Apple Corn Flake Pudding

Lay a thick layer of corn flakes in a dish; sprinkle with sugar, cinnamon and bits of butter, then a layer of apple sauce. Add another layer of cornflakes, 2 tbsp. top milk and bake. - Mrs. S. I. Koogle.

Banana Pudding

3 eggs, 1 1/2 cups sugar, 2 cups scalded milk, 2 tbsp. flour, bananas and vanilla wafers. Beat yolks of eggs with sugar and flour. Add scalded milk slowly. Boil until thick like a custard. Use a layer of custard in the dish, add a layer of bananas, then a layer of vanilla wafers until the entire quantity is used. Cover with the beaten whites of eggs and brown in oven.

- Mrs. Leslie Stewart.

Bird's Nest

Pare 6 apples, sweeten and bake. Cover with the following custard: 2 tbsps. sugar, yolks of 3 eggs, 3 cups milk and 1 tsp. vanilla. Bake until firm.

- Mr. Jos. Moore, Chef.

Black Pudding

1 egg, 2/3 cup molasses, 1 tsp. soda in 1 cup boiling water, 1 tsp. cinnamon, 1 tsp. cloves, pinch of salt, 2 1/2 cups flour, 1 cup chopped raisins. Steam 2 hours.

Sauce For Black Pudding

1 cup powdered sugar, 1 tbsp. butter, creamed; add beaten egg yolk, fold in beaten white, 1 cup whipped cream, pinch salt and 1 tsp. vanilla.

- Mrs. F. A. Malmstone.

Blackberry Pudding

3/4 cup butter, 1 cup sugar, 3 eggs, 3 tbsp. sour cream, 1 tsp. soda, 1 1/2 cups blackberries and juice, l1/2 cup flour, nutmeg.

Sauce

1 cup sugar, 1/2 cup butter, 1 tbsp. flour, 2 cups boiling water, vanilla. - Mrs. I. P. Berry.

Boiled Suet Pudding

Beat 3 eggs with 1/4 cup sugar, grated rind of 1/2 lemon, 4 cups flour, 1/4 lb. suet, chopped fine, 1 yeast cake dissolved in 1 cup warm milk, 1 cup currants, 1/4 cup raisins, 1 tsp. cinnamon or a little cardamon seed, 1 level tsp. salt. Beat well. Let rise 1 1/2 hours in warm place, or until light. Boil in cloth 2 hours. Serve with lemon or fruit sauce.

- Mrs. W. F. Brugman.

Brown Sugar Pudding

2 cups brown sugar, 2 cups water, 2 tbsp. cornstarch, 1egg, 1/2 cup chopped nuts.

Boil sugar, cornstarch and water in double boiler until mixture thickens. When cool, add the beaten white og egg, and chopped nuts. Serve with custard.

- Miss Emma Sliima.

Caramel Pudding

Completely cover a can of Borden's sweetened condensed milk with hot water and boil 3 hours. When cold, chill, remove from the can, sprinkle with chopped nuts and serve with top milk or cream.

- Mrs. H. G. Conger.

Caramel Tapioca Pudding

1 pint boiling water, 3/4 cup brown sugar, 3 tsp. minute tapioca, boil 15 minutes, stirring frequently. Cool, add vanilla, serve with whipped cream. 1 cup dates, cut fine, may be addad. - Mrs. U. G. Buck.

Carrot Pudding

1 cup grated carrots, 1 cup grated potatoes, 1 cup grated or chopped suet, 1 cup brown sugar, 1 tsp. soda dissolved in hot water, 1 tsp. salt, 2 tsp. cinnamon, 1 cup chopped raisins, 1 cup currants, 1 1/2 large cups of flour. Steam well for 2 hours. - Mrs. W. M. Hofstettcr.