Apple Dumplings (special).

Mix 1 cup of sugar and 1 tablespoon flour with cold water to the consistency of cream. Then add 1 pint boiling water. Boil and add 1 tablespoon butter and flavor. Peal, core and chop six large apples. Make rich biscuit dough and roll in sheet. Spread apples on dough, sugar and add cinnamon. Roll and cut into slices. Place in pan, cover with half the sauce and bake and serve hot with remainder of sauce.

Mrs. E. G. Taylor

Rhubard Pudding.

Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar over it; make a batter of 1 cupful of sour milk. 2 eggs, a piece of butter the size of an egg, half a teaspoonful of soda, and enough flour to make a batter about as thick as for cake. Spread over the rhubarb and bake. When done, turn out on the platter upside down. Serve with sugar and cream.

Mrs. L. G. Hoyt

Suet Pudding.

One cup of suet, 1 cup of raisins. 1 cup of molasses. 1 cup sweet milk, 1 teaspoon soda, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, pinch of salt, flour enough to make like cake dough. Steam three hours.

Mrs. Carrie Smyser

Steamed Suet Pudding.

One cup molasses, 1 cup finely chopped suet, 1 cup milk, 3 cups flour, 1 teaspoon soda. 1 teaspoon each of cinnamon, cloves and nutmegs. 1 cup stoned raisins, currants, nuts and citron if wished. Steam 3 or 4 hours.

SAUCE - Eight tablespoons sugar, 1 tablespoon flour, 2 tablespoons butter, vanilla. Pour on boiling water, and thicken.

Mrs. E. W. Kelly.

Brown Pudding.

Yolks of 2 eggs. 1/2 cup cold water, 1 cup molasses (light New Orleans), 1/2 teaspoon each of spices, cinnamon and cloves, 2 cups flour, 1 teaspoon soda, 1/2 cup hot water. Dissolve soda in hot water. Add molasses, then flour and spices alternately with cold water, and eggs last. Steam 1 hour.

SAUCE - Whites 2 eggs well beaten, 1/2 cup sugar. 1/2 cup butter. Melt butter and sugar together and add whites. Flavor to taste.

Mrs. S. B. Snyder.

Apple Pudding.

Pare and chop 6 tart apples, butter a pudding dish, put in a layer of fine bread crumbs, add bits of butter, then a layer of apples with sugar and nutmeg; repeat until the dish is full. finishing with bread crumbs. Pour over the whole a teacup of hot water, bake half an hour and serve with any preferred sauce.

Mrs. C. W. Cord.

Steam Pudding.

One and a half cups raisins, 1 cup beef suet, 1 cup sour milk, 1 egg, 1 cup syrup. 1 level teaspoon soda, 1 cup nuts, flour for stiff batter. Steam 2 hours.

SAUCE - Three cups boiling water, 1 tablespoon cornstarch, butter size of walnut, 1 cup sugar, salt and flavoring.

Mrs. Stewart.

Eggless Plum Pudding.

One heaping cup bread crumbs, 2 cups flour, 1 cup of suet chopped fine, 1 cup of raisins, 1 cup of molasses. 1 cup of sweet milk, 1 teaspoon each of soda, salt, cloves and cinnamon. Fill baking powder cans a little more than half full, set in kettle of hot water and boil steadily for 2 1/2 hours.

Mrs. C. W. Cord. Mrs. J. H. Cord.