Apple Pudding

2 cups flour

1/4 teaspoon salt

2 teaspoons baking powder

1 tablespoon butter

1 egg

1 scant cup m 4 apples

2 tablespoons sugar

1 teaspoon cinnamon

Make a dough of the first six ingredients and spread one half inch thick in a buttered pan. Pare and core the apples; cut them into eighths; spread them over the dough; sprinkle with sugar and cinnamon and bake the pudding about twenty-five minutes. Serve with lemon or vanilla sauce.

Peach pudding may be made in the same way.

Sponge-Cake Pudding

4 eggs

Equal weight in sugar

1/2 weight in flour Grated rind of 1/2 lemon

Beat the eggs separately until very light; stir the sugar into the yolks; add the flour and whites of the eggs alternately, then the lemon. Bake in a Turk's head, and serve with lemon sauce.

Baked Indian Pudding No. 1

1 pint hot milk 1/2 cup Indian meal 3 eggs 1 tablespoon flour

1/2 cup sugar 1/2 teaspoon ginger 1 teaspoon cinnamon Pinch of salt

1 pint cold milk

Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream.

Baked Indian Pudding No. 2

5 cups milk

1/3 cup Indian meal

1/2 cup molasses 1/2 teaspoon salt

1/2 teaspoon ginger

Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream.

Boiled Indian Pudding

1 quart milk

2 cups Indian meal

5 tablespoons molasses

2 tablespoons chopped suet

1/2 teaspoon salt

1 cup seeded raisins

1 1/2 tablespoons flour

Scald the milk and pour it over the meal; add the molasses, suet, salt, and the raisins washed and dredged with the flour. Put the pudding into a mold or bag and boil four hours. Serve with butter and maple syrup.

The raisins may be omitted if desired.

Huckleberry Pudding

1 egg

1 cup sugar

1 heaping tablespoon butter

1 cup milk 1 1/2 cups flour

2 teaspoons baking powder

1 pint berries

Beat the egg with the sugar and butter; add the milk and sifted flour and baking powder. When thoroughly mixed add the huckleberries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce.

Berry Pudding

1 quart bread crumbs 1 pint milk

2 eggs

1 quart berries

Pinch of salt

Soak the broken bread crumbs in the milk; add the eggs well beaten, the salt and the berries, washed and drained. Steam in a buttered mold for three hours and serve with either hard sauce or fruit sauce.