Conway Pudding

Butter a pudding dish, lay in tart apples, sliced, sprinkle with white sugar, and a little nutmeg, and butter, then some stale bread crumbs. Fill the dish with alternate layers of apples and bread crumbs. Pour over it one cupful of milk. Bake in a moderate oven one hour. To be eaten either with cream and sugar, or sauce. Mrs. E. B. Irvin.

Jam Pudding

One cupful any kind of jam or canned fruit, three eggs, beaten separately, one-half cupful of butter, one cupful of sugar, one small teaspoonful of soda, two cupfuls of flour. Bake 25 minutes. To be eaten with sauce, or cream and sugar.

Mrs. F. A. Wolff.

Brown Pudding Sauce

One tablespoon butter, three tablespoons C. sugar, one tablespoon flour. Mix together in pan and set on stove, and melt and brown. When quite brown pour in a pint or more of hot water and boil and stir until all lumps are melted and it is about as thick as cream. Clara Butler.

Apple Pudding

Pare and chop fine six sour apples, grease a pudding dish, put in a layer one-half inch thick of grated bread, add bits of butter, put in a layer of chopped apples, sprinkle over with sugar and any spices, and repeat until dish is full. Have the last a layer of apples, pour over one cupful of cold water; bake thirty minutes.

Washday Pudding

One cupful of sweet milk, one cupful of sugar, one egg, two tablespoonfuls of butter, two teaspoonfuls of baking powder, flour enough for cake dough, lemon flavoring; steam one-half hour. Serve hot with sauce: One cupful of vinegar and water,one tablespoonful of butter,one egg or corn starch,lemon flavoring. Mrs. J. M. Warwick.

Orange Pudding

Two and one-half cupfuls of flour, cupful of water and orange juice (the grated rind and juice of one-half orange being used), one large cupful of sugar, butter the size of a walnut, two eggs, two teaspoonfuls of baking powder; steam one hour. Serve with cream. What is left is good steamed over.

Mrs. Sue C. Bassett.

Steamed Pudding

One eggs one-half cup sugar, one tablespoon butter, one-half cup sweet milk, one cup flour, two teaspoons baking powder, a pinch of salt, one-half cup of raisins or any kind of fruit. Fill cups about half full and steam an hour or more. Serve with sauce. Clara Butler.

Pudding

Two cups fruit juice, three-fourths cup sugar, three tablespoons corn starch. Cook slowly ten minutes. Beat into it the whites of two eggs, pour in sherbert cups and serve cold with whipped cream. Bess Bassett.

Raspberry Pudding

One cup flour, one-half cup sweet milk, one-half cup sugar, one egg, butter size of small egg, one small teaspoon baking powder, one cup raspberries. Bake in moderate oven.

Sauce

One cup sugar, one level tablespoon flour. Mix sugar and flour dry, add one pint boiling water stirring constantly until clear and add one cup raspberry juice.

Mrs. Guy H. Carroll.