Baked Gooseberry Pudding

Gooseberry pulp, 1 pint. Eggs, 3.

Butter, 1 1/2 ounces. Bread crumbs, 1/2 pint.

Sugar

Remove tops and tails of 2 baskets of gooseberries. Wash well and place in a double boiler. Cook until soft and pulpy, then put through a coarse sieve and measure pulp. Beat eggs and add with butter, bread crumbs and sugar to taste. Beat all well, pour into a buttered baking dish and bake about 40 minutes. Make a good meringue, spread over pudding and brown lightly.

A. M. 0., Watertown.

Chocolate Plum Pudding

Granulated gelatine, 1 en-velope.

Cold water, 3/4 cup.

Milk, 1 pint.

Unsweetened chocolate, 2 squares.

Sugar, 1 cup.

Salt.

Vanilla, 1/2 teaspoon. Seeded raisins, 1 cup. Nut meats, 1/4 cup.

Currants. 1/2 cup.

Soak the gelatine in the cold water for half an hour. Put the milk in a double boiler, add the chocolate melted, the sugar, and a pinch of salt. Scald and remove from fire. Add gelatine and when it begins to set add vanilla, raisins, halved, nut meats, broken in small pieces, and currants. Chill thoroughly, turn out and garnish with whole nut meats. Serve with whipped cream.