Steamed Chocolate Pudding

One egg, ½ cup sugar, ½ cup milk, 1 teaspoon butter, 1 teaspoon baking powder, 1 and one-third cups flour. Steam one hour. Sauce: 3 eggs beaten separately, 1 cup sugar, vanilla. Steam yolks and sugar in double boiler ½ hour. Add beaten whites. - Mrs. S. C. Rosenberg.

Steamed Chocolate Pudding

2 cups flour,

3 teaspoons baking powder, 2 eggs,

1 cup milk

¾ cup sugar,

2 tablespoons butter,

2 squares chocolate.

Sift the flour and baking powder, add sugar, then two beaten eggs and milk, lastly the butter and chocolate, both melted. Beat well, pour into greased mold and steam two hours. - Mrs. R. O. Becker.

Bread And Butter Pudding.(Original.)

Into one pint milk put 2 beaten eggs, half cup of sugar and flavor. Drop into this bits of bread buttered on both sides. Bake twenty minutes in moderate oven. Serve with cream. - Mrs. Frances M. Schnebly.

English Walnut Pudding

1 cup molasses, ½ cup butter, 1 egg,

1 teaspoon soda dissolved in 1 cup of boiling water,

3½ cups flour, 1 teaspoon cinnamon, ½ cup cloves, ½ cup walnuts, 1 cup raisins.

Steam 2½ hours. Serve with any kind of sauce desired.

Mrs. A. G. Zaneis.

Date Pudding

Put ¾ cup of dates and the same of nuts through the chopper (mix nuts and dates first). Then add ¾ cup of sugar, 1½ tablespoonful of flour, yolks of two eggs, and one teaspoonful of baking powder. Mix well together, then fold in the stiffly beaten whites of the eggs. Put in a square pan and bake 30 minutes. Serve with cream, whipped or otherwise.

Mrs. Emilie Murdock, Omaha, Neb.

Cottage Pudding

1 cup sugar,

2 eggs,

4 tablespoons butter,

1 teaspoon soda,

1 cup sweet milk,

1 pt. flour,

2 teaspoons cream tartar.

Bake and serve with sauce. Sauce: ½ cup butter, ½ teaspoon vanilla, 1 cup powdered sugar, ½ cup heavy cream. Cream butter and sugar, add vanilla and lastly the cream, whipped.

Mrs. J. A. Munson, Morris, Ill.

Apple Dumplings

5 apples,

4 tablespoonsful lard,

2 cupsful flour,

2 teaspoonsful baking powder,

½ teaspoonful salt, ¾ cupful milk, Sugar, Cinnamon.

Sift flour, baking powder, and salt together. Work in lard with finger tips; add gradually milk, mixing with knife to a nice dough. Roll ½ inch thick, cut into squares and lay in center of each an apple, pared and cored. Fill up centers with sugar and cinnamon and pinch the dough together. Place in buttered baking pan, dot over with sugar and butter and bake till nicely browned. Serve with milk. - Mrs. Merrill I. Schnebly.

Fig Pudding

1 pint chopped figs, 1 teaspoonful soda, One-third pint hot water,

1 pint flour,

One-third pint hot butter.

Pour into buttered pudding pan and steam 2½ hours. Sauce: 1 tablespoonful flour mixed in a little cold water, add two-thirds cup sugar, a little butter and nutmeg, one tablespoonful vinegar and one pint hot water. Cook until thick. - Mrs. W. T. Leach.