Apple Tapioca Pudding

2 cups pearl tapioca 2 cups milk 2 eggs

1 cup sugar Apples, sliced

Wash tapioca. Place in pudding-dish with alternate layers of apples, apple sauce may be used if apples do not cook quickly. For filling, beat eggs, add sugar and milk. Pour this over the apples and tapioca. Bake until apples are done - about half hour. Whites of eggs may be beaten separately and put on top of pudding after it is baked.

Apricot Pudding No. 1

Turn one jar apricots into a deep pudding dish. Butter well slices of bread and cover apricots. Bake until brown and serve with whipped cream.

Apricot Pudding No. 2

1 cup dried apricot sauce 1 cup boiling water Tablespoon gelatine

Whites 2 eggs Sugar to taste

Dissolve gelatine in boiling water, add to apricot sauce and when it begins to harden add whites of eggs beaten stiff. Serve with cream in sherbet cups or pastry cases.

Black Pudding

1 cup molasses 1/2 cup hot water 1 1/2 cups flour

1 teaspoon soda 1 egg

Dissolve soda in hot water, add to molasses and stir in the flour, then egg well beaten. Beat mixture thoroughly and steam one and a half hours. Serve with Black Pudding Sauce.

Blackberry Dumpling Pudding

2 cups flour

1 egg

1 tablespoon butter

3 level teaspoons baking powder Salt

Sift dry ingredients, mix with milk and beaten egg to make a stiff batter. Turn out on board, form into long strips, cut into twelve pieces, and drop into the boiling juice of two quarts of blackberries. Serve juice that remains as a sauce.

Bread Pudding

1 quart milk

2 cups dry bread crumbs

2 tablespoons melted butter

1/2 cup sugar

2 teaspoons baking powder

2 eggs

1 teaspoon cinnamon A dash of nutmeg A pinch of cloves

Let the bread crumbs soak two hours in the milk. Mix in other ingredients, beating eggs separately and adding last. Bake in moderate oven forty-five minutes. Serve with hard sauce. Will serve six.

Carrot Pudding

1 cup raw carrot, grated 1 cup raw potato, grated 1 cup sugar 1 cup flour

1 cup raisins, seeded and chopped

1 teaspoon cinnamon 1 teaspoon nutmeg 1 tablespoon ground chocolate 1 teaspoon soda Butter size of an egg

Cream butter and sugar, add grated carrot and potato, flour, into which the soda has been well mixed, then spices and raisins. Fill pound baking powder cans about three-fourths full, set in kettle of boiling water, steam about one hour, and set in oven to dry a little. Serve hot with any sauce desired. A few ground or chopped walnuts improve the pudding very much. Will serve twelve.

Chocolate Pudding No. I

1 pint milk

1 pint bread crumbs

2 eggs

2 tablespoons chocolate

Scald milk, add bread crumbs and chocolate. Remove from fire, add half cup sugar and the beaten yolks. Bake fifteen minutes. Use whites of eggs for top, beaten stiff and sweetened. Note - More milk may be needed if crumbs are dry. Serve with cream.