"Far too much sugar is used in food. Cakes, sweet puddings, pastries, jellies, jams are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs and sugar are the chief ingredients.

"The free use of milk and sugar taken together should be avoided."

Desserts made of tart fruits and bread should be avoided by those with a tendency to acid stomach.

Elizabeth's Indian Pudding

2 qts. milk 1 egg

1 cup corn meal 2/3 cup molasses

2 tablespns. flour 1/2 cup sugar 1/4 - 1/2 cup butter 1/2 teaspn. salt

Mix meal and flour, pour I qt. boiling milk over, stirring; boil well, add butter; combine egg, molasses, sugar, salt and the remaining quart of milk and add to the corn meal mixture; bake for 2 hrs., stirring occasionally. Serve warm or cold, plain or with cream, nut or dairy.

Corn Cake Pudding

Use 2 eggs and 3 tablespns. sugar to each quart rich milk and turn over crumbs, dice or small pieces of corn cake; sprinkle top with sugar and bake in moderate oven until eggs are set. Max-use currants and raisins.

Brown Bread Pudding

1 cup brown bread crumbs 3 tablespns. sugar

1 pt. milk 2 or 3 eggs salt

Add stiffly-beaten whites of eggs last; bake in pan of hot water or in slow oven, covered part of the time; serve warm with hard sauce or cold with whipped cream.

Steamed Crumb Pudding

1 pt, hot milk 1/4 - 1/2 cup sugar

1 - 1 1/4 cup dry bread crumbs 2 eggs

1/2 teaspn. vanilla

If bread was very light, the larger quantity of crumbs will be required. Pour milk over crumbs, add sugar, cool; add beaten eggs and vanilla. Steam in large or small molds 1-1 1/2 hr. Unmold, serve with orange, hard, jelly, foamy, plain or any desired sauce. Vanilla may be omitted. Fine cut raisins or citron, dried blueberries, English currants or any desired fruit (about 1/2 cup) may be added to the pudding sometimes; also fresh red or black raspberries, blueberries or blackberries.

Steamed Cabinet Pudding

3 eggs

3 tablespns. sugar

3 cups milk

1 cup fruit (currants, raisins, citron), chopped fine

3 pts. stale bread or cake crumbs salt

Beat eggs, add sugar, salt, milk, pour over crumbs, let stand 1 hr. Use 1 tablespn. of softened butter in oiling a three-pint mold; sprinkle mold with fruit, pour in batter, steam in vessel of hot water in oven for 2 hrs. Serve with creamy sauce.

Orange Pudding

1 qt. milk 2 or 3 eggs

1 cup sugar 4 large oranges

4 level tablespns. corn starch salt

1 tablespn. powdered sugar

Heat 3/4 of milk with 1/3 of sugar to boiling and stir in slowly corn starch which has been blended with the remaining cup of milk, boil up well and cook in double boiler for 10 m., then add yolks of eggs which have been beaten with 1/3 the cup of sugar; when well heated through, remove from fire and cool. Grate rind from one orange and mix with a little of the remaining sugar; prepare orange pulp according to directions on p. 42, and put into glass dish or individual glasses and sprinkle with remaining sugar; when custard is cold turn it over the oranges, and just the last thing before serving sprinkle the peel over the custard and pile on it in spoonfuls (or put on with pastry tube) the whites of the eggs beaten stiff with a speck of salt and the powdered sugar; Serve at once.

Sprinkle meringue with cocoanut sometimes, or decorate with leaves of angelica or diamonds of citron. The custard may be delicately flavored with vanilla. Other fruits may be used.