Yorkshire Pudding

Beat 2 eggs very light, Add 1 scant teaspoon salt and 1 pint of milk. Pour ½ cup of this mixture over ¾ of a cup of flour and stir to a smooth paste. Add remainder of mixture and beat well. Bake in hot gem pans, greased with beef drippings 25 minutes. Baste with beef drippings, and as soon as done serve on platter surrounding the roast beef To be eaten with beef gravy. - Mrs. J. T. Lindley.

Cracker Pudding

One pint of cracker crumbs, 1 quart of sweet milk, 1 cupful of sugar, 1 teaspoonful of butter, 4 eggs, pinch of salt. Beat the yolks of the eggs, stir in milk and sugar and crumbs and salt, bake in a dish until done. When cool, spread top with jelly and spread frosting on top and brown in oven.

- Mrs. Chas. Crawford.

Steamed Pudding

One cup molasses, 1 cup sour milk, 1 teaspoon soda, 1 cup raisins, 1 cup sugar, 1 cup chopped nuts, 1 cup suet, 4 cups flour, ½ cup citron. Steam 3 hours.

- Mrs. W. R. Powell.

Fig Pudding

One cup flour, 1½ cups graham flour, 1 teaspoon soda, ½ teaspoon salt, 1 heaping teaspoon cloves, 1 heaping teaspoon mace, 1 heaping teaspoon nutmeg, 1 heaping teaspoon cinnamon, 1 cup chopped suet, 1 cup chopped figs, ¼ cup citron and mixed peel, 1 cup sweet milk, 1 cup molasses. Sift the soda, salt and spice into the flour, rub in the suet and add the fruit floured. Mix the milk with the molasses and stir it into the dry mixture. Steam in a buttered pudding mold 4 hours. Serve with a foamy sauce. This pudding will keep a long time in cool weather and can be steamed over several times without any injury to the flavor. - Mrs. G. W. Knight.

Peach Pudding

Quarter 6 large peaches and put in buttered pan, sprinkle with sugar and pour over the following cake batter: 1 egg, 1 tablespoon butter, ½ cup sugar, ½ cup of milk, 1 cup of flour, 1 teaspoon baking powder and pinch of salt. Bake 45 minutes. -Mrs. John Daly.

Cherry Pudding

Two eggs, 1 cup milk, 1½ cups flour, 1 tablespoonful melted butter, ½ teaspoon salt, 1 teaspoon baking powder, 2 pounds cherries, stoned. Beat eggs light, add milk, then the salt, butter, flour and baking powder. Beat well, turn into oiled tin. Lay the cherries on top, press down, sprinkle well with granulated sugar and bake about 25 minutes. Serve hot with cream sauce. - Mrs. P. C. Daniels.

English Plum Pudding

One-half pound suet chopped fine, 2 eggs beaten, ½ pound currants, ½ pound raisins, ½ teaspoon cloves, 1 teaspoon cinnamon, flour according to size of pudding, enough milk to moisten, rind of 1 large lemon, wine glass of wine or brandy and less milk if liquor is used. Wet and flour cloth, tie up and boil 3 hours. - Mrs. Percy Jackson.

Chocolate Pudding

One-half cup butter, ½. cup of sugar, 2 eggs, 1¼ cups flour. ½ teaspoon baking powder, ½ cup milk, ½ cup grated sweet chocolate. Cream butter and sugar and mix other ingredients as in a cake. Bake in a tube pan. Serve hot with sauce. Sauce: ½ pound grated sweet chocolate, 1 teaspoon sugar, 1 teaspoon vanilla and 1 pint water. Boil until thick. Serve cake on plate with sauce around it and whipped cream on top. - Mrs. Ralph Holmes.