How To Make Plain Boiled Pudding

Molasses-Cupfuls ..........................................1

Butter-Cupfuls ..............................................1

Soda-Teaspoonfuls ........................................1

Cut Raisins-Cupfuls . .....................................1

Flour

Mace and Nutmeg.

Dissolve soda in the milk; mix in molasses and butter; add sufficient flour for a stiff batter; flavor with mace and nutmeg. Citron improves it. To be served with sauce. MRS. AMELIA McKIMMON.

How To Make Delicate Rice Pudding

Raw Rice - Cupfuls ........................................1/2

Water - Cupfuls ..............................................1 1/2

Milk - Cupfuls ................................................2

Eggs ................................................................4

Sugar - Cupfuls .....................1 1/2

Pinch of Salt.

Vanilla - Teaspoonfuls ....................................1/2

Boil the rice in the water and when nearly done add the milk and cook until the rice is soft; add the yolks beaten with 1 cup of sugar; add salt and vanilla; take from the fire and stir in the beaten whites of 2 eggs; make a meringue of the remaining whites and 1-2 cupful of sugar spread over the top and set in the oven to brown. MRS. B. R. LACY.

How To Make Quick-Baked Pudding

Eggs ................................................................5

Flour - Tablespoonfuls ..................................5

Sugar - Tablespoonfuls ..................................5

Milk - Quarts ..................................................1

Beat the eggs separately; put in sugar and flour; boil the milk and pour over the batter; bake fifteen minutes. Serve with sauce. MRS. N. B. CROW.

How To Make Boiled Lemon Pudding

Bread Crumbs - Pounds ................................1/2

Suet - Pounds ...............................1/2

Sugar - Pounds ................................................1/2

Lemons ............................................................2

Eggs (yolks) ...........................4

Eggs (whites) ..................................2

Use rind and juice of the lemons. Boil one hour and serve with wine sauce.

MRS. CHARLES HAIGH (Fayetteville).

How To Make Lemon Pudding

Eggs ..............................................6

Lemons ........................................2 (3 if small).

Butter - Cupfuls ..........................1

Sugar - Cupfuls............................2

Meal - Cupfuls..............................1/2

Cream butter and sugar and lemons, beat eggs separately and add lastly the sifted meal. This is especially nice. MRS. B. S. SKINNER.

How To Make Lemon Pudding. 2

Eggs (yolks) ........................ 16

Sugar - Tablespoonfuls ................................16

Melted Butter - Tablespoonfuls ..................16

Lemons ..........................................................4

Crackers ........................................................4

Beat the eggs very light; add the sugar and butter and the grated rind of 4 lemons and juice of 3, with crackers finely powdered. Stir these well together, put a light puff paste in the dish, pour the batter in it and bake in a moderate oven. A meringue must be put on this pudding. MRS. HENRY MORDECAI.