Steamed Pudding

2 tablespoonfuls of sugar, 1/2 cupful of butter,

1 cupful of milk, 1 egg,

1 cupful of fresh dried fruit, 1 2/3 cupfuls of flour,

2teaspoonfuls of cream tartar, 2/3 teaspoonful of soda,

Steam one-half hour.

Mrs. M. R. Merritt.

Steamed Blackberry Pudding

Three-fourths cupful of butter and one cupful sugar well creamed. Three eggs beaten separately; yolks added to creamed butter and sugar. Add alternately one and one-half cupfuls flour and beaten whites; then three ta-blespoonfuls cream or milk, one teaspoonful soda, little nutmeg and a cupful of blackberry jam or fresh berries Pour in mould and boil two hours. Serve with hard sauce.

MISS L. LawRey, Pacific Grove,

Steamed Fruit Pudding

2 cupfuls of dry bread crumbs,

1/3 cupful of butter,

2/3 cupful of sugar,

1 cupful of sour milk, 2 eggs,

1 cupful of seeded raisins,

1 teaspoonful of soda,

Cloves, allspice and nutmeg to taste,

1 teaspoonful of salt,

Flour to make a stiff batter. Steam in kettle of boiling water one hour and a quarter. Serve with whipped cream or wine sauce.

Miss 0. M. JennE, Santa Cruz.

Steamed Indian Pudding

1 1/2 cupfuls of corn meal, 2/3 cupfuls of flour,

1 cupful of sugar,

1 small cupful of raisins or currants,

1pt. sour milk, 1/2 teaspoonful salt,

2level teaspoonfuls of soda.

Steam two and one-half hours over boiling beef. Serve with rich sweet cream and sugar.

Mrs. A. J. Abbott.

Steamed Graham Pudding

2 eggs, pinch of salt, 1 cupful of sweet milk, 2/3 cupful of molasses, 1 cupful of graham flour,

1cupful of raisins,

2even teaspoonfuls of soda, Steam two hours and serve with

Lemon Sauce: -

1 cupful of sugar, 1/2 cupful of butter, 1 well beaten egg,

Grated rind of a whole and juice of half a lemon.

Cream butter and sugar; stir all together and add six tablespoonfuls of boiling water, one at a time, until very hot, but not boiling.

Miss 0. M. Jenne, Santa Cruz.

Spice Pudding

1 cupful of sugar, 1 1/2 cupfuls of flour,

1 teaspoonful of .yeast powder,

2 eggs beaten in a cup and the cup filled with cream. Spice to taste, and a little salt. Steam one hour. Mrs, E, L. Baker.

Fig Pudding

1/2 lb. of figs chopped fine, 1 heaping cupful of bread crumbs, 1 cupful of sugar, 2 eggs, 1 cupful of suet, 1/2 cupful of sweet milk, 1/2 teaspoonful of soda, 1 teaspoonful of cream tartar, Wine glass of brandy. Steam three hours in tin mould. Serve with hard sauce.

Mrs. Chas. Hudson.

Boiled Fruit Pudding

Grease a basin and line with plain pastry. Fill with fresh blackberries or any other kind of fresh fruit and add a small tea cupful of sugar, and a tablespoonful of water; then cover with pastry, pinching the edges well together. Take a piece of cloth and place it over the top of the basin and tie with a string, then put it in boiling water and boil one hour and a half.

Mrs. J. W. RowlINg.