Two cupfuls of fine stale bread-crumbs, one cupful of rich milk, half cream preferred, yolks of five eggs beaten very light, one-half teaspoonful of soda stirred in boiling water, one cupful of sweet marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then the soda. Fill the pudding dish two-thirds full with the batter, set in a quick oven and bake one-half hour. When done turn out quickly and spread over the top a liberal spoonful of marmalade. Cover with the whites of the eggs beaten stiff and return to the oven to brown. Alice Brooks Potter.

Molasses Pudding

One-half cupful of New Orleans molasses, one-half cupful of hot water, one-fourth of a small cupful of melted butter, one teaspoonful of soda, pinch of salt; steam one and one-half hours.

Sauce

One cupful of sugar, one-fourth cupful of butter, the yolk of one egg, one-half teaspoonful of corn-starch, one and one-half cupfuls of boiling water; when ready to serve add the beaten white of one egg.

Mrs. R. M. Schallenberger.

Hominy Pudding

Two cupfuls of cold boiled hominy, two tablespoonfuls of melted butter, three well-beaten eggs, one cupful of sweet milk; mix thoroughly, season to taste with salt and pepper; bake in a buttered pan for one-half hour. Serve with meat course at dinner. Pearl Barker.

Bakewell Pudding

Line a pie plate with a rich crust; spread a layer of strawberry preserves, sprinkle two tablespoonfuls of finely-chopped blanched almonds and one-half ounce of candied lemon peel, cut in shreds, then mix the following ingredients: One-half pound of granulated sugar, one-quarter of a pound of melted butter, four yolks and two whites of eggs; add a few drops of essence of almond; beat all together and pour over the dish; bake in a slow oven until the middle seems firm; when cold sprinkle powdered sugar over the top. To be eaten cold with or without cream.

Minnie Peck.

Minute Pudding (New England Style)

Set a granite saucepan on the stove, the bottom and sides buttered, put into it one quart of sweet milk, one-fourth of a teaspoonful of salt; when it boils sift into the boiling milk white or graham flour, sifting it through the fingers, a handful at a time, until it becomes smooth and rather thick. Turn it into a dish that has been dipped in water. Serve with sweetened cream. This pudding is improved by adding canned or fresh berries just before taking from the stove.

A True Vermonter.

Milton Pudding

Use one pint of staple bread broken in crumbs, one quart of milk, two eggs, one-half teaspoonful of salt, one-half teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a bowl and soak for two or three hours. Beat together eggs, sugar and salt. Mash the soaked bread with a spoon and add the egg mixture to the bread and milk. Pour into a pudding dish and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce. Maria Parloa.

Damson Pudding

Shred up very finely one-quarter of a pound of beef suet and rub it well into one-half pound of flour. Use as much water as will make a smooth, firm paste, then line a well-buttered basin and cut a cover for the top. Fill with the damsons and sweeten to taste. Tie a floured cloth firmly over the top and boil steadily two and one-half to three hours. A mixture of apples and damsons do well together. Sarah White.

Marrow Pudding

Rub stale bread through a wire sieve to make one-half pint of fine crumbs. Pour upon these one and one-half pints of boiling milk, soak a while, then add whilst still hot one-quarter of a pound of clarified fat, one-quarter of a pound of raisins, sugar and nutmeg to taste. Beat the mixture till the fat is melted, stir in four eggs, put the pudding into a buttered mold and boil three hours. O. C.

Snow Pudding

Pour upon three tablespoonfuls of corn-starch (dissolved in a little cold water), one pint of boiling water; add the whites of three eggs beaten stiff, a pinch of salt and a little sugar. Pour into a pudding dish and steam fifteen minutes.

Sauce

Beat the yolks of the eggs, add one cupful of sugar, one cupful of milk, butter the size of a walnut and boil until it thickens.

Mae Brown.

Corn Pudding

From four good-sized ears of green corn split down the middle of grain with a knife, shave off the outside and scrape out all juice on the cob. Beat up four eggs, four tablespoonfuls of sugar with butter the size of an egg; then add one pint of good rich sweet milk and the corn last. Put in a pan with a little nutmeg grated on the top and bake in a moderate oven until brown. Serve with good rich cream. Mrs. Mary A. Dudint.

Transparent Pudding

Beat eight eggs well, put them into a pan with one-half pound of finely-powdered sugar, one-half pound of fresh butter, the grated outer rind of one lemon and the juice of three lemons. Stir it over the fire till it thickens, then pour it into a basin to cool. Line the edge of a buttered pudding dish with thin puff paste, pour in the pudding and bake for three-quarters of an hour in a moderately hot oven. It is clear, light and very nice, either cold or hot. Mattie Hughes.

Economical Pudding

One cupful of bread-crumbs, two cupfuls of chopped apples (tart), one cupful of sugar, one teaspoonful of cinnamon, two tablespoonfuls of butter. Butter a deep dish and put in a layer of apples; sprinkle with sugar, a few bits of the butter and a little cinnamon; proceed in this manner, putting a layer of crumbs between each and on the top; bake three-quarters of an hour and eat with sugar and cream. Mrs. Eliza Martin.