Queen Of Pudding

1 qt. milk, 1 pt. bread crumbs, 4 eggs, 1 cup sugar. Beat the yolks of the eggs and sugar together, add the milk, then the bread crumbs. Pour into a pud-ding dish well greased with butter, and bake until firm. Take from oven, and cover with thin slices of crabapple jelly, then with an icing made of the whites of the eggs, and 1 cup of sugar. Put back into oven and let brown.

A. K. Trone.

Bread Pudding

1 pt. of fine bread crumbs, always stale and dry, 3 eggs, 1 tablespoonful melted butter, nutmeg to taste, 1 teaspooonful baking powder. Beat yolks light, add 1 pt. milk, stirring well together, add bread crumbs with baki|ng powder, butter and nutmeg, stir lightly, bake at once until done, but not watery, almost 20 minutes. Take from oven, spread with currant jelly, beat whites very stiff, add 1 tablespoonful sugar, spread over pudding, return to oven to brown lightly, eat with cream or any desired sauce.

Mrs. Ella Bollinger.

An Excellent Bread Pudding

Take 1 pt. bread crumbs, and pour over 1 qt. new milk, let stand until soft. Add 1 tablespoonful butter, and grated rind of 1 lemon, yolks of 4 eggs, well beaten, with 1 cup sugar. Bake in pudding dish, when cool spread with jelly, preserves or stewed fruit. Beat whites of 4 eggs with 1 tablespoonful pulverized sugar. Flavor with lemon, spread over pudding and put in oven to brown.

Mrs. H. M. Rudisill.

Bread Cake

1 doz. eggs, the yolks beaten with 1 lb. powdered sugar, 1/4 lb. bread cut in little squares, browned, then pounded, 3/4 lb. powdered almonds, 1/2 oz. ground cinnamon, 1/4 oz. ground cloves, a little rose water, last whites of eggs beaten to a stiff froth. Grease pan well and put greased paper in pan. Bake 1 1/2 hrs.

Mrs. Edward Reindollar,

Taneytown, Md.

Cracker Pudding

1 cup crushed crackers, 3/4 cup sugar, 1 quart sweet milk, 1/2 cup cocoanut, 2 eggs (whites for icing), 1/2 teaspoonful vanilla. Bake in oven.

Mrs. B. R. Shultz.

Cottage Pudding

1 full cup flour, 1 tablespoonful butter, 1/2 cup sugar, 1/2 cup of milk, 1 heaping teaspoonful of baking powder, 1 egg, and a little salt. Bake 25 minutes in moderate oven.

Sauce

1 cup sugar, 1/2 cup butter, juice of 1 lemon, 1 egg. Beat butter, sugar and egg together to a cream. Set it on stove in double boiler and heat. Pour in lemon juice and add nutmeg. Pour from one dish to another a few times and send to table. Edith Gitt Billmeyer.

Cottage Pudding

1 cup sugar, 1 tablespoonful butter, 2 eggs, 1 cup sweet milk, 3 cups flour, or enough to make a right stiff batter. 3 small teaspoonfuls baking powder, 1 teaspoonful salt. Serve with lemon sauce.

Mrs. J. U. Snively.

Baked Indian Pudding

Scald 1 qt. sweet milk, thicken with 1 cup corn-meal, 4 well beaten eggs, whites and yolks separately, sugar to taste, 1 cup currants, 1/2 cup raisins, salt, cinnamon. Bake 2 hours; serve hot.