"The proof of the pudding is in the eating thereof and not in chewing the string." - Old Proverb.

Black Pudding

One cupful of raisins, one cupful of currants, one cupful of sweet milk, one-half cupful of molasses, one cupful of chopped suet or one-half cupful of melted butter, 2 teaspoonfuls of baking powder, flour to make a stiff batter, dark flavoring. Steam 3 hours. Use any kind of sauce that suits best. This makes a large pudding. Mrs. Thos. Maddux.

Cracker Pudding

One quart of milk, one cupful of sugar, one cupful of rolled crackers, one half cupful of seeded raisins or currants, one teaspoonful of baking powder, two eggs, a little salt, a little nutmeg, one teaspoonful of cinnamon. While baking stir once or twice to keep fruit from settling. Serve with sauce.

Sauce

One cupful of sugar, one heaping tablespoonful of flour, made into a smooth paste, a little nutmeg, a little salt, one pint of boiling water; let all come to a boil. Mrs. Sara C. Ramsey.

Date Pudding

One and one-fourth cupfuls of sugar, one cupful of flour, one cupful of bread crumbs, one cupful of sweet milk, one egg, one cupful of dates or raisins, one-half teaspoonful of soda, flavor with nutmeg. Beat all together and steam two hours. Eat with cream. Mrs. Archibald McKinney.

Brown Betty Pudding

Pare and quarter six or seven good sized tart apples, chop tolerably fine, have one cupful of fine bread crumbs, butter a quart dish, put in a layer of apples, sprinkle with sugar, a little nutmeg or cinnamon, and small bits of butter, cover with bread crumbs, then more apples. Proceed in this order till the dish is full, having a layer of crumbs on top. If the apples are not very juicy put in a few spoonfuls of water. Bake about an hour, or until apples are soft. Eat warm with sugar and cream. Ada McKinney.

Mrs. Low Brown.

Steamed Brown Pudding

One egg, two spoonfuls of butter, one cupful of sugar, one half cupful of sour milk, one-half teaspoonful of soda, flour to make a stiff batter; flour one cupful of raisins, and one cupful of currants, stir in batter, scald and flour a cloth, put in colander and steam two hours.

Sauce

One tablespoonful of flour and one tablespoonful of butter melted together, add one cupful of sugar, one teaspoonful of vinegar, two-thirds cupful of boiling water, flavor with nutmeg.

Mrs. Charles Kinsey.

Vanilla Sauce

One pint of milk, yolks of four eggs, two tablespoonfuls of sugar, one teaspoonful of vanilla. Put the milk on to boil. Beat the yolks and sugar together until light, then add them to the boiling milk, stir over the fire for two or three minutes; take off and add vanilla. Set away to cool.

Mrs. Martha Gillespie.

Coffee Jelly

One ounce Cox's gelatine, soak in three pints of cold coffee (such as is left from breakfast) and two cupfuls of sugar. When the gelatine is soaked or dissolved, boil eight or ten minutes and pour into mold. In hot weather put on ice.

Serve with sugar and cream.

Bernice Lorimer Blake. Sara C. Ramsey.

Make a rich paste as for shortcake, line a deep plate with the dough and cover with layer of pineapple, sprinkle with sugar, cover with layer of dough; steam one hour. Serve with pineapple sauce.