Frozen Pudding

1 pint whipped cream

12 stale macaroons

1/2 cup sliced candied pineapple

1/4 pound crystallized cherries or other crystallized fruit

1/2 cup confectioners sugar

1/4 teaspoon maraschino syrup

Mix all together thoroughly and pack in a mold Pack in ice and let stand for four hours. Such puddings may be packed in snow in the winter and the freezing will be just as even as with ice. A little coarse salt will hasten the freezing. Frozen Rice Pudding 4 egg yolks 2 cups milk 1 cup cooked rice

3 tablespoons sugar 1 cup whipped cream 1 tablespoon vanilla

Heat the milk and egg yolks in a double boiler. Stir constantly until it thickens. Remove from flame and add vanilla, sugar and the rice put through the food chopper. When cold add the whipped cream. Turn into a tightly covered mold and pack in ice and salt until frozen. Requires about one hour.

Nesselrode Pudding

Add to two quarts of vanilla ice cream mixture

1/2 cup marrons chopped 1/4 cup marron syrup 1 teaspoon citron 1/2 cup chopped red maras-chino cherries

1 tablespoon chopped pe-cans or walnuts

Mix all the ingredients together and add to the ice cream mixture. Do not freeze too hard. Serve with whipped cream sweetened with a little marron syrup or syrup from cherries.

<1h>Biscuit Tortoni

1/2 cup walnuts

6 macaroons

1 quart vanilla ice cream

Crush the nuts and macaroons as fine as possible. Mix with the ice cream and freeze in refrigerator pans.

Canadian Pudding

1 cup chopped suet

1 cup molasses

1 cup bread crumbs

1 cup brown sugar

1 cup seeded raisins

1 cup finely chopped apples

1 cup sweet milk

1 cup chopped nuts

1  teaspoon each of cinnamon, cloves, nutmeg

2 teaspoons of baking powder in 2 large cups of flour

Steam or boil three hours. Serve with hard sauce.

Carrot Plum Pudding

1 cup grated raw potato

1 cup grated raw carrot

1 cup suet chopped fine

1 cup sugar

1 1/2 cups flour

1 cup seedless raisins

1/2 cup currants

1/4 cup citron, cut fine

2 eggs

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon cinnamon (ground)

1/2 teaspoon nutmeg

Mix soda with potato and carrot; add sugar, suet, and eggs slightly beaten. Sift spices with flour and add to mixture. Lastly add fruit slightly floured. Steam three hours.

A Pound Plum Pudding

1 pound of suet

1 pound of currants

1 pound of seeded raisins 8 eggs

1/2 grated nutmeg

2 ounces of sliced candied peel

Chop the suet fine; mix with it the dry ingredients; stir these well together, and add the well-beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added. Press the pudding into a mould, tie it in a floured cloth, and boil five hours, or rather longer, and serve with sauce. Note: The above pudding may be baked instead of boiled; it should be put into a buttered mould or pan and baked for about two hours; a smaller pudding would take about one and a quarter hours.