Sweet Apple Pudding

Reliable

Take one cupful of sweet milk, one teaspoonful of salt, two tablespoonfuls of sugar, and two eggs, well beaten; mix with sufficient flour to make as stiff as for dumplings; then stir in two quarts of chopped apples until thoroughly mixed with the dough. Put into a pan greased with butter, and bake one hour and a half. To be eaten either hot or cold, with butter and sugar. Season to taste.

Cheese Pudding

Louise J.

Four eggs, one cupful of sugar, half a small cupful of grated Parmesan cheese, one cupful of flour, two teaspoonfuls of yeast-powder, one pinch of salt, and one quart of milk. Bake half an hour; serve as soon as baked, and eat with hard sauce.

Steam Pudding

Mrs. Parcels.

One coffee-cupful of sour milk, one coffee-cupful cf molasses, half coffee-cupful of butter, four coffee-cupfuls of flour, one teaspoonful of soda, one teaspoonful of cinnamon, half teaspoonful of cloves, and one cupful of raisins. Steam three hours.

Plum Pudding

Mrs. H. Mclellan.

Remove the top crust from a fresh loaf of baker's bread; break in pieces, and pour over it one quart of sweet milk. Let it soak a few hours; then add six eggs, a small cupful of sugar, one pound of seeded raisins, salt, and a little cinnamon. Bake five or six hours. Pour a little milk on the pudding when baking, to prevent its being too stiff.

Salem Pudding

Mrs. C. G. Du Bois.

One cupful of suet, chopped fine, one cupful of molasses, one cupful of sweet milk, three and a half cupfuls of flour, one cupful of raisins, a little salt, one tablespoonful of cloves, and three teaspoonfuls of yeast-powder. Steam three hours.

Lemon Cheese-Cakes

Reliable

A quarter of a pound of butter, three-fourths of a pound of lump sugar, powdered, six eggs, well beaten, the grated rind of two lemons, and the juice of three lemons. Cook in a brass or enameled pan till the sugar is dissolved and the mixture becomes of the thickness of honey.

Cottage Pudding

Mrs. C. G. Du Bois.

One cup of sugar, one cup of sweet milk, a third of a cup of melted butter, one egg, two small teaspoonfuls of cream of tartar, one teaspoonful of soda, and one pint of sifted flour. Pake three-quarters of an hour. To be eaten with sauce.

Queen Of Plum Puddings

Mrs. Hamilton.

One pound of butter, one pound of suet, freed from strings and chopped fine, one pound of sugar, two and a half pounds of flour, two pounds of raisins, seeded, chopped and dredged with flour, two pounds of currants, a quarter of a pound of citron, chopped fine, twelve eggs, whites and yolks beaten separately, one pint of milk, one cup of boiled-down cider, half ounce of cloves, half ounce of mace, and two grated nutmegs. Cream the butter and sugar; beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, the cider and spices, and lastly the fruit, well dredged with flour. Mix all thoroughly; wring out your pudding cloth in hot water; flour well inside, pour in the mixture, and boil five hours.