Strawberry Pudding

Fill a three-pine mould or pail two-thirds full with alternate layers of sliced sponge cake and macaroons. Add to a pint of the strawberry juice one cup of cream, one-half cup of sugar and one-fourth tea-spoonful of salt. Pour it over the cake, cover the mould tightly, steam for two hours. Serve hot with whipped cream, flavored with a little sherry.

Victoria Pudding

Bake sponge cake in a round pan with a hole in it, fill up the hole with whipped cream and sprinkle the top with red cherries cut in fine pieces. Surround the cake with a chocolate sauce.

Milton Pudding

2 cups fresh bread crumbs.

4 cups milk.

2 eggs.

1/2 teaspoonful salt.

3 tablespoonfuls sugar. 2 oz. or 2 squares of Baker's Chocolate.

Scald the milk in a double boiler, add the chocolate, which has been scraped fine, the sugar and the salt. When the chocolate has dissolved pour the mixture over the bread crumbs, add the eggs, pour in a buttered baking dish and bake until the center is firm, about one-half hour. Serve with a liquid sauce.

Delicate Pudding

1/2 cup butter. 1/4 cup flour. 1 cup scalded milk. 1 teaspoonful baking powder.

2 eggs. 1/4 cup sugar. 1/4 cup fine dried bread crumbs.

Cream the butter. Stir in the flour and let cook in the hot milk stirring constantly until the mixture thickens. Beat the eggs. Add the sugar and stir into the hot mixture. Stir in the crumbs and turn into individual molds carefully buttered, dredged with sugar. Bake until firm. Serve with orange or lemon sauce.

Prune Pudding

Stew one cup of raisins and one cup of prunes until tender. Place in a baking dish. Sprinkle with a little lemon juice and one-fourth cup of sugar. Cover with a rich biscuit dough. Bake and serve hot with cream sauce.

Steamed Date Pudding

Sift together one cup of whole wheat flour, one-half cup of white flour, one-half teaspoonful salt, one teaspoonful soda. Beat one egg. Add half cup of molasses, half cup of milk, one-quarter cup of melted shortening and one cup of dates stoned and cut in small pieces. A little cinnamon and nutmeg. Mix all thoroughly and turn into a buttered mold. Steam two and a half hours. Serve hot with a sauce.