Graham Cracker Pudding

4 tablespoons butter

1/2 cup sugar

1 egg

1 1/2 level tea spoonsful baking powder.

3/4 cup milk

1/2 teaspoon vanilla

1/2 teaspoon salt

3 cups rolled graham crackers

Dates may be added, if desired.

Cream butter and sugar; add beaten yolk of egg and salt. Mix cracker crumbs with baking powder and milk. Add white of egg beaten stiffly. Put in mold and steam 1 1/2 hours.

Date Pudding

1 pint boiling water 1/4 teaspoonful salt 1/2 cup sugar

1/2 cup nuts

1/2 cup graham flour

1/2 pound dates (pitted)

Put sugar and salt into boiling water; add graham flour very slowly. Cook 25 minutes; stir in the dates (which have been chopped); turn off the fire and add nuts and vanilla. Pour in buttered pan and cool. Serve in sherbet glasses with whipped cream.

Bread Pudding

3 cups bread

1 cup sugar

2 cuds milk

2 eggs

Nutmeg or vanilla

Beat mixture and eggs together; add milk. Pour mixture over moistened bread and stir. Add flavoring to taste.

Sauce for Bread Pudding

2 eggs

1 cup sugar

1/2 cup butter 1 teaspoon vanilla

Beat eggs and sugar thoroughly; add vanilla and put in double boiler; add butter. Do not boil.

Pineapple Rice

Cook one cup rice; when done add one cup sugar, one large can grated pineapple and cool. When cool add one-half pint cream whipped thick and put on ice until ready to serve. Gar-nish with whipped cream and cherries and serve.

Jellied Grapes

1/3 cup of rice 2 cups of grapes

1/2 cup of water

2 tablespoons of sugar

Sprinkle the rice and sugar with the grapes. Place them .in a dish, pour on the water, cover close and simmer two hours, slowly, in the oven. Serve warm as sauce or cold as pudding. If served warm as pudding, increase slightly the proportion of rice and sugar.

Prune Pudding

1/2 pound primes 1/2 cup sugar

Whites of 2 eggs

Stew prunes until soft, then chop about the size of raisins. Beat egg whites stiff and add to sugar, then add to prunes gradually. Stir all well and bake 15 or 20 minutes. Serve hot or cold with cream or whipped cream. Vanilla may be added.

Marshmallow Rice Pudding

1 cup rice 3 1/2 cups water 1 teaspoon salt 3 eggs

1/2 cup sugar

1 teaspoon lemon extract

1/2 cup milk

1 dozen marshmallows

Put salt in water and boil. When it begins to boil pour rice slowly and boil until tender. Then mix eggs, sugar, milk and extract together and add to rice. Put in a baking-dish and cover the top with marshmallows. Bake slowly until light brown.

Blueberry Pudding

1/2 cup sugar 4 tablespoons oil 1 egg

1  cup water

2 cups blueberries

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon mace

Cream sugar, oil and egg together; add water. Stir in the sifted dry ingredients and blueberries. Turn in to a greased mold; cover tightly and steam two and one-half hours.