Nesslerode Pudding

One-half box gelatine, 1 pt. milk, ½ pt. cold water, two-thirds cup of raisins, ¼ lb. of maccaroons, 3 tablespoonsful of almonds, 1 teaspoonful of vanilla. Soak gelatine in cold water. Let milk come to a boil and stir in yolks of 3 eggs well beaten; cook a moment. Dissolve gelatine in it, add raisins, chopped fine, maccaroons, rolled fine, almonds chopped fine, and whites of eggs, beaten stiff. Stir until it begins to thicken so fruit will not settle. Add vanilla. Place in mold on ice. Serve with whipped cream. - Flora C. Standlee.

Marble Pudding

2 cups of flour,

½ teaspoon cinnamon,

Yolks 2 eggs, beaten light,

2 teaspoons of baking powder, ¼ teaspoon of salt, Two-thirds cups of sugar.

4 tablespoons of melted butter, ½ cup of cold water, whites of 2 eggs beaten dry, 1½ ounces melted chocolate. Sift together the flour, baking powder and cinnamon, and salt, to the yolks add sugar, butter and water, stir into the dry ingredients, add whites of eggs, divide mixture into two parts, add chocolate to one part, place two parts in buttered pan to give marbled appearance. Steam 45 minutes. Serve with vanilla sauce. Sauce: Boil two cups of sugar and a cup of water six minutes, add 2 tablespoons of butter and a teaspoon of vanilla extract. - Mrs. W. B. Burt.

Orange Pudding

Pare and slice two or three small oranges. Sweeten with one-half cup sugar. Custard: Two-thirds cup sugar, yolks of 2 eggs, 1 pint milk, 1 tablespoon corn starch. When cold pour over oranges. Beat the whites of eggs and pour over for the frosting. Bake a delicate brown.

Mrs. W. C. Tibbetts.

Maccaroon Pudding

One pt. milk, 1 cup sugar, 2 tablespoons vanilla. Let boil and remove from fire. Pour very slowly, stirring over yolks of 5 eggs. While hot beat in one-third box of minute gelatine, stir until cool. When cool add ¼ lb. maccaroons, rolled fine, ¾ cup raisins, 28 almonds, cut fine, and beaten whites of 5 eggs. Serve with whipped cream.

Mrs. James Huxtable.

Poor Man's Pudding

1 cup of chopped raisins,

1 cup of milk,

3 cups of flour,

1 teaspoon of cinnamon,

1 teaspoon of allspice,

1 cup of molasses,

1 cup of chopped suet,

1 teaspoon of salt,

1 teaspoon of cloves,

1 teaspoon nutmeg,

More fruit improves. Steam three hours. - Mrs. W. F. Baker.

Corn Meal Pudding

2 eggs,

1/2 cup sugar, 1 cup sweet milk, 1 cup sour milk,

Salt to taste, 1 teaspoon saleratus, 1½ cup Indian meal, ½ cup flour.

Pour mixture into spider or flat sauce pan containing 2 spoonsful melted butter and pour into the middle without stirring 1 cup sweet milk. Bake in hot oven ½ hour. - Mrs. Charles C. Craig.

Butter Scotch Pudding

Two cups light brown sugar, 2 cups boiling water, 2 teaspoons corn starch, ½ cup walnut meats. Bring sugar and water to boil. Thicken with corn starch which has been dissolved in a little cold water. Cook until thick, remove from fire and add nuts. Chill and serve with whipped cream.

Mrs. W. B. Elston.