Baked Batter Pudding

2tablespoonfuls of lard,

2 tablespoonfuls of butter. 1 cupful of flour before sifting, 1 heaping teaspoonful of baking powder, 1 egg, a pinch of salt. 2/3 cupful of milk. After putting ingredients together beat thoroughly. Put any kind of fruit into a bak-ing dish, and if not sweetened fruit add a little sugar, then pour the batter over. Bake twenty to twenty-five minutes. Serve with any preferred sauce. This will make batter sufficient for a pudding to serve five or six persons.

Mrs. Wm. Sutton, Pacific Grove.

Batter Pudding

(With strawberry sauce).

1 cupful flour, little salt,

1 teaspoonful baking powder, Sift together and add

1 tablespoonful butter,

1 beaten egg.

1 cupful sweet milk. Bake, cut in squares and serve with following

Sauce: - Four times as much sugar as butter worked together, one unbeaten egg; beat all together and add one cupful of strawberries. Beat until light.

Mrs. Will Jacks, Pacific Grove.

French Batter Pudding

Put stale bread into a pan of water and let it stand several hours. Squeeze the crumbs in your hands and put them into a pudding dish. To each cupful of crumbs add two eggs well beaten. Fork lightly and add one cupful of milk and a little salt. Bake one-half hour and serve with any preferred sauce.

Mrs. B. L. Hollenbeck, Pacific Grove.

Cottage Pudding

1/2 cupful of sugar,

1 1/2 tablespoonfuls of melted butter,

1/2 cupful of sweet milk,

1/2 pt. of flour, yolk of 1 egg,,

1teaspoonful of baking powder, White of an egg beaten well and added last

Bake and serve with any good sauce.

Mrs. M. L. Dexter.

Sponge Pudding

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

2cupfuls of flour,

1 1/2 teaspoonfuls baking powder,

3eggs beaten separately.

Steam one hour.

Mrs. E. L. Baker.

Prune Pudding

Take one large cupful of prunes and stew :until very tender in as little water as possible; when cold remove pits and chop very fine, add whites of three eggs and half a cupful of sugar beaten to a stiff froth; mix well and turn into a buttered dish and bake thirty minutes in moderate oven. Serve with sweet cream.

Mrs. J. K. Alexander.

Orange Pudding

1 pt. of milk,

1 tablespoonful of corn starch, 1/2 cupful of sugar, yolks of 3 eggs. Cut as many oranges as desired into small pieces and sprinkle with sugar some time before wanted. When custard has been cooked and is cool, pour over oranges. Beat whites of eggs, flavor with vanilla put over top of pudding, and place in oven until a delicate brown.

Mrs. Wilbur, Pacific Grove.

Peach Cobblers

1 1/2 cupfuls of flour, 1 egg,

1 tablespoonful of butter, 1 teaspoonful of baking powder. A little salt and milk to make a soft dough. Peel peaches, cut in halves, removing stones, fill cavities with sugar. Roll out a small piece of dough, place a peach in center, sprinkle more sugar over, bring dough around the peach, pinching it well together at the top, place in a deep pudding dish; repeat until the bottom is covered. Pour in boiling water till within one-half inch of the top of cobblers, sprinkle a heaping teaspoonful of sugar over all, and bake about one-half hour. Apple dumplings are made in same manner, substituting apples for peaches. Serve with wine sauce.

Mrs. R. L. PorteR.

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