Cocoanut Crumb Pudding

Shredded cocoanut, 1/2 cup. Butter, 1 tablespoon. Soft bread crumbs, 1 cup. Milk, 2 cups.

Eggs. 2. Sugar, 1-3 cup. Salt.

Lemon juice or extract, 1 tea-spoon.

Add cocoanut and butter, melted, to bread crumbs. Pour over this one cup of the milk and let stand for 1 hour. Add the well beaten yolks of the eggs, the sugar, the second cup of milk, pinch of salt and lemon juice. Bake in a buttered pudding dish about 3/4 of an hour or until firm. Cover with a meringue, made of the whites of the eggs flavored with lemon, and brown. May be served hot or cold.

Quince Pudding

Quinces, 2 cups. Sugar, 2 cups. Cracker crumbs, 2 cups.

Egg, 1.

Salt, 1/2 teaspoon.

Butter, 1 tablespoon.

Water, 1 cup.

Peel quinces and cut fine, then measure. Add sugar, crumbs, seasoning and well beaten egg. Dot over with butter and pour water over all. Bake 1 hour. I. B. Content.

Orange Pudding Sauce

Cornstarch, 1 tablespoon. Butter, 1 tablespoon.

Sugar, 2 tablespoons. Grapefruit juice, 1 tablespoon.

Orange juice, 1/2 pint.

Blend cornstarch into butter which is melted but not hot. Add gradually the sugar and fruit juice. Stir over fire till all is hot. Let simmer 5 minutes and serve at once.

East Indian Pudding

Bread crumbs, 3 cups. Butter, 1 tablespoon. Salt, 1/4 teaspoon.

Eggs, 5.

Honey, 4 tablespoons.

Cinnamon, 1/2 teaspoon.

Raisins, 1/2 cup.

Soak bread crumbs in cold water for 15 minutes. Drain off water and squeeze crumbs dry, mix well with softened butter, season and add well beaten egg yolks, honey, spice and raisins. Mix well and bake in buttered baking dish for 25 minutes. Spread with meringue made from egg whites and a little sugar and lemon juice and brown slightly.

Pompadour Pudding

Bread crumbs, 2 ounces.

Cream, 1-3 pint. Suet, 5 ounces. Flour, 1 ounce. Macaroons, 2 ounces.

Candied peel or preserved

cherries, 2 ounces. Lemon sugar. Nutmeg, a pinch. Egg yolks, 4. Seeded raisins, 2 ounces.

Brandy, 1 glass.

Bring the cream to a boil and pour it over the bread crumbs. Let cool and beat in the remaining ingredients in the order given. Pour into a mold and steam. Serve with a rich custard sauce flavored with orange juice.

Banana Puff Pudding

Flour, 1 cup.

Salt, a pinch.

Milk, 1/2 cup.

Brown sugar, 2-3 cup.

Baking powder, 1 teaspoon. Eggs, 2. Bananas, 3. Lemon, 1/2.

Sift flour, salt and baking powder, beat and add eggs, and milk to form a light batter. Peel, scrape and slice the bananas, squeeze the juice of the lemon over them and let stand 10 minutes. Pour the batter into a buttered baking dish then put in the fruit and sprinkle over the brown sugar. Bake in a moderate oven for 1/2 hour and serve plain or with sugar sauce, as desired.

Prune And Apple Pudding

Prunes, 1 pound. Sliced apples, 1 pound. Sugar, 4 tablespoons. Lemon, 1.

Nutmeg, 1/2 teaspoon. Clove, 1/2 teaspoon. Cinnamon, 1 teaspoon. Biscuit dough.

Soak the prunes over night, then stew until tender and remove the stones. Mix with the thinly sliced apples and put all in a buttered baking dish. Sprinkle over with the sugar, spices, and the grated rind of the lemon, cover with a rich biscuit crust and bake. Serve hot with whipped cream.