Cherry Pudding

1 pt. of flour, 2 tablespoonfuls of sugar, 1 teaspoon-ful salt, 2 teaspoonfuls of baking powder, 1 cup of milk, and 2 eggs. Stir all together until smooth, add 1 cup of cherries, seeded. Pour in small cups, greased, and steam 20 minutes. Serve with hard sauce, or if preferred a hot sauce.

Mrs. Wm. Anthony.

Egg Dumplings

One pint flour, one and one-half teaspoonfuls of baking powder, two eggs and one cup of sweet milk.

Mrs. Reuben Sprenkle.

Boiled Cherry Dumplings

To 1 lb. of bread sponge, add 1 egg, 1/2 cup sugar, tablespoonful lard, knead well, adding a little flour. Let rise 2 hours, then shape into dumplings. Let rise 2 hours more. Have boiling 1 pt. cherries, 1/2 pt. water, 1/2 cup sugar. Drop in the dumplings and boil for 1/2 hour. Do not remove lid from kettle while boiling.

Mrs. Harry Naill.

Boiled Berry Or Cherry Pudding

1 cup of sugar, 2 1/2 cups of flour, 1 cup of sweet milk, 2 cups of berries, 2 eggs, 1 teaspoonful of bak-ing powder. Put into a bag and boil 2 hours.

Mrs. H. M. Alleman.

Peach Pudding

1 pt. of cut peaches, 1 pt. of flour, 3/4 cup sweet milk, 1 egg beaten light, butter the size of an egg, 1/2 teaspoonful salt, 1 teaspoonful baking powder.

Mix well together, then pour it over the peaches in a pudding dish and bake until well done. Serve with sugar and cream.

Mrs. Jacob Myers.

Peach Short Cake

2 cups flour, 2 tablespoonfuls butter and lard mixed, 2 teaspoonfuls baking powder, pinch salt. Mix together then add 1 well beaten egg, 2 table-spoonfuls sugar and 1 cup sweet milk. Bake in jelly pans. Slice peaches thin and sugar before using. When cool place them between the layers and on top. Mrs. C. E. Roop,

Taneytown, Md.

Peach Pudding

Rub a tablespoonful of butter into a pint of sifted flour mixed with a teaspoonful of baking powder, and a pinch of salt-. Pare 6 ripe peaches, cut into halves, and take out stones. Add one beaten egg to a half a cupful of milk, thicken with prepared flour, and pour into a buttered baking pan. Arrange the peaches over the top, cut side up. Put a drop of vanilla into each, fill with sugar and lay a bit of butter on the center of each. Bake in a hot oven. Serve hot with sweetened cream.

Sarah Dusman.

Dried Apricot Pudding

1 pt. milk, 1 pt. bread crumbs, 1 pt. dried apricots, stewed very soft, 1 tablespoonful of butter, 2 eggs, 1 cup of sugar; pinch of salt. Boil the milk and while hot turn it over the bread crumbs. Stir into this the butter and the stewed apricots. When cool add the sugar, the pinch of salt, and the egg well beaten. Put into a well buttered pudding dish, and bake half an hour. Serve with a sweet sauce. Dried peaches may be used in the same way.

Mrs. Chas. Ehrehart.

Fruit Pudding

1 pound mince meat. Boil 20 minutes in 1 pint water. Let cool then add: 2 well beaten eggs 1 cup bread crumbs, browned, 1/4 cup suet, chopped fine, a little citron, 1 teaspoonful vanilla. Cook or steam in double boiler 2 1/2 hours. Serve with lemon sauce. This may be served hot or cold.

Mrs. Emil J. Stout.