Baking-Day Pudding

Grandma Graves.

On baking day, take 1 1/2 cups dough, work in a little shortening, place in a basin. Let it get light and steam 1 hour. If the basin has no tube, put an inverted cup in the center. Eat with vanilla sauce.

Buckeye Pudding

Mrs. Oliver P. Arnold, White Pigeon, Mich.

1 cup raisins. 1 1/2 cups molasses. 1 cup warm water. 2 1/2 cups flour.

Dessert-spoon soda - yolks 2 eggs. Steam 2 hours. Silver sauce.

Cabinet Pudding

Miss Juliet Corson.

Use a smooth, plain mold with straight sides. Butter it thickly with cold butter. Stick all around it, on the sides and bottom, small slices of French candied fruit, if wished very fine, or raisins and currants for a plainer pudding. They may be put on in rings, stars, or any fancy shapes. Half a pound is sufficient for a 3-pint mold. Place slices of cake, sponge is best, on the layers of fruit; then fill the mold with alternate layers of fruit and cake. Pour over all a simple custard made of 6 eggs, pint of milk, and 4 tablespoons sugar. Steam the pudding, either in a kettle of water over the fire, allowing the water to come half way up the side, or in a pan of water set in the oven. Cook about 45 minutes; but test it by running a knife down the center. If no liquid adheres, it is done. Bread may be used instead of cake. Serve with jelly sauce.

Cottage Pudding

One cup milk, 2 cups flour, 2 eggs well beaten, a little salt, 1 teaspoon soda, 2 cream of tartar. Bake quickly and eat hot with rich sauce.

Batter Pudding

Mrs. Julia B. DeLon, Chicago.

Seven eggs, 11 heaping tablespoons of flour, 1 quart milk, 1 teaspoon vanilla, 1 teaspoon salt. Bake and serve with butter sauce.

French Pudding

1 cup sweet cream.

3 eggs 5 pinch of salt.

2 cups flour.

1 teaspoon baking powder.

Bake in a square tin. Serve hot with hard sauce. In time of ripe currants, stir a cup of them into the sauce.

1-2-3-4 Pudding

1 cup butter.

2 cups sugar.

3 cups flour.

4 eggs.

1 cup sour milk. 1/2 teaspoon soda.

Bake in a pan and serve with butter sauce.

Puff Pudding

Mrs. Dr. B. M. Baker, Chicago.

One quart milk, 6 eggs, 6 tablespoons flour, salt. Bake 20 minutes. Serve with lemon sauce.

Queen Of Puddings

1 pint fine grated bread crumbs.

1 quart milk.

1 cup sugar.

Yolks of 4 eggs beaten.

Grated rind of I lemon.

Piece of butter the size of an egg.

Bake until done, but not watery. Whip the whites of the eggs stiff, beat in a teacup of sugar, in which has been strained the juice of lemon. Spread over the pudding a layer of jelly; pour the whites of the eggs over this; replace in the oven; brown slightly. To be eaten cold without sauce.

Bread Pudding

One quart milk, 1 pint bread crumbs, 2 eggs, pinch of salt, 1 tablespoon butter. Bake about 20 minutes. Serve with hard silver sauce, unless it is preferred to sweeten the pudding before baking.