Prune Whip

One pound fine black prunes soak over night. In morning cut out stones and chop fine. Add one cup sugar, stir well and cook two or three minutes. Beat until stiff the whites of six eggs, stir prunes into the whites, put into a greased baking dish and bake until nicely browned. Serve with whipped cream or custard. Will serve about ten persons.

Bess. V. Sponsler.

Mrs. W. W. Moorhead.

Lemon Pudding

Two eggs, two-thirds cup of milk, one cup sugar, one cup flour, tablespoonful butter. Beat the butter, sugar and yolks of eggs until light, add milk and lightly beat in flour with a large teaspoon baking powder, lastly the whites of eggs beaten stiff. Bake in square pan.

Lemon Sauce

One lemon, one cup sugar, one cup water, one dessert spoon butter, boil together and thicken with one tablespoon corn starch dissolved in cold water, until clear.

Mrs. Wm. McHard.

Graham Pudding

One cup sour milk, one cup molasses, one cup raisins, one teaspoon soda, graham flour (stiff batter). Steam two hours. To be eaten with sauce. Mrs. T. A. Vernon.

Steamed Graham Pudding

One egg, one cup Orleans molasses, one cup raisins, one cup sweet milk, one-half cup butter, one teaspoonful soda and one of cream tartar, one-half nutmeg, two and one-half cups Graham flour, dredge the raisins with a half cup wheat flour, steam two hours.

Sauce

One cup C sugar, two good tablespoonsful butter, one large tablespoonful flour. Heat it together, then put a pint of boiling water and stir until it thickens, then add half nutmeg.

Mrs. John Duff.

Raisin Puffs

Two eggs, two tablespoons sugar, one-fourth cup butter,. three teaspoons baking powder, two cups flour, one cup chopped raisins, one-half cup chopped English walnuts, one teaspoon vanilla. Fill buttered cups one-half full and steam three-fourths of an hour.

Sauce

Melt one-third cup butter with one heaping teaspoon flour and two tablespoons sugar, add cup boiling water. Flavor with vanilla. Myra B. Garrett.

Maud Brown.

Nut Pudding

Two and one-half cups flour, one-half teaspoon soda, one-half teaspoon salt, one-half salt spoon cinnamon, one-half salt spoon nutmeg, one-half cup butter, one cup raisins chopped, one cup nuts chopped, one cup sweet milk, one cup molasses. Steam three hours and serve with sauce.

Sauce

One-half cup butter, one cup powdered sugar, one teaspoon vanilla, two tablespoons fruit juice, one-fourth cup boiling water. Just before serving add water and beaten white of one egg until it foams. Mrs. Chris Thede.

Vanilla Sauce

One cup water, one-half cup sugar, two tablespoons corn starch, two teaspoons vanilla. Mix the sugar and corn starch; add the water and boil five minutes. Remove from the fire and add the butter and vanilla. Mrs. Wansing.

Plain Pudding Sauce

Three tablespoons sugar, three tablespoons vinegar, one tablespoon butter, one tablespoon flour, mix well, then pour three-fourths pint of boiling water over it, boil five minutes, sprinkle with nutmeg. Mrs. E. B. Irvin.

Steamed Suet And Fruit Pudding

Two and one-half cups flour, one teaspoonful soda, one-half teaspoonful salt, one-half salt spoonful cinnamon, one-half salt spoonful nutmeg, one cup chopped suet or two-thirds cup butter, one cup chopped raisins or currants, one cup water or milk, one cup molasses. Sift the soda, salt, and spice into the flour, rub in the butter and add the raisins. Mix the milk with the molasses and stir it into the dry mixture. Steam in a buttered pudding mold three hours. If water and butter be used, three cups of flour will be required as these thicken less than milk and suet. It can be steamed in cups. Serve with foamy sauce.

Foamy Sauce

Whites of two eggs, one cup sugar, one cup boiling milk, juice of one lemon. Beat whites of the eggs till foamy, but not dry; add the sugar, beat well: add the milk and lemon juice.

Ella G. Reynolds.