Apple Sago Pudding

Mrs. C. G. Du Bois.

One cupful of sago in six cupfuls of water; put near the stove to swell. In the meantime stew ten or twelve tart apples; mix with the swelled sago, and bake three-quarters of an hour. Eat with cream and sugar.

Baked Apple Dumpling

Mrs. M. G. Moore.

Take one-half pint raised dough, work into it a large spoonful of shortening; roll out, fold it, and set aside to lighten. When well raised, cut into six pieces, roll out thin; have ready six good sized apples, pared and cored, the holes filled with sugar and butter. Close the dough neatly over the apples, and turn that side down in a deep dish. Let it stand one hour to lighten, then sprinkle sugar, spice (any kind you prefer), and small pieces of butter, over and between the apples, and pour over all a teacupful of water. Bake an hour.

Sauce For Puddings

Mrs. M. E. Hoyt.

One large cupful of sugar and half cupful of butter, beat together till light. Break into the mixture the yolk oX one egg and the whites of two, and beat well. Flavor to taste, and place on the fire. Stir until it smokes, but do not let it boil.

Snow Pudding

Mrs. E. C. Starin.

One box of gelatine, cover with cold water and let soak half an hour; add a pint of boiling water, stir until dissolved, set away to cool. When cool, add the whites of four eggs beaten to solid froth, with the juice of two lemons, and two cups of sugar; beat all well together, and let stand until a stiff jelly. For a sauce, take yolks of the four eggs, and a pint of boiling milk, sweetened and flavored to taste; boil to a custard.

Lemon Pudding

Mrs. C. G. Du Bois.

Half pound of fine bread crumbs, a quarter of a pound of well-chopped suet, a quarter of a pound of sifted sugar, the rind of two lemons and the juice of one, on the juice of three lemons (juice must be first strained), two eggs, thoroughly beaten, and a little salt. Mix all well together and steam one hour. Eat with sauce.

Steamed Pudding

Mrs. L. Ckeek.

One cupful of sugar, one cupful of milk, one-half cupful of currants, five cupfuls of flour, two eggs, well beaten, and two teaspoonfuls of baking powder. Steam an hour and a half.

Corn Meal Pudding

Mrs. S. Yarnell.

One cupful of corn meal, stirred in one quart of boiling milk, one cupful of molasses, half cupful of chopped suet, one chopped apple, and a pinch of salt. Put in a buttered pudding dish and sprinkle with cinnamon. Pour over a pint of cold milk. Do not stir the pudding. Bake slowly three hours. To be eaten with a sweet sauce.

Katy-Did Pudding

Mrs. M. G. Moore.

One quart of boiling water, three tablespoonfuls of corn-starch (wet in a little cold water), a pinch of salt, and the whites of three eggs. Stir the corn-starch into the boiling water, and let boil about four minutes, then stir into it the stiff whites - do not let the eggs boil. Turn into molds until cold, then pour over it the following cold custard: One quart boiling milk, yolks of three eggs, one tablespoonful of corn-starch (wet in a little cold milk), sugar and salt to taste. Let the milk boil, stir into it the wet starch, eggs and sugar; as it cools, flavor with lemon.

Black Pudding

Mrs. E. C. Starin.

One cupful suet, one cupful molasses, one cupful milk (sweet), three and a half cupfuls flour, one cupful fruit, one teaspoonful soda. Steam two hours.

Queen Of Puddings

Mrs. John Foy, San Bernardino.

Beat together the yolks of four eggs, two tablespoonfuls of melted butter, one cupful of sugar, one quart of milk, and one pint of bread-crumbs; flavor with lemon extract, and bake in a deep dish. When done, spread over the top a layer of tart jelly. Beat the whites of four eggs, add a tablespoonful of powdered sugar, and spread over the jelly. Brown slightly in the oven.

Plain Pudding

Mrs. R. M. Widney.

Three tablespoonfuls of flour, three tablespoonfuls of cold milk, three eggs, and one and a half pints of scalded milk. Bake in the oven, and serve with a sauce of butter and sugar, flavored with vanilla, or any sauce preferred.

Cottage Pudding

Mrs. E. C. Starin.

One cupful sugar, one cupful milk, one egg, one pint sifted flour, baking powder, two teaspoonfuls.