Scalloped Raspberries, Blueberries or Peaches

Put fruit and crumbs or very thin slices of bread in layers in pudding dish, sprinkle each layer with sugar and have crumbs on top. Cover and bake about 1/2 hr., uncover to brown, serve hot or cold with cream-nut or dairy. Leave out sugar and serve with cream sauce.

Bread and Currant Pudding

Put small pieces of dry bread in pudding pan, sprinkle with English currants, pour enough hot, slightly salted water over to moisten well, bake in moderate oven 1-2 hours. Serve with any desired sauce or nut or dairy cream.

Or, sprinkle sugar over bread before adding water and serve plain or with unsweetened sauce. The currants give the pudding a nice flavor if it is otherwise plain.

Bread and Milk Pudding

Use hot nut or dairy milk instead of water in preceding recipe.

Steamed Fig Pudding

1 pt. stale bread crumbs 1 1/2 cup rich milk

1 large cup fine ground figs salt

Mix all together; use a trifle less milk if crumbs are quite moist, steam 2-3 hours; serve as soon as taken from the steamer, with creamy, orange or cream sauce, or with cream whipped or plain; never with lemon sauce.

If to be served with unsweetened cream, put 1/4 cup of sugar in pudding.

Plum Pudding of Crumbs

1 rounding pt. of dry bread crumbs 1/2 cup seeded raisins

1 small cup molasses 2 1/2 -3 cups milk

1/4 cup sugar salt

Steam, covered, 4-5 hours. Stand out of steamer for 10-15 m. before unmolding. The quantity of milk will depend on the kind of crumbs. Serve with vanilla flavored orange syrup sauce, plain pudding sauce or almond cream sauce.

The combined flavors of vanilla and orange in sauces are especially suitable for plum puddings.

Any of the puddings may be steamed in cups or small molds.

Raised cake with fruit, baked or steamed, may be served for plum pudding. Keep wrapped in oiled paper.

American Plum Pudding

5 cups coarse dry bread crumbs 2 1/2 cups grated carrot 1 1/2 cup molasses, or 1 1/4 cup sugar 2 teaspns. salt

1 lb. each raisins and figs cut fine with shears 1/2 lb. currants 1/4 lb. citron sliced

2-4 cups boiling water Steam 4-6 hours. Serve with sauces given for plum pudding of crumbs.

Steamed Whole Wheat Pudding

1 cup milk 1 cup raisins or currants

1 cup molasses 1/2 cup oil

2 cups whole wheat flour salt

Mix all ingredients but flour, agitate liquid with batter whip until full of bubbles, sprinkle flour in slowly with the left hand, keeping up the agitating motion with the right. When the flour is all in and the batter foamy, put into well oiled mold, let stand in a cold place 1/2 hour or longer, then set in steamer and steam 3 or 4 hrs. Serve hot with creamy, foamy, hard or other sauce. 2 1/4 cups of bread flour may be used.

Green Corn Puddings

3 cups corn (12 ears) 1/4 to 1/2 cup sugar

1 pt. milk 1/2 level teaspn. salt

Grate mature corn; mix with milk and sugar in pudding dish; bake in moderate oven 1 - 1/2 hr. Serve plain or with cream or butter.

Graham Porridge Pudding

Take 1/2 or 3/4 milk and 1/2 or 1/4 water, add sugar and salt, stir in gradually graham flour till thick, cook in double boiler 1 hr. or longer; serve warm with cream, nut or dairy, or mold and serve cold with sweet fruit sauce or cream. Omit sugar and serve with honey, maple syrup or molasses or with molasses sauce.