Bread And Butter Pudding

Half fill the pudding dish with slices of baker's bread well buttered. Fit them in neatly, strew each slice with sugar and pour over the whole a custard made in the proportion of 1 egg, to 1 pint of milk. Sweeten and flavor to taste. Bake. Let stand ten or fifteen minutes before baking with a small-sized plate laid in the dish to keep the slices down while softening. This pudding may be varied by omitting the sugar and strewing raisins over each slice (do not put any on the top as they will burn). Pour the same custard over and bake as before.

Perfection Pudding

Fill a mold two-thirds full of sliced bread, cake, or both. Spread each one liberally with jam or jelly of any kind. Pour over this a custard made in the proportion of 1 egg, to a pint of milk. Sweeten and flavor to taste. Bake, or tie a thick, well-floured cloth over the top of the dish and boil two hours, or it may be steamed. Served with lemon or Vanilla sauce.

Huckleberry Pudding

1 cupful molasses.

1 tablespoonful butter.

2 teaspoonfuls cream-tartar. 1 teaspoonful soda.

2 cupfuls milk.

2 eggs (1 egg only will do).

3 pints flour.

1 quart huckleberries.

Beat the eggs lightly and stir all together, adding the flour last. Then stir in the huckleberries gradually. Boil two hours in a pudding mold or steam if preferred.

Cherry And Berry Puddings

These are all delicious and made in precisely the same manner as Huckleberry Pudding. The fruit may be sweetened to the taste before stirring in the batter.

A Steamed Loaf

A nice and economical dessert may be made by taking the whole or half (according to the size of the family) of a loaf of bread, stale or otherwise, and steaming it thoroughly. Set the steamer over the vegetable kettle and the pudding will be done by the time dinner is ready. Cut in gen erous slices and serve with some favorite pudding sauce, or even with maple syrup.

Blackberry Pudding

1 pint of blackberries boiled tender in 1 pint of water. 1 cupful sugar.

4 level tablespoonfuls corn-stafch. Rub the corn-starch smooth in a little water, salt slightly and stir smoothly into the boiling fruit. Flavor to taste. Serve cold, with cream and sugar if desired. If molded in small deep cups, each one turned out in a saucer and cream poured around it, the pudding will have a very ornamental appearance. Cinna-, mon or vanilla are perhaps the best for flavoring.

Custard Pudding

Stir 1 quart of milk very gradually into half a pint of flour. Free it from all lumps, and add to it 6 eggs beaten with 3 tablespoonfuls of sugar, 1 tablespoonful of salt and half a grated nutmeg. Bake three-quarters of an hour.

Quaking Pudding

Slice up ¾ of a baker's loaf. Beat 7 eggs to a froth with 4 tablespoonfuls of sugar. Mix with a quart of sweet milk. Flavor with 1 nutmeg grated. Pour this over the sliced bread and let stand until the bread has ahsorbed most of the milk. Thicken slightly with 2 tablespoonfuls of flour. Season '" with a teaspoonful salt. Turn into a pudding bag and boil one hour. Serve with a rich lemon or cream sauce.