Fig Pudding

1/2 pound figs, chopped fine, 2 tablespoonfub flour. 2 eggs. 1/2 grated nutmeg or 1/2 pound bread-crumbs. 1 cup brown sugar or molasses. 1 cupful suet, chopped fine. 1 teaspoonful cinnamon.

1 cupful candied lemon peel and citron can be added if wished; an improvement. Milk sufficient to mix well 1/2 teaspoonful soda together.

Rub the figs and sugar to a paste, mix with the bread-crumbs,, flour and spice, beat the eggs light, add them, together with a little milk, very little will be required if molasses is used.

Put the mixture in a buttered mold, tie a thick floured cloth over it tightly and boil four hours steadily. Serve with or without sauce. Egg, Butter or Cream Sauce will answer, or Hard Sauce.

Queen Of Puddings

1 cupful white sugar. Butter, size of an egg. 4 eggs, yolks only. 1 teaspoonful lemon extract.

2 cupfuls bread-crumbs.

1 quart milk.

½ cupful jelly or jam.

Cream the butter and sugar, add the beaten yolks, stir thoroughly, soak the bread-crumbs in the milk, stir all together and flavor. Bake in a buttered pudding-dish for one hour. When done spread the top with jelly or jam. Turn over this a meringue made of the beaten whites well sweetened and flavored with lemon. Return to the oven and brown slightly. Peach marmalade may be substituted for jelly.

Princess Pudding

Make as above, flavoring with the grated yellow rind of 1 lemon and adding to the mixture ½ cupful of seeded raisins. Bake as above, adding the juice of the lemon to the meringue that is spread over the jelly. Serve cold with rich cream. It will be nice without the cream.

Dainty Puddings

1 orange.

2 cupfuls stale bread, grated. 2 eggs, yolks only.

3 ounces shredded citron. 1 cupful water. Sugar to sweeten.

Soften the bread with the water, grate the rind and squeeze out the juice of the orange; mix this and the citron with the bread, stir in the yolks of the eggs; sweeten. Butter 6 small cups. Just before putting the pudding in the oven beat the whites of the eggs to a froth; mix quickly with the bread and fruit, turn into the buttered cups and bake slowly for twenty minutes, or until they are browned. Served hot with cream sauce.

Rhubarb Pudding

Put a layer of sliced bread, liberally buttered and dipped in milk, in the bottom of a pudding-dish, over this spread a thick layer of rhubarb, cut in small pieces, together with bits of butter, plenty of sugar and a sprinkling of nutmeg. If the pudding is wished larger add another layer of buttered bread and one of seasoned rhubarb. Always have the top layer of bread and butter, dipped in milk, the buttered side down. Bake done and serve with or without some nice pudding sauce.

This is a simple and speedy way of making a pudding. Apples and other fruit may be substituted' for the rhubarb, in which case a few tablespoonfuls of water may be poured over the top before baking and sweetened cream used for sauce.