return to oven to brown. - Daisy Nash.

Marshmallow Pudding

Take two dozen marshmallows and put them in the bottom of a baking dish. Pour over them a rich cocoa, made as for breakfast, except for a thickening of cornstarch; bake in the oven one-half hour, then add a meringue and brown, serve cold. The cooking melts the marshmallows which gives the cocoa pudding a most delicate taste.-Mrs. Charles Melrose.

Cottage Pudding With Cocoa Sauce

Cream one-fourth cup butter, one-half cup sugar and yolk of one egg; when light add one-half cup milk, one cup sifted flour, rounded teaspoon of Royal Baking Powder, one-eighth teaspoon salt. Beat white of egg to stiff froth. Bake in muffin tins.

Cocoa Sauce. - Three tablespoons melted butter, two tablespoons flour, four teaspoons cocoa, one cup boiling water, four tablespoons sugar, one teaspoon vanilla. Mix flour and cocoa. Stir in butter, add water gradually. Before serving, add sugar and vanilla. - Mrs. S. H. Melrose.

Prune Pudding

One cup sugar (light brown), two eggs, one-half cup butter, two and one-half cups flour, one cup milk, two teaspoons baking powder, one cup stewed prunes, cut and pitted, one-half cup nuts, vanilla flavor-ing. Bake as cake. Serve with hard sauce, made as follows: Beat one cup sugar and one-half cup butter to a cream, add white of an egg and beat again, flavor with vanilla and put on ice until ready to serve.-Mrs. T. H. Land.

Nut Pudding

One cup molasses, one cup sweet milk, one cup suet, grated; two and one half cups flour, nutmeg, one teaspoon soda, one teaspoon Royal Baking Powder, one-half teaspoon salt, one pound English walnuts, chopped; one-fourth chopped figs. Steam two and half hours. - Mary Crawford.

Grape Nut Pudding

One cup of grape nuts, three tablespoons of light brown sugar, one cup of seeded raisins, one cup of sweet milk, two eggs, beaten separately; one cup of pecans, one-third teaspoon each of cinnamon, cloves, ginger, and nutmeg. Steam one hour. This is delicious when served with a good pudding sauce. - Mrs. R. T. Bacon, St. Louis, Mo.