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Steamed Pudding

One cup bread crumbs, 1 cup hot water, 1 cup of molasses, 1 cup of flour, 1/2 cup of seeded, chopped raisins, 1/2 cup of chopped walnut meats, 1 teaspoon saleratus dissolved in hot water, 1 teaspoon each cloves and cinnamon, 1/2 teaspoon salt. Steam 2 hours.

Sauce

1/2 cup butter, 1/2 cup sugar, creamed; add whites of 2 eggs well beaten; add flavoring.

Cherry Pudding

Two tablespoons butter, melted, 1 cup sugar, 1 egg, 1 cup cherries, 1 cup milk, 2 cups flour, 2 teaspoons baking powder; make a batter of the ingredients. I do not melt the butter, but cream with sugar, same as for cake. Use 1 cup of stewed cherries after the juice is drained off; put in the bottom of pudding dish, which must first be greased; pour batter over them and bake or steam. It is good baked. Serve the following sauce: 1 cup sugar, 1/2 cup butter, 1 cup cherry juice, cream, butter and sugar, add cherry juice heated.

Cranberry Pudding

Pour boiling water on 1 pint of bread crumbs, stir in a tablespoon of butter, add 2 beaten eggs and 1 pint stewed cranberries; bake. Serve with hard sauce or cream.

Steam Fruit Pudding

Put into mixing bowl 1 heaping cup of bread crumbs, 2 scant cups of flour, 1 cup molasses, 1 cup sweet milk, and 1 teaspoon each of salt, cloves and cinnamon, stir 1 teaspoon of soda in the milk, add the last thing, 1 cup of suet, chopped fine, the same amount of raisins and currents, and rub thoroughly with flour before adding to the mixture. Steam in a well greased pan 2 1/2 hours. This will make quite a large pudding.

Woodford Pudding

Take 3 beaten eggs, 1 cup sugar, 1 tablespoon butter, 1 teaspoon soda dissolved in 2 teaspoons sour milk, 1 cup blackberry jam, cinnamon and nutmeg to taste, 3/4 cup flour. Bake 1/2 hour.

Sauce

1 cup brown sugar, 1 large tablespoon butter, 1 dessertspoon cornstarch. Water to make proper consistency; flavor.

Sunderland Pudding

Two eggs, well beaten, 1 scant cup flour, 1 cup sweet milk, salt, beat well together; bake in a drip pan 1/2 hour. Serve with cream, sugar and nutmeg.

St. James Pudding

Take 3 tablespoons butter, 1/2 cup molasses, 1/2 cup milk, 1/2 teaspoon soda, 1/4 teaspoon each of salt, cloves, allspice, nutmeg, 1/2 pound of dates stoned and cut in pieces (raisins may be used). Melt butter, add molasses, milk, dry ingredients and stiffen. Steam 2 1/2 hours. Serve with wine sauce.

Marlborough Pudding

Into 2 cups of apple-sauce beat yolks of 3 eggs, 1/2 cup of cracker crumbs, 1 tablespoon of melted butter, juice and rind of 1 lemon, 1 small cup of sugar. Bake 1/2 hour. Put beaten whites of egg on top.

Strawberry Short Cake

Sift 1 pint flour, 1 teaspoon salt, 2 teaspoons baking powder in a mixing bowl. To 1 egg add 1 tablespoon sugar and 2 tablespoons soft butter. Beat this to a cream and add the flour together with enough milk to make a soft dough. Form into 6 biscuits. While they are baking cut strawberries into slices and add sugar. Split biscuits, butter them, lay strawberries between and on top. Serve with whipped or plain cream and sugar.

Cottage Pudding

Take 1 cup sugar, 1 cup milk, 3 tablespoons melted butter, 1 egg, 2 teaspoons baking powder sifted with 2 1/2 cups flour. Bake and serve with liquid sauce.

Peach Cobbler

Prepare a short cake crust, using cream to mix, if possible. Fill a baking dish about half full with pared and stoned peaches, sweeten and cover. Bake for an hour and serve with sugar and cream.

Ginger Bread Pudding

One cup molasses, 1 cup milk, 1 tablespoon of butter, l 1/2 cup of raisins, 1/2 teaspoon each of cloves, cinnamon, allspice and saleratus, flour enough to make it stiff. Steam 3 hours.

Favorite Pudding

Stew prunes or any small fruit, sweeten to taste, and while boiling hot put in a few thin slices of good bread. When the bread has become fully saturated with the hot juice, put the bread in alternate layers, in a deep dish, leaving a thick layer of fruit for the top. Place a plate over it and when cool set on ice. With whipped cream it will be found most delicious.

Sauce For Pudding

A piece of butter the size of an egg, 3 tablespoons of sugar, 2 tablespoons of flour; mix all thoroughly together. Pour enough boiling water over it to make a pint. Let it boil a few minutes, stirring continually. Flavor with lemon.

Prune Whip

Two cups prunes, steam until soft, then take out stones, saltspoon of salt and soda, whites of 4 eggs, beaten stiff and beaten in prunes, 2 tablespoons of sugar. Bake 10 minutes.

Bradbury Pudding

One cup Orleans molasses, 1 cup. water, 1 cup of raisins, 1/2 cup of butter, 3 cups of flour, 1 teaspoon of soda; steam 3 hours without looking at it. Keep plenty of water boiling under it.

Sauce

1 well beaten egg, 1 cup of sugar creamed with 1/2 cup of butter; flavor with lemon and just before serving add a tablespoon cold water.

Floating Island

One quart sweet milk; boil; stir in the beaten yolks of 6 eggs, 2 tablespoons of white sugar and flavor with vanilla, lemon, rose or almond; stir until it thickens; pour into a wide, shallow dish; beat the whites of the eggs to a stiff froth, sweetening and flavoring slightly. Spread the frothed eggs smoothly over the boiling hot custard. (Doing in this manner cooks the whites sufficiently without the trouble of setting them over boiling water.) Grate loaf sugar over the top and sprinkle grated cocoanut over that. Spoons of jelly may be scattered over the top. Set the dish in a pan of ice water.

Brown Pudding

Yolk of 1 egg, 1/2 cup molasses, 1/2 cup hot water, 1 teaspoon soda, 1 cup flour, salt. Steam 1 hour.

Sauce

3 eggs, 1 cup sugar, beat yolks and whites separately and flavor.