Persimmon Pudding

One pint persimmons, rubbed through colander, 2 tablespoons suet, chopped fine, two teaspoons baking powder, two eggs, beaten; pinch of salt, one cup milk (sweet). Enough flour to make stiff batter. Tie in swiss bag and drop in boiling water. Boil three hours. Serve with hard sauce. - Mrs. C. O. Ellis.

Plum Pudding

One cup of finely chopped suet, one cup of molasses, one cup sour milk, one cup chopped seeded raisins, three cups of flour, cloves and cinnamon as desired, mix all together and allow to stand two or three hours, add one teaspoon soda stirring well, and steam two hours and a half.

Sauce. - One cup of sugar and one-half cup of butter creamed, then stir in one-half cup of cream and flavor with any desired flavoring.-Mrs. S. P. Ronalds.

Wedding Pudding

One cup of molasses, one cup of milk, three cups of flour, one cup seeded raisins, one cup chopped suet, one teaspoon ground cloves, one teaspoon soda, steam three hours. Serve with sauce. - Mrs. J. H. Miner.

English Plum Pudding

One pound beef suet, chopped fine, one pound bread crumbs, chopped fine; one pound brown sugar, three pounds seeded raisins, three pounds dried currants, nine eggs, beaten separately; one-half pint sour milk, wine glass fruit juice; one-half cup New Orleans molas-ses, one-half pound citron, lemon and orange peel, chopped fine; one teaspoon spices, one nutmeg, flour to make stiff batter, pour in greased mold. Tie white cloth over it and then plunge into boiling water and boil six hours or longer. This makes two good sized puddings. - Mrs. Foster Boggis.

Suet Pudding

One cup molasses or brown sugar, one cup sweet milk, one cup suet or one-half cup melted butter, one cup raisins, one cup currants, two and one-half cups flour, one-half teaspoon soda, two eggs, salt and spice to taste. Steam two and one-half hours. - Mrs. W. H. Robinson.

Suet Pudding

One cup of brown sugar, one cup of sweet milk, one cup of chopped suet, one cup of raisins, one cup of currants, two and one-half cups flour, two eggs, one-half teaspoon soda, a little salt, one teaspoon all-spice, one of cloves, one of cinnamon. Steam three hours. - Mrs. J. F. Jolly.

English Plum Pudding

Two boxes of raisins, one box of currants, two cups chopped suet, five eggs, one-half cup of sour milk, one heaping teaspoon of soda, four cups of sugar, two tablespoons of cinnamon, one-half teaspoon allspice, one-third teaspoon cloves, one tablespoon molasses, four tablespoons of extract of lemon, one cup of bread crumbs, enough flour to make so stiff you can hardly stir it. Put in a greased cloth that is about two feet square and tie, leaving loose enough to have room to rise. Let boil six hours. - Mrs. Fred Kivett.

Carrot Pudding

One cup grated carrot, one cup grated raw potato, one cup of light brown sugar, one-half cup each, currants and raisins, one-half cup butter or finely chopped suet, one-half teaspoon each, of cinnamon, cloves, nutmeg, one teaspoon soda and pinch of salt. Stir soda and salt in potato, mix all together throughly, put in a buttered pan, covering with cloth, and let steam three hours. Serve with sauce. - Mrs. A. L. Patterson.