Pluva Pudding

1 cup chopped apples, 1 cup currants, 1 cup rolled bread crumbs, 1 cup seeded raisins, 1 cup white sugar, 1/3 cup suet, 1 small tablespoon flour, 1 nutmeg, 4 eggs, beaten separately, the whites added fast. Steam 4 hrs. - Eloise Jennings, Winnetka, 111.

Porcupine Sponge Pudding

1 1/2 cups sugar, 1/2 cup butter, 2 1/2 cups flour, 1 cup of milk, 4 eggs, 1 teaspoon soda, 2 teaspoons cream tartar, flavor. Slice the cake in halves, spread with jelly or jam, place them together and pour wine over; stick with blanched almonds; put in a deep dish, and pour over rich custard or whipped cream. - Mrs. D. E. Gentry, Glencoe, 111.

Prune Pudding

3/4 lb. prunes, boiled soft, and pressed through a colander, 6 tablespoons powdered sugar, whites of 5 eggs, beaten stiff. Bake 20 minutes in a pan of hot water. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Prune Whip

Boil 1 cup prunes and 1/2 cup dried apricots until soft. Take skins and stones off of the prunes and put on and boil again with the apricots until both have reached a pulp. Remove, and let cool. Beat in whites of 1 egg and sugar to taste, and bake. This makes a dessert sufficient to serve 8 people. Serve with whipped cream. - Mrs. T. Martin, 514 S. 7th Ave., May-wood, 111.

Prussian Cream

Scald 1/2 pt. milk in a farina kettle. Beat the yolks of 3 eggs and 1 cup sugar light, stir into the milk, add 1/2 box gelatin which has been soaked in some of the milk; stir constantly until it thickens. Take from the stove and stir in the beaten whites of eggs. Pour in moulds. Serve with whipped cream and sugar. - Mrs. Edgar Wilkinson, Palos Park, 111.

Queen Of Pudding

1 pt. of bread crumbs, 1 qt. of milk, 1 cup sugar, the yolk of 4 eggs, the grated rind of 1 lemon, a piece of butter the size of an egg. Bake like a custard. When baked spread over the top slices of jelly and cover the whole with the whites beaten to a stiff froth with 1 cup of sugar, and juice of the lemon. Brown lightly in the oven. - Mrs. D. E. Gentry, Glencoe, 111.

Red Raspberry Puff

1 cup pulverized sugar, stirred in white of an egg (well beaten); add 1 cup raspberries, and heat 20 minutes. Place in refrigerator until thoroughly chilled. - Mrs. Conklin, 914 N. 5th Ave., Mayood, 111.

Raspberry Custard

Make a custard of 1 pt. milk, the yolks of 2 eggs, 2 tablespoons sugar; steam. Put a dessertspoon of raspberries in 6 custard glasses, fill nearly to the top when the custard is cold, adding the whites of 2 eggs, beaten stiff, with a little sugar. - Mrs. A. L. Lansing, Flossmore, 111.

Rebecca Pudding

Mix 1/2 cup corn starch, 1/4 cup sugar, 1/4 teaspoon salt, dilute with cold water, add to scalded milk, stirring constantly until mixture thickens, and then occasionally. Cook 15 minutes, add 1 teaspoon vanilla, and the whites of 3 eggs, beaten stiff. Mix thoroughly, mould, chill and serve with yellow sauce. - Mrs. L. E. Mason, Oak Glen, 111.

Variation I

Wash the rice thoroughly, then put over a moderate fire with just enough cold water to prevent it from burning. Use a double boiler, if possible, and have a close-fitting cover. Add salt to taste. Steam the rice; when nearly done, remove the cover and add a lump of butter. Serve plain or with cream, sugar and nutmeg. - Mrs. D. E. Remley, Willow Springs, 111.