Graham Pudding

One cupful of Graham flour. One cupful of wheat flour. One cupful of molasses. One cupful of sweet milk. One egg.

One tea-spoonful of soda. One cupful of raisins.

Warm the molasses, add the soda to it, and stir in the two kinds of flour well sifted together ; then gradually add the milk, then the egg well beaten, and lastly the stoned raisins. Place the mixture in a buttered basin or in a pudding-mould, set it in a steamer over a kettle of hot water, and steam two hours. Serve with the following

Egg Sauce

One cupful of powdered sugar. One-half cupful of butter. Two eggs. Flavoring.

Beat the butter to a cream, gradually add the sugar, beating well, and lastly stir in the beaten eggs, and any desired flavoring.

Strawberry Puff Pudding

This pudding is to be served hot. For six persons allow

One pint of flour.

Two tea-spoonfuls of baking-powder.

One tea-spoonful of salt.

One quart of strawberries.

Sweet milk.

Sugar.

Stir the powder into the flour, and add milk, stirring all the time until a rather thick batter is formed. Have ready six well greased tea-cups, the hulled strawberries and a cupful of sugar. Put a spoonful of the batter in a cup, then a thick layer of berries, next two tea-spoonfuls of sugar upon the berries and finally another thin layer of the batter. Repeat this until all the batter has been used when the cups should not be more than two-thirds full. Set them in a steamer over a kettle of boiling water, and steam half an hour. There should be no delay in serving as soon as done, for the puffs fall very quickly. Serve with a

Strawberry Sauce

Two eggs.

One-half cupful of butter. One cupful of boiling milk. One cupful of strawberries. One cupful of sugar.

Rub the butter and sugar to a cream, add the eggs, well beaten, and stir in the berries. Set the bowl containing the sauce in a basin of hot water, gradually add the hot milk, cook two minutes, and send to table. Other berries may be used as the strawberries are in this case.

Pudding Of Stale Cake

Chocolate layer-cake is the best variety to use in this way, but any other kind will do. Make a soft custard of

Two eggs (yolks). One pint of milk. One-half tea-spoonful of salt. Two table-spoonfuls of sugar.

Beat the yolks with a little of the cold milk ; heat the rest of the milk, and when it boils, add the yolks. Stir two minutes, add the salt and sugar, and remove from the fire. Break the cake into pieces, - which for this quantity of custard should measure not more than a pint. Place the cake in a pudding-dish, pour over it the custard, and bake twenty minutes. Beat the whites of the eggs stiff, add one table-spoonful of sugar, spread the egg over the top, and brown delicately in the oven. Serve cold.

Queen Of Puddings

This may be eaten hot or cold. The following quantities will answer for eight persons.

Two cupfuls of bread-crumbs. One quart of milk. Four eggs.

One table-spoonful of butter. One lemon (rind and juice). One-half tea-spoonful of salt. One-half cupful of jelly. One cupful of sugar.

Soak the crumbs in the milk for half an hour. Beat the yolks and sugar together until light, add them to the crumbs and milk, stir well, and put in the lemon. Pour the whole into a pudding-dish, and bake half an hour. Whip the whites of the eggs stiff, and add to them three table-spoonfuls of sugar; when the pudding is done, place on top of it a layer of the egg, then a layer of jelly and lastly the rest of the egg, and brown to a delicate color. If a sauce is preferred, the simple cream sauce will be most suitable.