24. Raisin Or Berry Puff

Mix thoroughly (by several siftings) one pint of flour, one-half level teaspoonful of salt and two teaspoonfuls of baking powder; stir in one scant half pint of milk and one cupful of seeded raisins or berries. (It is easier to put the raisins in the flour before adding milk.) Steam for fifty minutes in cups. Serve with foamy sauce.

25. Huckleberry Pudding (Good)

Make a batter of one-half pint sweet milk, one pint flour, three pints berries, two teaspoonfuls baking powder, two eggs, a little salt. Boil four hours and serve with hard sauce.

26. Fruit Pudding

Mix one pint of flour into a rather thin batter, with rich cream; add salt to taste, add one gill of melted butter. Beat six eggs separately, very light; stir these in thoroughly and then add one quart of very nice, ripe berries. Pour into a well-buttered pan, and bake. Eat with hard sauce.

27. Strawberry Shortcake

Make a rich biscuit dough (see Biscuits), and bake in dripping or round pan fifteen minutes. When done, split open, butter, spread each half with berries, and sprinkle with sugar.

Peach, orange, apple or rhubarb may be used instead of berries.

28. Orange Roly-Poly

Two cups flour, one and a half cups milk, one tablespoonful butter, one tablespoonful lard, two tablespoonfuls baking powder, one saltspoonful salt, four fair-sized sweet oranges, half cup sugar. Sift the baking powder and the salt with the flour; rub the butter and lard into it; add the milk, and roll out the dough into a sheet about half as wide as it is long; spread this with the oranges peeled, sliced and seeded; sprinkle these with sugar; roll up the dough with the fruit inside, pinching the ends together that the juice may not run out; tie the pudding up, in a cloth, allowing it room to swell; drop it into a pot of boiling water, and boil it steadily for an hour and a half; remove from the cloth, and lay on a hot dish. Eat with hard sauce.

29. Stewed Fruit Pudding

Stew any sort of fruit or berries desired and sweeten to taste.

Put slices of buttered bread in a serving dish and pour over it some of the hot stewed fruit. Put another layer of bread, then another of fruit, etc., until the dish is full. Serve cold with cream.

30. Plain Fruit Pudding

One cup molasses, one cup milk, one and a half cups flour, quarter cup seeded raisins, quarter cup currants washed and dried, quarter cup shredded citron, one cup suet, one saltspoonful salt, one small teaspoonful soda. Chop the suet into the flour, first mixing the latter with the salt and soda; add the milk and molasses, and beat thoroughly; dredge the fruit and stir it into the pudding; boil in a brown-bread mold two hours and a half. Serve hard sauce with it.

31. Poor Man's Pudding

One cup of sweet or sour milk, one cup of molasses, one-half cup of butter, one pound of raisins, two eggs, one teaspoonful of soda, a little cinnamon, wholewheat flour sufficient to make as thick as cake. Boil four hours without stopping in a floured bag or mold, allowing room to swell. To be eaten with sauce.

32. Grandma's Plum Pudding

Mix one cup molasses and one cup chopped suet and one cup hot water, three cups flour, one tablespoon mixed spices, three teaspoonfuls baking powder, three cups flour, two cups chopped raisins, two cups currants. Sprinkle the fruit with flour to prevent it sinking to the bottom of the pudding. Put in bag or buttered mold and boil three hours. Enough for eight persons.

33. Graham Plum Pudding

Mix one cup molasses, one cup milk, one tablespoonful butter, one-half teaspoonful cinnamon, one-half teaspoonful cloves, one cup raisins, seeded and chopped, one-half cup currants, one beaten egg and add one and a half cups Graham flour mixed with one teaspoonful soda. Beat well, fill butered mold and steam three hours. Serve with cream (or other) sauce.

37. Rice Pudding (Good)

Take two tablespoonfuls rice, wash, pour boiling water over and let stand five minutes; throw off, add a cup of sugar, a little vanilla and two quarts of milk. Bake slowly about two hours, stirring occasionally until last half hour, then brown.

38. Steamed Rice

One quart of sweet milk, two-thirds of a cup of uncooked rice, and a little salt. Put into cups, set in a steamer over boiling water, and cook until the rice is almost like jelly. When cold turn out of the cups, and serve with sugar and cream or with pudding sauce.

39. Rice Pudding With Raisins Or Dates

Wash and soak five minutes three tablespoonfuls rice and add one-half cup seeded raisins or dates chopped, two eggs, one-half cup sugar, and bake slowly three-quarters of an hour.

45. Fig Pudding

One-fourth pound figs chopped fine, two cups bread crumbs, one cup brown sugar, one-fourth pound suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessertspoonful of molasses, one tablespoonful flour. Steam three hours and serve with boiled sauce, flavored with lemon.

46. Chocolate Pudding

One pint milk, one pint bread crumbs, yolks of three eggs, five tablespoonfuls grated chocolate. Scald the milk, add bread crumbs and chocolate. Take from fire and add one-half cup sugar, and the beaten yolks. Bake in pudding dish fifteen minutes.

Make meringue of whites of eggs and three tablespoonfuls sugar, spread over pudding, and brown. Serve cold with cream.