Blueberry Pudding

3 cups flour, 1 qt. blueberries, 1 teaspoon soda, beaten into 1 cup molasses, salt, steam 3 hrs.

Sauce

Beat 2 even tablespoons of butter and 1/2 cup of powdered sugar to a cream, add the well-beaten white of an egg, and 3 tablespoons of Sherry, or any kind of flavor. Beat the mixture perfectly smooth, set over a pan of boiling water, and serve hot. - Mrs. D. E. Gentry, Glencoe, 111.

Bread And Butter Pudding

Cut bread into thin slices and spread with butter, lay in a deep dish, sprinkle with raisins, currants, and pour over it a mixture made of 2 beaten eggs, to which have been added 2 tablespoons of sugar, a pt. of milk; grate nutmeg over and bake in a slow oven. - Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111.

Bride's Pudding

Wheat flakes, ground wheat or toasted wheat, sugar and vanilla, chopped (blanched) almonds, chopped raisins, pine-nuts, dates anci citron. - Mrs. D. E. Remley, Willow Springs, 111.

Cake Pudding

Take 4 or 5 pieces of cake to a pt. of milk; soak up the cake in the milk; add 2 beaten eggs, 1 cup sugar, flavor with vanilla and bake until it thickens like a custard. Dry bread or crackers may be used instead of cake, - Mrs. Henry T. Lane, 305 S. 4th Avenue, Maywood, 111.

Chestnuts With Whipped Cream

Boil the chestnuts, and when perfectly tender, press them through a colander in the center of a large chop plate. Dust then thickly with powdered sugar and heap around 1 pt. of cream (whipped to a stiff froth). The cream may be flavored with Sherry or vanilla. - Mrs. Chas. Kramer, Sutton, 111.

Chocolate Joy

Put 2 cups of water in a double boiler, add 1/2 cup minute tapioca, 2 tablespoons each of grated chocolate and sugar, and a pinch of salt; boil until clear; add 1/2 lb. washed and stoned dates, cut in small pieces. Eat cold, with cream. - Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111.

Chocolate Pudding

Boil 1 pt. milk, a pinch of salt, and 1/2 cup sugar, and 2 tablespoons of corn starch, dissolved in an equal quantity of cold water. Boil until thick, stirring constantly. Remove from fire. Melt 1 square of. chocolate in a little hot water; add to mixture and cook a little longer, after removing from fire add 1 teaspoon of desired flavoring. - Mrs. Mary Herring, 404 S. 11th Ave., Maywood, 111.

Cocoanut Pudding

Beat the yolks of 3 eggs, add 1 pt. of fine bread crumbs, a piece of butter size of an egg, a pinch of sugar, a cup of dessicated cocoanut which is soaked for an hr. in one-ualf of the milk; bake till like thick custard, then add the whites of eggs, beaten to a froth, and a tablespoon of pulverized sugar, beaten in with them. Flavor with lemon extract. - Mrs. E. D. Blaine, Belmont, 111.

Cracker Pudding

1 pt. of milk, yolks of 2 eggs 3 crackers, rolled fine, 2 tablespoons sugar, pinch of salt, flavor with vanilla, bake in a slow oven; when cool spread with jelly. Beat the whites to a stiff froth; add 1/2 cup sugar; spread this on top. Place in the oven and brown. - Mrs. C. E. Rinnaker, Chicago Ridge, 111.