Cheese Pudding

Cover the bottom of a porcelain dish with bread crumbs, then layer of cheese cut in small pieces, more bread crumbs and cheese, until dish is filled. Last layer should be cheese. Beat an egg in a large cup and fill up with milk; add salt and pour over bread and cheese. Bake half hour. It is light and puffy.

Mrs. C. Sieghold.

Cracker Pudding

2 cupfuls of milk, 2 eggs,

1/2 cupful.rolled cracker,

1/2 cupful sugar,

1/4 teaspoonful of soda,

Butter size of a walnut, little salt. Warm milk, add cracker crumbs, yolks of eggs and sugar beaten together; salt, soda, butter, and last whites of eggs beaten to stiff froth. Bake about twenty minntes. Serve with blackberry jam and sweetened cream.

A. L. P.

Pudding Sauces

Strawberry Sauce

Piece of butter the size of a large walnut, enough powdered sugar to work up the butter into a cream, several strawberries mashed and stirred into butter and sugar. This is a delicious sauce for bread puddings. The amount given is sufficient for two people.

Mrs Wilbur, Pacific Grove.

Strawberrry Sauce

1/4 of a cupful of butter, 1 cupful of sugar, The beaten white of one egg-. 1 cupful of mashed strawberries. Mix well. Very nice made of red raspberries.

Mrs. H, A. Mitchell, Palo Alto.

Orange Pudding Sauce

1 cupful of powdered sugar, 1 large, or 2 small oranges, 1 egg (yolk). Grate peel, squeeze juice, add beaten yolk, then sugar, and beat well for twenty minutes.

Mrs. D. A. Smith, San Jose.

Favorite Pudding Sauce

1 cupful each of sugar, and water,

1 cupful of sweet cream,

1/2 teaspoonfnl salt, little vanilla.

4 tea spoonfuls of corn starch. Dissolve sugar in water and let heat gradually. When hot stir in corn starch mixed smooth with little cold water; add salt and stir until clear; remove from fire and when cold whip cream, stir into the sauce, and whip together for two or three minutes. Half this quantity is sufficient for a small family. Very delicious sauce for puddings, particularly fruit puddings, and is equal to whipped cream.

Mrs. H. S. Ball.

Sour Sauce

1/2 pt. of water, 1/4 cupful sugar.

2 teaspoonfuls of corn starch.

Butter half the size of an egg.

2 teaspoonfuls of vinegar, nutmeg. When water is hot put in butter, sugar, vinegar, and corn starch wet up with little cold water. Cook until thick. Very nice sauce for plum or fruit puddings.

Mrs. W. H. Clark.

Foaming Sauce

1 cupful sugar,

2large tablespoonfuls butter. 1 tablespoonful flour.

Beat well together, then stir in large cup boiling water, and let all boil a few minutes. If too thick, add little more water. Just before serving pour the hot sauce over well beaten white of an egg; beat well, adding any desired flavoring.

Mrs. I. A. Ball.

Foaming Sauce

1 large tablespoonful of butter, 1 teacupful of sugar,

1 tablespoonful of boiling water. Beat well together, add yolk of one egg, beaten white added last. As it goes to table add little wine.

Mrs. E. F. Hawkins.