Maple Pudding

Add 1 tbsp. dissolved gelatine to 1 cup boiling maple syrup, and let stand till it begins to set. Have ready 4 egg whites beaten stiff, with a little salt. Add a small amount of maple mixture alternately with small amount of beaten egg yolks and beat constantly. A few marsh-mallows cut up, or nut meats, or both may be added. Mold and serve with whipped cream. Serves 6 to 8 people. . - Mrs. C. T. Roome.

Maple Pudding

3 cups water, 2 cups brown sugar, 3 tbsp. corn starch mixed in 1 cup of cold water, pinch of salt.

Boil, and when thick stir in 1 cup of chopped nut meats. Serve with whipped cream. - Mrs. V. White.

Orange Pudding

Pare and cut 4 large oranges into pieces and sugar to sweeten. Boil 1 pint milk, thicken with 2 tbsp. cornstarch, dissolved in a little cold milk. Add the beaten yolks of 2 eggs with 1/2 cup sugar. Boil one minute, then pour custard over oranges. Cover top with the whites of eggs beaten with 3 tbsp. sugar. Brown in oven and serve warm or cold. - Mrs. H. M. Bannister.

Orange Pudding

1 cup rolled bread crumbs, 2 cups scalded milk, 2 tbsp. butter. Let stand 30 min. 2 egg yolks, 1/2 cup sugar, grated rind and juice of 2 oranges. Mix and bake. Beat the whites of the eggs with 2 tbsp. of sugar. Top the pudding and brown in the oven.

- Mrs. W. M. Hofstetter.

Porcupine Pudding

Angel food cake, blanched almonds, and whipped cream.

Stick cake full of almonds, pour cream around it and serve. - Mrs. Emil Nelson.

Prune Pudding

2 eggs, 1 cup brown sugar, 1/3 cup flour, 1 cup walnut meats, 1 cup prunes, cooked and stoned.

To the cup of brown sugar add the eggs and beat until well-mixed. Now add the flour mixed with one tsp. baking powder. Add the prunes and nuts last, lightly folding them in. Bake in moderate oven. Serve with cream. - Mrs. H. R. Putnam.

Queen Of Puddings

2 cups milk, 1 tbsp. butter substitute, 1 cup stale bread, 1 egg, 3 tbsp. sugar, 1/4 tsp. salt, 1/2 tsp. orange extract or few gratings of orange rind, marmalade, 3/4 box marshmallows, 2 tbsp. cocoanut.

Scald milk, add butter substitute and bread broken in small pieces. Let stand until cool, add egg beaten slightly with sugar, salt and flavoring. Turn into greased baking dish and bake in moderate oven until firm. Cover with layer of marmalade, jelly or jam. Cover marmalade with a layer of marshmallows and sprinkle with cocoanut. Bake until delicately brown.

- Virginia Klein.

Scotch Plum Pudding

1 cup flour, 1 cup bread crumbs. 1 cup crumbled suet, 1 cup seedless raisins, 1 cup seeded raisins, 1 cup buttermilk, 1 large apple, a few chopped dates, 1 tsp. cinnamon, 1 tsp. allspice, 1 tsp. nutmeg, 1 tsp. baking powder.

Tie in bag well dusted with flour and boil steadily at least four hours. - Mrs. F. Milhening.

Suet Pudding

1 cup suet, 1 tsp. salt, 1 cup molasses, 1 cup milk, 1 cup raisins, 3 1/2 cups flour, 1 egg, 1 tsp. soda, 1 tsp. nutmeg.

Steam 3 hours.

Sauce

1 cup sugar, 1 tbsp. butter, 1 egg, 1 bottle cream, whipped. - Mrs. Warren Edwards.