Date Pudding

Sour milk. 1 cup. Soda. 1 teaspoon. Salt, 1/2 teaspoon. Sugar, 2-3 cup.

Chopped suet. 1 cup.

Dates, 1 pound.

English walnut meats, 1 pound

Flour.

Mix ingredients in order given, chopping suet, dates and nu1 meats. Add flour enough to make a stiff batter. Steam 2 or 3 hours. May be kept well and re-steamed at any time. Serve with whipped cream or the following sauce:

Sugar, 1 cup. Flour, 1 tablespoon.

Butter. 2-3 cup. Water.

Lemon extract.

Mix sugar and flour with melted butter and add a little water. Bring to a boil and add more water till of right consistency. Flavor and serve hot.

White Suet Pudding

Suet, 1 1/2 cups. Flour, 2 cups. Salt, 1 teaspoon.

Baking powder, 1/2 teaspoon.

Egg, 1. Milk.

Chop suet, and add remaining ingredients in order given, with milk enough to make a stiff batter. Butter the top part of a 2 quart double boiler and steam pudding over hot water for 2 hours. Or tie in a pudding cloth and boil for 2 hours. Serve piping hot with butter and brown sugar. Mrs. R. H. U., Brookline.

Steamed Chocolate Pudding

Eggs, 2.

Sugar, 1 cup.

Unsweetened chocolate, 2

squares. Milk, 1 cup.

Flour, 2 cups.

Baking powder, 2 teaspoons.

Melted butter, 2 tablespoons.

Salt, a pinch.

Melt the chocolate and add it to the well beaten eggs and sugar. Add milk and flour sifted with the baking powder and salt. Last of all beat in melted butter. Steam for 2 hours. Serve with the following sauce:

Egg, 1. Sugar, 1 cup.

Milk, 1/4 cup.

Heavy cream, 1/2 pint.

Flavoring.

Beat egg very light, add sugar and stir in milk. Whip the cream and beat into first mixture, then flavor to taste.

Cranberry Pudding

Cooked cranberries, 1 quart. Dry bread crumbs, 1 quart. Sugar, 2 cups.

Orange juice, 1/2 cup. Grated orange rind. Butter, 2 tablespoons.

Butter a pudding dish and put into it a layer of crumbs, then one of berries and one of sugar, continuing until the dish is full and having a layer of crumbs on top; pour over the pudding the orange juice and sprinkle with bits of orange peel and small pieces of butter; cover the pudding and bake for 30 minutes, then re-move the cover and let the pudding brown; serve with either hard or liquid sauce.

Apple Batter Pudding

Apples. 6. Sugar. Butter. Cinnamon. Lemon, 1.

Milk, 1 pint. Eggs, 3.

Sugar, 1 tablespoon. Salt, 1/2 teaspoon. Flour, 2 cups.

Baking powder, 2 teaspoons.

Peel and core apples and arrange in a buttered baking dish. Fill cavities with butter, sugar, cinnamon, and the grated rind of the lemon. Make a stiff batter of the remaining ingredients and pour over apples. Bake for 1 hour and serve with nutmeg sauce or cream.

Pumpkin Pudding

Pumpkin, 1 pint. Cream, 1 pint. Butter, 1/4 cup. Sugar, 1 cup. Salt, 1/2 teaspoon.

Lemon extract, 1 teaspoon. Cinnamon, 1 teaspoon. Clove, 1 teaspoon. Nutmeg, 1 teaspoon. Eggs, 6.

Steam pumpkin till tender, pass through sieve and measure. Add remaining ingredients in order given, beating eggs well before adding. Mix thoroughly and bake in a buttered baking dish for 40 or 45 minutes. Serve hot or cold with whipped cream or cream and sugar.