Date Pudding

8 ounces of stoned dates 1 gill of milk

8 ounces bread or rusk crumbs 2 ounces butter

1 ounce sugar

Clean, and stone the dates, and cut them into four; make the milk hot; put the butter in the milk, and pour it over the bread crumbs; let it stand for five minutes; then add the dates, mix well, and steam for three and a half hours. Serve with sweet sauce.

Cocoanut Dates

1 dozen stoned dates 3 English walnuts

2 tablespoons shredded cocoanut 2 tablespoons icing

Insert one-half of a walnut meat in the date. Dip in thin icing and roll in shredded cocoanut.

Date Marmalade

2 cups dates

1/2 teaspoon grated lemon rind

1/2 teaspoon grated orange rind 2 teaspoons butter

1/2 teaspoon cinnamon

Immerse the dates in cold water. Remove the stones, and wash in hot water. Put seeded dates to cook in an equal quantity of boiling water, together with the grated lemon rind, and cook until tender and quite dry.

Currant Pudding

6 slices stale bread 4 ounces raspberries

1 pound red currants 4 ounces sugar

1 gill of cream

Cook the fruit and sugar together for ten minutes; then dip the slices of bread into the juice, and line a plain pudding basin with it, each piece overlapping. Then fill the basin with the fruit, put a piece of bread on top, cut the bread round the edge to make it even with the basin; put a plate over and a heavy weight on top, and leave it until it sets, which will be in about four hours. Turn out, and put the whipped cream on top. This can be made with various kinds of fruit in season.

Cranberry Sauce

1 quart cranberries

1 cup sugar

1 1/2 to 2 cups water

Pick over the cranberries very carefully, wash, and cook in boiling water. Add the sugar, and cook slowly until the berries are soft and tender. The intense acidity of the berries may be partly obviated by first parboiling them just for five minutes. Then remove from fire, force through a strainer, and cool.

Old-Fashioned Cranberry Dumplings

1 quart of cranberries 1 1/2 cups water

2 cups sugar

1 teaspoon salt

2 cups flour 2 tablespoons butter 1 tablespoon sugar 3/4 cup milk

4 teaspoons baking powder

Prepare a cranberry sauce of the first three ingredients. Make up a biscuit dough of the remaining materials, shape it into rounds, and steam them for twelve minutes. Serve with the cranberry sauce, accompanied by a hard sauce made of brown sugar and butter.

Steamed Cranberry Pudding

1 cup milk

1 teaspoon salt

About 3 cups ground entire wheat crumbs (bread) 1 cup cranberries

3 tablespoons melted butter

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon cloves

A dash of pepper

Mix the milk with the salt and sugar, butter and spices, and stir in the cranberries with enough crumbs to make a drop batter. Steam for one hour. Serve hot with cranberry pudding sauce.