English Arrowroot Pudding

Milk, 1 quart.

Arrowroot, 3 1/2 tablespoons.

Eggs, 4.

Sugar, 1 cup. Nutmeg, 1 teaspoon. Cinnamon, 1 teaspoon.

Boil the milk, add the arrowroot dissolved in a little cold water, and the sugar. Let reboil and remove from fire. Beat eggs slightly and add with the spices. Pour into a buttered baking dish and bake in a quick oven for 20 minutes. Sift 2 tablespoons of sugar over it and set back in oven to glaze. Eat cold.

Mme. X., Roxbury.

Strawberry Meringue Pudding

Dry bread crumbs, 3 cups.

Milk, 1 quart.

Eggs, 4.

Melted butter, 1 tablespoon.

Sugar, 3/4 cup. Lemon, 1/2. Salt, 1/2 teaspoon. Powdered sugar, 1/2 cup.

Crushed strawberries, 1 cup.

Soak bread crumbs in milk. When soft add sugar, salt, beaten egg yolks, grated rind of the lemon, and butter. Mix and pour into a shallow baking dish. Bake in a moderate oven till set, about 30 minutes. When done cover the top with the crushed strawberries sweetened and heap with meringue made of the egg whites and powdered sugar. Brown in moderate oven.

Steamed Blackberry Pudding

Pastry flour, 2 cups. Baking powder, 4 teaspoons. Milk, 1 cup.

Butter, 2 1/2 tablespoons. Blackberries, 1 cup. Salt. 1/2 tablespoon.

Mix and sift dry ingredients, rub in the butter with the finger tips, then add milk, mixing quickly. Dredge blackberries with flour and stir in lightly. Fill a buttered mold 2-3 full, cover tightly and let steam 1 1/2 hours, adding more boiling water if necessary. Serve very hot with foamy sauce.

Cherry Pudding

Eggs, 2. Milk, 1 cup. Salt, 1/2 teaspoon.

Melted butter, 1 tablespoon.

Flour, 2 cups.

Baking powder, 2 teaspoons.

Cherries, 1 pint.

Separate eggs and to the beaten yolks add milk, salt, butter and flour, sifted with baking powder. Beat all together until smooth. Lastly fold in the beaten egg whites and 1 pint of stoned cherries cut in halves. Pour into a mold and boil for 1 1/2 hours. Serve hot with cherry sauce.

Peach Pudding

Flour, 2 tablespoons. Sugar, 1 cup. Water, 1 cup.

Peaches. Butter. Biscuit dough.

Mix flour and sugar. Pare and halve peaches and put a layer in a deep pudding dish, cover with half the sugar and flour, add a second layer of peaches, cover with remainder of sugar. Dot with bits of butter and pour the water over all. Cover with a rich biscuit dough, make 3 or 4 slits in crust, and bake in a fairly hot oven. Canned peaches may be used instead of fresh fruit if desired.

Carrot Pudding

Mashed carrot, 1 large cup.

Eggs, 5.

Sugar, 2 ounces.

Butter, 2 ounces. Cinnamon, 1 teaspoon. Rose water, 1/2 teaspoon.

Boil carrots soft, then mash through a sieve, measure, add well beaten eggs, butter, cinnamon and rose water. Bake in a deep dish for 1 hour.

Sweet Potato Pudding

Large sweet potatoes, 2. Brown sugar. Butter.

Hot water, 1/2 cup. Cinnamon, 1 pinch. Meringue.

Boil potatoes in their skins, peel and cut in lengthwise slices and arrange in a dish in layers with a generous sprinkle of brown sugar and a bit of butter between each one. Pour over hot water, add cinnamon and bake 1/2 hour. Cover with a rich meringue and brown delicately in the oven. Serve hot or cold.