Graham Pudding

1 cup each of sweet milk and molasses, 2 teaspoons of flour, 1 large cup of raisins and currants. Steam 3 hrs. in a covered pail; remove, cover and place in oven for a few minutes.

Sauce

1 cup sugar, 1/2 cup butter, 1 small teaspoon flour, 1/2 pt. boiling water, flavor to taste. - Boil slowly 5 or 10 minutes. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Hominy Pudding

Take an equal quantity of chopped tart apple, a little lemon juice, and a few raisins or dates for sweetening, to the amount of hominy. If too thick add enough water to make the required consistency. Bake until the apples are entirely soft. Serve either warm or cold. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Junket

Dissolve 1 junket tablet in a tablespoon of water, and stir into a qt. of milk in which 1/4 cup of sugar has been dissolved. Bring to a blood heat, flavor with vanilla, and pour immediately into junket cups. Let stand 10 minutes, being careful not to jolt. When ready to serve, pour any kind of fruit or nuts over it and add flavored whipped cream with a candied cherry or other fruit on top. Care should be used not to have milk above blood heat. - Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111.

Lemon Jelly Irish Moss

Soak 1/4 cup of Irish moss in lukewarm water 10 minutes, then wash each piece thoroughly in cold water. Drain and soak in a pt. of water 1/2 hr., add the yellow rind of a lemon. Then stir, and heat slowly, until water is steaming hot, then simmer about 10 minutes. Strain through a fine sieve. Stir in 4 tablespoons of sugar and 4 of lemon juice and pour into moulds or a dish to form a jelly. Serve cold. Nice for invalids. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Marshmallow Pudding

Dissolve 2 teaspoons of gelatin in 1/2 cup of hot water, when dissolved beat in 1 cup of sugar and beaten whites of 3 eggs, flavor to taste; beat 20 minutes, and set away on ice.

Sauce

Beat the yolks of 3 eggs light, stir into a cup of milk with 2 tablespoons of sugar. Cook to consistency of cream. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Minute Pudding

Put milk on stove to boil. When it boils add enough graham flour to make it moderately stiff; let it cook slowly about 10 minutes; serve with cream and sugar. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Nonpareil Pudding

1 pt. of bread crumbs, 1 qt. of sweet milk, yolks of 4 eggs, well beaten, butter size of an tgg. Bake until done, not watery. Beat the whites until stiff, beat in 1/2 cup of sugar, spread a layer of tart jelly, over jelly put the whites, put in oven and bake lightly. When cold, serve with cream. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Nut Corn Pudding

Put thin slices of protose into a 3-qt. basin in layers, with 6 tablespoons of finely sliced celery, salt and a slight dredging of flour until 1/2 or 2/3 full. Cover well with water, and bake from 1/2 to 1 hr. Then spread over it corn pudding, sprinkle lightly with fine crumbs, and bake until a delicate brown over the top. - Mrs. C. J. Jeffries, Winnetka, 111.