Bread Pudding - Lemon Sauce

1 pint milk. salt. 2 eggs. 1 cup sugar. 1/2 lb. nut meats (or more).

Use required amount of bread to soak up 1 pint of milk.

Sauce.

1 cup sugar. 1/2 to 2/3 cups water. Butter size of walnut. Juice of 1 lemon.

Mrs. C. E. Mutschell.

Cottage Pudding

1 cup sugar. 1 egg. 1/2 cup milk. 2 teaspoons Royal baking powder. 1 1/2 cups Henkel's flour. 1 teaspoon vanilla. Butter size of an egg.

Mix as for cake.

Sauce.

1 cup sugar. 2 tablespoons Henkel's flour. 1/2 cup butter (scant). 1 3/4 cups boiling water. Yolk of 1 egg. 1 teaspoon vanilla.

Melt butter and sugar in double boiler. Stir in flour and add boiling water. Beat in yolk of egg and stir constantly for 10 minutes; add vanilla.

Mrs. George E. Goddard.

Indian Pudding

1 quart scalded milk. 1 tablespoon ginger. 1/2 cup corn meal. 1/2 cup molasses. 1 teaspoon salt. 1/2 cup chopped suet.

Pour milk slowly on meal, stirring constantly; add molasses, salt and ginger. Cook in double boiler 20 minutes. When cool add suet beaten well into ingredients. Pour into buttered pudding dish and bake 2 hours in slow oven. Serve with cream. Mrs. Geo. Ë. Goddard.

Queen Of Puddings

2 cups bread crumbs. 1 quart milk. 1 cup sugar. Yolks of 4 eggs, beaten. Juice and rind of 1 lemon. Butter size of an egg. Currant jelly.

Cream the butter and sugar; add the beaten yolks, then bread crumbs, milk and rind of lemon. Bake this like a custard, then spread jelly over top and add the meringue made of the beaten whites and 2 tablespoons sugar and the lemon juice. Brown in oven. Mrs. E. Moore.

Molasses Pudding

1 egg. 2 cups Henkel's flour. 1 cup molasses. 1 teaspoon soda. 1/2 cup cold water.

Steam 1 hour.

Sauce.

Two eggs beaten, add 1 1/2 cups sugar and beat well, 3/4 cup melted butter.

Date Pudding

1 cut nuts. 1 teaspoon Royal baking powder. 1 cup dates. 1/2 cup sugar. 2 eggs. 2 tablespoons Henkel's flour.

Bake one-half hour or steam one hour. Serve with whipped cream. Mrs. Mac H. Wallace.

Fruit Pudding

4 tablespoons tapioca (Minute). 3/4 cup sugar. 10 figs. 1 pint boiling water. 1/2 cup raisins. 1 cup dates. 1 teaspoon vanilla.

Boil tapioca in double boiler until clear, stirring frequently. Add figs, dates, raisins, sugar and vanilla. Cook 1 hour. Serve cold with whipped cream.

Steamed Fruit Pudding

1 1/2 cups Henkel's flour. 1 teaspoon butter (heaping). 2 teaspoons Royal baking powder. 1 cup fresh fruit or berries. Milk to make batter. Salt.

Steam 45 minutes. Mrs. Newhall.

Graham Pudding

1/2 cup molasses. 1 1/2 cups graham flour. 1/4 cup butter. 1/2 teaspoon soda. 1/2 cup milk. 1 teaspoon salt. 1 egg. 1 cup raisins.

Melt butter; add molasses, milk, beaten egg; put soda and salt into flour. Mix a little of the flour with raisins and add them last. Steam in cups 1 hour. Serve with a sauce.

Mrs. Robeson.

Sauce.

1 cup sugar. 1/2 pint boiling water. 3 tablespoons butter. Juice and rind of 1 lemon. 1 tablespoon Henkel's flour.

Boil 3 or 4 minutes. Mrs. C. C. Curtis.

Steamed Pudding

1 cup bread, dried cake or cookie crumbs (packed down). 1 cup chopped suet. 1 cup molasses. 1 egg. 1 teaspoon soda. 1 cup raisins. 1/2 cup sugar, if cake or cookie crumbs are used. 1 cup milk. 1 teaspoon cinnamon. 1 cup sugar if bread crumbs are used. 1 teaspoon salt.

Steam 3 1/2 hours.

Sauce.

1 cup sugar. Grated rind of 1 lemon. Butter size of an egg. White of 1 egg.

Cream butter and sugar, add lemon and whip in white of egg. Mrs. Dunbar.

Jerusalem Pudding

1 cup rice, salted. 1/2 walnut meats. 1/2 cup dates. 1 cup sugar. 1/2 cup figs. 1/2 box Knox plain gelatine.

Cook rice very well done, dissolve gelatine in one cup hot water, add to rice while warm. Add figs, nuts, dates cut in small pieces; also 1/2 pt. of cream whipped. Serve with whipped cream and cherry. Can be made a day or two before serving if kept cool.

Mrs. S. Simmons.

Norwegian Prune Pudding

One-quarter lb. prunes, soak 1 hour in 1 cup cold water. Boil in same water until soft. Remove pits, put back in same water. Add 1/2 cup sugar, 2/3 cup boiling water, simmer ten minutes; 1 tablespoon cornstarch, mix with cold water, add to prune mixture, cook 5 minutes. Add 1/2 tablespoon lemon juice. Then 1 egg white, beaten stiff, 1/4 cup walnut meats chopped.

Mrs. E. I. Chase.

Soda Pudding

6 tablespoons Henkel's flour. 6 tablespoons brown sugar. 6 tablespoons currants. 1 teaspoon soda. 6 tablespoons suet.

Mix stiff with milk and steam in a buttered basin 3 hours.

Miss K. Mitchell.

Christmas Plum Pudding

1 1/2 cup brown sugar. 1 cup suet. 3 eggs well beaten. 1/2 cup milk. 1 cup bread crumbs. 1/2 cup Henkel's flour. 1 cup raisins. 1 cup currants. Orange peel. Nuts. 1/2 teaspoon allspice. 1/2 teaspoon cloves. 1/2 teaspoon nutmeg. 1/2 teaspoon cinnamon.

Mix ingredients in the order given and steam three hours.

Pudding Sauce.

1/2 cup sugar. 1 cup whipped cream. 2 egg yolks beaten well.

Mrs. E. I. Chase.