Boiled Apple Pudding

Make a paste with finely chopped beef suet and twice the amount of flour, a pinch of salt, and a little water. Roll it out thin and line a well buttered basin. Pare, core and slice a quantity of good, sound apples, and put them in the lined basin in layers, scattering between each, sugar, two or three cloves, or chopped lemon peel, or a little grated nutmeg; add a small piece of fresh butter; pack the apples tightly, and put on a cover of paste, turning the edges and pressing them down. Let the basin stand in boiling water, but not to cover it. Cover the saucepan and steam for three hours.

Mrs. F. Gates.

Six-Gup Pudding

1 cupful of suet chopped, 1 cupful of bread crumbs, 1 cupful of flour, 1 cupful of chopped raisins, 1 cupful of sugar,

1 cupful of buttermilk, 1/2 teaspoonful of soda, Flavor with spices to taste.

Pour in a mould and boil three hours. Sauce: -

2 tablespoonfuls of butter, 1 tablespoonful of flour,

4 tablespoonfuls of sugar,

1/2 pt. of boiling water. Stir to a cream the butter, flour and sugar, add the water, put on the stove and stir until thick. Flavor to taste.

Mrs.T. S. Mabel.

Orleans Pudding

1 1/2 cupfuls of butter, 1 cupful of molasses,. 1 cupful of seedless raisins, 1 1/2 cupfuls milk, 2 cupfuls flour, 1 teaspoonful of saleratus dissolved in milk. Boil two hours in tin boiler and serve with following sauce:

Sauce: - One cupful of powdered sugar and one-half cupful of butter beaten to a cream. Beat the yolk of one egg and add, then beat the white and add. Melt over the top of tea-kettle and after melting stir in one-half glass of wine.

Mrs. ----- -----, Salinas.

Egg Pudding

4 beaten eggs,

4tablespoonfuls of flour,

1 pint of milk, pinch of salt. Mix the eggs, flour and salt until smooth, then add the milk by degrees; beat thoroughly and turn into a well buttered dish to bake. Bake twenty minutes. Serve with sweetened cream.

Mrs. H. Breese.

Chocolate Pudding

Stir into a qt. of boiling milk three-fourths cupful of chocolate. Let it partially cool then beat until light and thick. Add yolks of four eggs with one cupful sugar, and continue to beat until cold. Flavor delicately with vanilla. Bake slowly. Special care is re-required in baking. Beat whites of four eggs, four tablespoonfuls of sugar, flavor; cool pudding, place this upon the top and set in oven for a few moments. Serve cold with whipped cream.

Miss Perry, Monterey.

Chocolate Pudding

1 pt. milk, 1/2 cupful sugar, 1 pt. of bread crumbs, Yolks of three eggs,

5tablespoonfuls of grated chocolate. Scald milk, add bread crumbs and chocolate. Take from fire, add sugar and beaten yolks. Bake in pudding dish fifteen minutes. Make meringue of whites of eggs and three tablespoonfuls of sugar, spread over pudding and brown. Serve cold with cream.

Mrs. John Harvey.