Minute Pudding

Put 1½ pints of milk on the stove in a saucepan. Mix 5 large tablespoonfuls of wheat flour smoothly with ½ pint of milk (or water may be used for this), 1 teaspoonful of salt, and, if liked, ½ a grated nutmeg. When the milk boils stir in this mixture. Let the whole boil a minute or two, stirring constantly. Serve hot with cream and sugar. The cream may be flavored to suit the taste by omitting the nutmeg in the pudding.

Second Rule

When the pudding has boiled 1 minute remove from the fire, let it become lukewarm and stir in 2 or 8 well-beaten eggs. Set back on the fire and stir constantly until it thickens. Serve in the same manner. If made without the eggs an extra tablespoonful of flour will, perhaps, be needed.

Third Rule

When the milk has scalded stir into it 1 cupful of raisins, seeded. Afterward add 5 tablespoonfuls of flour mixed with ½ pint of water. Serve as above, with cream and sugar.

Almond Pudding

¾ pound of sweet almonds, blanched, chopped or pounded fine with:

1 tablespoonful rose-water.

6 eggs, beaten to a froth and mixed with:

4 tablespoonfuls powdered sugar. Stir in 1 quart sweet milk. Add to this:

3 tablespoonfuls powdered crackers. 4 tablespoonfuls melted butter.

4 ounces citron, shredded fine.

Add the almonds last of all. Line a pudding-dish with puff paste, put a rim of crust around the edge, pour the mixture in and bake one-half hour. Serve when perfectly cold.

Gingerbread Pudding

Take any favorite rule for molasses gingerbread; make as usual. Pour the batter into a buttered pudding mold and steam two hours. Serve hot with Cream Sauce, or plain sweet cream and sugar if desired. This' may be baked, but is better steamed. 1 cupful of seeded raisins added to the batter will be found a great improvement.

Sponge Cake Pudding

Take a loaf of hot sponge cake, made after any plain rule; cut in pieces and serve with some plain hot pudding sauce. Lemon, vanilla or cream sauce will answer.

Prune Pudding, (Delicious)

Stew 1 pound of prunes until soft, remove the pits, add sugar to the taste and the stiffly beaten whites of 3 eggs. Line a pudding-dish with a rich paste, beat the eggs and prunes together thoroughly, pour into the pudding-dish and bake one-half hour or until the crust is done. Use the yolks of the eggs for salad dressing, gingerbread or corn-starch.

Sweet Potato Pudding

3 sweet potatoes (the yellow ones are best), boil and mash; they should weigh about one pound when done.

½ cupful butter. 3 eggs, well-beaten. 1 pint sweet milk.

1 small cupful white sugar. Juice and grated yellow rind of 1 lemon.

Cream the butter and sugar, stir in the eggs, mix this with the potatoes, then the lemon and spice. Beat carefully until light, add the milk, turn into a buttered dish and bake one-half hour. The dish may be lined with a paste, if desired. If it is served hot a sauce will be required; if cold none will be necessary. Lemon sauce is the best to use.