Graham Pudding

(Mrs. Thomas C. Williams.)

1 cup molasses, 1 cup sweet milk, 1 cup chopped raisins, 1 tablespoon melted butter 2 teaspoons cinnamon, 1 teaspoon soda in a very little hot water, 1/4 grated nutmeg, scant half teaspoon salt, 1 1/2 cups graham flour. Beat well and put into cake mold. Steam for 3 hours.

Graham Pudding

(Mrs. Thorn.)

Ingredients. - 1 1/2 cups of graham flour, 1 cup of molasses, 1 cup of sweet milk, 1 cup of chopped raisins, 1 tablespoon of melted butter, 1 teaspoon of soda dissolved in hot water, 1 egg. Nutmeg, cinnamon and cloves to taste. Mode. - Mix all dry ingredients thoroughly together first, then the rest may be added. Steam for two hours.

Graham Pudding

(Mrs. J. V. Norcross.)

1/2 cup sugar, 1/2 cup molasses, 1/2 cup butter, 1 egg, 1 cup sour milk, 1 even teaspoon soda, pinch salt, 1 cup raisins, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 2 small cups graham flour. Steam 2 hours.

Sauce

1/2 cup sugar,1/4 cup butter, 1 cup hot water boiled together, add 1 tablespoon jelly, thicken with 2 even tablespoons cornstarch made smooth with water, then add 1 tablespoon brandy.

Graham Plum Pudding

(Clara G. Geer.)

2 cups graham flour, 2 cups raisins, 1 cup milk (sweet), 1 cup molasses, 2 cups currants, 2 even teaspoons soda, 1 even teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon salt, 1/2 nutmeg, citron if desired. Steam 3 1/2 hours. Serve with egg, foamy, or whatever sauce preferred.

Washington Pie

1/3 cup butter, 1 cup sugar, 1 1/4 cup flour, 2 eggs, 1/2 cup milk, 2 1/2 teaspoons baking powder. Cream butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture. Bake in layer cake pans. Raspberry jam or jelly of any kind put between the layers. Sprinkle top with powdered sugar. Bake in three layers and eat while fresh baked. An old-fashioned New England receipt.

Steamed Pudding - Johnnie's Delight

2 1/2 cups chopped bread crumbs, 1/2 cup suet (butter is better), 1/2 cup raisins, 1/2 cup milk, 1/2 cup New Orleans molasses, 1/2 teaspoonful soda in milk, 1 egg, 1/2 teaspoonful cloves, 1/2 teaspoonful cinnamon. Steam 3 hours.

Rice Pudding

(F. M. Doty.)

2 tablespoons rice, 2 tablespoons sugar, 1/2 teaspoon salt nutmeg, 1 quart milk. Bake 2 hours in slow oven.

Rice Pudding Without Eggs

(Mrs. W. R. Jacoby.)

Put 1 quart of milk in a buttered baking dish, add 2 tablespoons of washed rice, 2 tablespoons of sugar, one-half saltspoon of salt, vanilla to taste. Place in oven. When browned on top stir down. Repeat twice and when stirred down the last time add 1/2 cup of seeded raisins and allow to brown again.

Swedish Rice Pudding

(Clara G. Geer.)

1 small cup of rice cooked in milk till soft, 1 cup (small) of sugar poured over the rice as soon as taken off the fire (the heat will melt it). When cold flavor with vanilla, 1/2 of a box of gelatine dissolved, stir into the rice. Lastly add 1 pint of whipped cream and pour into a mold to harden.