Dark Pudding

One-half cup raisins, chopped, 1/2 cup molasses, 1/2 cup butter, 1 1/2 cups flour, 1/2 cup sweet milk, 1/2 teaspoonful cloves and 1 teaspoonful cinnamon, 1/2 teaspoonful soda. Steam 1 1/2 hrs. and serve with hard sauce or the following: 1 cup sugar, 1/4 cup water, boil until it spins a thread. Pour this over the well beaten yolks of 3 eggs, add 1 cup cream and flavor with lemon. Mrs. Hugh B. Hostetter.

Plum Pudding Without Eggs

1 pt. flour, 1 1/2 teaspoonfuls baking powder, 1 small cup of suet chopped fine, 3/4 cup brown sugar, a pinch of salt, 1 1/2 teaspoonfuls of cinnamon, not quite 1/2 teaspoonful of cloves, a little nutmeg, 1 large cupful seedless raisins, 3/4 cup currants, 1/2 cup molasses, 1 cup milk, mixed with the molasses. Mix into a thick batter, steam 2 hours; serve with a hard sauce made with a lump of butter size of a large egg, a good cup of sugar creamed with the butter, and a small egg well beaten; flavor to taste.

Mrs. F. W. Shuman.

Lady Finger Pudding

1 qt. sweet milk, 4 eggs, 4 tablespoonfuls of sugar, 1/2 tablespoonful corn starch; vanilla. Boil the milk in double boiler. Beat the eggs, whites and yolks separately. Mix a little milk with the yolks. Put sugar into the milk; cornstarch with a little milk mixed with the eggs. Mix all together and put into the boiling milk until it thickens. Take off the fire and flavor. Pour over the lady fingers. Put the whipped whites, sweetened, on top, and brown in the oven. M. Bertha Zieber.

Cream Pudding

Stir together 1 pt. of cream, 3 oz. of sugar, the yolks of 3 eggs, and a little grated cocanut or nut-meg. Add the beaten whites, stirring lightly, then pour into a buttered pie plate, on which has been sprinkled the crumbs of stale bread to the thickness of an ordinary crust. Sprinkle over the top a layer of bread crumbs and bake. Mrs. Samuel Althoff.

Brown Betty

In a quart pudding dish arrange alternate layers of sliced tart apples, and bread crumbs, not dried season each layer with bits of butter, a little sugar, and a pinch each of ground cinnamon and cloves. When the dish is full, pour over it a cupful of mo-lasses and water mixed. Cover the top with crumbs. Bake 1 hour in a medium hot oven. Serve hot with fairy butter.

Fairy Butter

1 egg, white and yolk beaten separately. To the yolk add juice of 1 lemon, and sufficient confectioners sugar to make a very thick paste. Last add white of egg beaten to a froth, and serve as cold as possible.

Mrs. A. R. Mundorff.

Cream Puffs

Drop 1 pt. hot water into 1 cup butter, and melt. Add 1 pt. sifted flour, and stir until it leaves the pan.

Take off the stove and when cool enough not to cook the eggs, add 5 eggs, 1 at a time, and beat. Then drop in pans and bake in a very hot oven about 30 minutes.

Filling

1 qt. milk, 2 tablespoonfuls of corn starch, sugar to taste, and 2 eggs. Make as blanc mange. Mrs. Charles Roop,

Taneytown. Md.

Puffs

2 cups of flour, 4 cups of sweet milk, 4 eggs, a little salt. Bake in muffin rings 1/2 hour.

Sauce

A lump of butter the size of an egg, cream it with 1 cup of light brown sugar, beat in 1 egg; flavor with vanilla, and pour over puffs just before serving. This makes 2 doz.

Mrs. G. M. Bair.

Cream Puffs

1 cup boiling water, 1/2 cup of butter. Boil water and butter together, stir in while boiling 1 cup of flour. When cold add 3 unbeaten eggs, dropped one at a time. Drop mixture into the pan from a table-spoon. Bake 20 minutes in a very hot oven.

Cream

2 cups milk, 1 cup sugar, 2 eggs, 5 scant tablespoonfuls flour. Boil as for any other custard. Flavor with vanilla.

Mrs. W. B. Allewelt.

Cream Puffs

2 cups of sugar, 1/2 cup butter, 1 cup of sweet milk, 3 eggs, 3 cups of flour, 3 teaspoonfuls baking powder. Beat eggs separately, bake in jelly cake dishes. This receipt may be used for cake, using chocolate or cocoanut. Very good.

Mrs. Warren Hafer.

Cream Puffs

Boil together 1 cup water and 1/2 cup butter. While boiling add 1 cup flour. Stir until smooth, then cool. Add 3 eggs, one at a time, not beaten, stir smooth and drop far apart on a sheet or pan. Bake 30 minutes.

Cream For Filling

1/2 cup sugar, 2 heap-ing teaspoonfuls flour, 1 egg. Pour this into 1 cup boiling milk; flavor to taste. When cool cut puffs open and put in filling.

Mrs. E. J. Chenoweth.