Peach Cobbler

Put one qt. of sliced peaches in pudding-dish and heat; add small pieces of butter, one cupful white sugar and a little water. Take two-thirds cupful sweet milk, four tablespoon-fuls melted butter, one and one-half cupfuls flour and one teaspoonful baking powder; stir, spread over fruit and bake. Eat with cream and sugar.

Mrs. A. J. Abbott.

Dutch Apple Pudding

1 pt. of flour, 1 egg,

1 1/2 teaspoonfuls of baking powder, 1 1/2 teaspoonfuls of salt, 1/4 cupful of butter rubbed into flour, 3/4 of a cupful of cold water,

4 or 5. sour apples, pared, cored and quartered. Beat eggs, add to it the cold water and stir into the flour. Spread thinly in well buttered, shallow pans. Place the apples on the dough and sprinkle over them sugar and nutmeg. Bake from twenty to thirty minutes and serve with the following

Lemon Sauce: -

3/4 cupful of sugar, 1/2 cupful of butter, 1 egg, Juice and grated rind of a lemon, 1 teaspoonful of nutmeg, 1/2 cupful of boiling water. Cream butter and sugar, then beat in egg, lemon and sugar. Beat well, then add water. Cook over boiling water, stirring constantly.

Mrs. John Harvey.

Vegetable Pudding

1 cupful of suet, 1 cupful of sugar, 1 cupful of grated apples, 1 cupful of grated carrots, 1 cupful of grated potatoes, 1 cupful of flour,

1 cupful each of raisins, and currants, 1 cupful bread crumbs, little salt. Boil three hours.

Mrs. J. B. Porter.

Carrot Pudding

1 cupful carrots, 1 cupful potatoes, 1 cupful sugar, 1 cupful flour, 1/2 cupful butter,

1 teaspoonful soda put in raw potatoes 1 1/3 cupful currants, raisins, mixed. Pinch of salt, spices to taste. Grate vegetables and steam.

Mrs. John Hebbron.

Baked Indian Pudding

2 1/2 cupfuls of milk,

1/2 cupful each of corn meal and sugar,

1 spoonful of flour,

2eggs,

Butter size of half an egg,

1/2 cupful of brown sugar,

1 teaspoonful each of salt and allspice.

Put one and one-half cupfuls of milk on the stove to heat. When scalding; hot stir in the corn meal; wet with little of the cold milk. Remove from stove and add sugar, salt and butter; when cool add eggs, flour, allspice and remainder of milk. Bake slowly two hours. Serve with creamed butter and sugar.

Mrs. Geo. Abbott.

Tapioca Pudding

One cupful tapioca soaked over night in two cupfuls milk. Beat two tablespoonfuls butter with one cupful sugar, add four beaten yolks, two cupfuls milk, then tapioca, and lastly four beaten whites. Bake very slowly for one hour.

Mrs. J. W. Stirling.

Sago Pudding

Boil one qt. milk and one cupful sugar together; add three tablespoonfuls sago and stir until cooked. Add yolks of two eggs well beaten, small lump of butter and two teaspoonfuls vanilla. Turn into a glass dish: beat whites to froth and stir in lightly.

L. A. 8.