Cranberry Pudding

Moisten 2 cups bread crumbs with 1/2 cup melted butter, sprinkle a layer of these crumbs in a buttered pudding dish, next add a layer of stewed and sweetened cranberries, about 1 doz large seeded raisins, a little grated lemon peel, and some sugar. Continue in this way until the crumbs are all used up, then cover the pudding dish and bake about 20 minutes. Serve warm with a hard sauce.- [N. M. P., N. H.

Danish Berry Pudding

Cook blackberries, raspberries, currants or any other berry, in enough water to cover. When done strain twice through a sieve, put over the fire again, sweeten to taste, let come to a boil, and then thicken with cornstarch, moistened in a little cold water. Flavor to taste, and pour into cups that have been wet with cold water. Let stand until cold, and stiff, and when ready to serve turn cups upside down over a saucer and the contents will slip out intact. Serve with cream.-[Mrs. J. D. J., Cal.

Blackberry Pudding

Make a plain pie crust or a rich biscuit dough, roll out about 1/4 inch thick, and cover with ripe, clean blackberries. Sprinkle with sugar, fold over the dough, add more berries and sugar, fold over again, and repeat this till all the dough is folded over, so it will make a flat, long roll. Press the ends together securely, place roll in a well greased pan, and bake until a light brown. Serve cold with cream and sugar.- [M. A. W., Ind.