For boiled puddings, fritters, etc.,

1 cup milk.

1/2 teaspoon salt.

2 eggs.

1 tablespoon melted butter.

1 cup flour.

1 teaspoon baking powder.

Mix in very smooth batter, a little thicker than batter cakes.

Angel Pudding

Mrs. C. E. Smith.

1/4 cup butter, 1/4 cup flour.

1 cup scalded milk.

2 eggs.

1/4 cup bread crumbs.

2 tablespoons corn starch, 1 tablespoon butter, 1 cup boiling water.

1/2 cup jelly or jam.

1/4 cup sugar.

Cream butter and flour, stir into scalded milk. Cook until mixture boils. Beat eggs and sugar lightly and when well mixed add to the first mixture. To this add sifted bread crumbs, and flavor with any desired extract. Bake in well buttered patty pans. This is sufficient for five persons. Bake until the mixture is well set and browned. Place on serving dish, dust with powdered sugar, and serve with royal sauce as follows: - Mix corn starch and butter, add gradually boiling water and jelly, or jam, and a little lemon juice if desired. If you use jam and the seeds are objectionable, strain before serving.

Baked Apple Dumplings

Make a rich, short biscuit dough. Take piece of dough, roll out thin as pie crust. Put in each piece of dough four quarters of an apple; sprinkle on a spoonful of sugar, a pinch of cinnamon; turn in the ends of the dough over the apple and lap tight. Lay dumplings on dripping pan, well buttered, the smooth side up. When the pans are filled, put small piece of butter on top of each; sprinkle over a large handful of sugar; turn in cupful of boiling water; then place in moderate oven for three-quarters of an hour. Baste with liquor once while baking. Serve with hard sauce.

Apple Pudding

Mrs. Quinan.

Cake Batter.

1 cup flour, 1/2 cup sugar, 1/2 cup milk.

1 egg.

1 tablespoon butter.

1 teaspoon baking powder, 1 can apples.

cinnamon.

sugar.

butter.

Place canned apples with their juice or partly cooked fresh apples in baking pan. Sprinkle with cinnamon, sugar, and dot with butter. Make cake batter; pour over apples and bake half an hour. Serve with any desired sauce.

Apple Puff

Mrs. Ben. F. Wright.

1 cup sugar.

1 tablespoon butter.

1 cup milk.

2 teaspoons baking powder flour for stiff batter.

1 can apples, cinnamon or nutmeg or sliced lemon.

Canned apples are good for this. Put them over the fire in a pudding dish, and wash, sweeten and flavor to taste. Cinnamon, nutmeg or sliced lemon are good. Let them cook while the oven heats, and while you are getting together sugar, butter, milk, enough flour to make a nice, ordinary cake batter, and lastly the baking powder. Be sure the apples have quite an amount of juice. Spread the batter over the boiling apple sauce. Bake and serve with any kind of pudding sauce.

Bachelor's Pudding

Mrs. Ryan.

1 pound stale bread ,1/2 pound beef suet.

2 large apples.

2 teaspoons baking powder.

1 1/2 cups sugar, 1 lemon.

4 eggs.

Take grated stale bread, suet chopped fine, apples cut fine, baking powder, sugar, the juice and grated rind of lemon, and well beaten eggs; mix well, adding eggs last. Boil four hours in a well buttered and sugared bowl.

Banana Pudding

Mrs. G. Sullivan.

stale cake sliced bananas thin boiled custard.

Cut cake in thin slices and line a dish with slices. Cover the cake with bananas sliced very thin. Over this pour a cupful of thin, boiled custard. Make another layer of cake, banana and custard. Set away to cool.

Bread Pudding

1 pint bread crumbs.

1 quart milk.

butter size of egg yolks, 2 eggs, salt and nutmeg.

2 lemons, 1/2 cup cocoanut whites, 2 eggs tart jelly.

Soak bread crumbs until soft, add other ingredients and bake one hour. Serve with tart jelly on top.

The grated rind of lemons and cocoanut added to the above is very delicious. Frost top with meringue of whites of eggs, sprinkle with cocoanut and brown.

Cottage Pudding

1 cup sugar.

2 tablespoons butter, 1 egg.

1 cup milk.

2 cups flour.

2 teaspoons baking powder, lemon or nutmeg.

Mix ingredients; bake in small dripping pan and serve hot with creamy sauce. Fruit added to the above is very nice.

Boiled Fig Pudding

Mrs. Ryan.

1 pound figs.

1 pound bread crumbs.

1 cup sugar.

1/2 pound beef suet, 4 eggs, 1 lemon.

Have figs and suet chopped fine and bread crumbs grated, add eggs, sugar, the juice and rind of lemon; mix well, adding eggs last. Place in a well buttered and sugared bowl and tie in a pudding bag. Boil four hours. Do not permit water to get into bowl.

Mocha Pudding

Mrs. G. E. Seybolt.

1 cup coffee, 1 pint milk.

6 eggs.

6 tablespoons sugar, 1/8 teaspoon salt.

Put strong, clear coffee with milk in double boiler. Beat yolks of eggs, sugar and salt. Mix well, then add milk. Turn back into boiler and stir ten minutes, till thick like cream. Cool quickly.

Orange Pudding

3 large oranges, 1 1/2 cups sugar, 2 eggs.

1/4 teaspoon salt, 1 pint boiling milk, 1 tablespoon corn starch.

Peel the oranges; cut in thin slices, removing the seeds. Put in a pudding dish and sprinkle over one cup of sugar. Beat egg yolks with corn starch and two tablespoons of sugar; add salt and stir into boiling milk. When it thickens remove from the fire and when cold spread over oranges. Beat the whites of the eggs with two heaping tablespoons of sugar and put over pudding. Serve cold.