Swedish Sago Pudding

Currants, 3 boxes.

Water.

Sugar, 1 pound.

Cinnamon, 1 stick. Sugar, 1 pound. Lemon, 1.

Sago, 1/2 pound.

Mash and strain the currants and add water to make 2 quarts of liquid. Stir in sugar, cinnamon and grated rind of lemon. Boil together till scum arises. Remove this, add sago and when melted and clear pour into molds. Set on ice and serve with whipped cream. A. S., Worcester.

Fruited Apple Pudding

Tart apples. Seedless raisins. Citron.

Lemon pool.

Sugar.

Bread crumbs.

Peel and core enough apples to fill a deep baking dish. Fit them in snugly and fill in the holes with raisins, shredded citron and lemon peel. Dredge with sugar and pour over them half a cup of hot water. Bake in a slow oven until perfectly tender. Remove from oven and sprinkle lightly with bread crumbs, dust with sugar, dot with butter and bake 10 minutes longer. Serve with the following sauce: Thoroughly mix in a saucepan 1 table spoon of flour and 1/2 cup of sugar. Pour over this a cup of boil-ing water and bring to a boil. Remove from the fire and pour this slowly, while stirring constantly, over one egg well beaten. Flavor with lemon juice or extract and serve piping hot with the pudding.

Batter Pudding With Strawberry Sauce

Flour, 1 1/2 cups.

Baking powder, 2 teaspoons.

Salt, 1/4 teaspoon. Eggs, 4.

Milk, 1 pint

Sift flour, salt and baking powder and add egg yolks, well beaten, and the milk. Lastly fold in the stiffly beaten egg whites. Bake in a hot oven and serve with strawberry sauce:

Powdered sugar, 1 cup. Egg yolk, 1.

Butter, 2 tablespoons. Fresh strawberries. 1 cup.

Mix and beat all well together and serve ice cold on the hot pudding.

Russian Pudding

Prunes, 1 pound. Sugar, 1 small cup.

Egg whites, 3. Cracker crumbs, 1/2 cup.

Soak the prunes tor 12 hours. Then boil till very tender with just enough water to cover, pour off water and put prunes through a coarse sieve, add sugar, cracker crumbs and egg whites, beaten stiff. Turn into buttered baking dish and bake for 20 minutes in quick oven. Serve hot or cold with plain or whipped cream.

Rolled Oats Pudding

Rolled oats, 1 cup. Sugar, 1/2 cup. Molasses, 1/2 cup

Egg, 1. Milk, 1 quart. Cinnamon, 1/2 teaspoon.

Salt.

Mix all thoroughly, beating the egg, pour into buttered baking dish and bake 1 1/2 hours in a slow oven. Serve with whipped cream. M. L. P., Framingham.

New England Cracker Pudding

(An Old Recipe)

Milk, 2 quarts. Soda Crackers, 8. Eggs, 2. Sugar, 1 cup. Molasses, 1/2 cup.

Butter, 2 tablespoons. Salt, 1/2 teaspoon. Cinnamon. 1 teaspoon. Clove, 1/4 teaspoon. Nutmeg, 1/4 teaspoon.

Raisins, 1/2 pound.

Scald the milk, with the crackers rolled fine. When cool add the eggs, well beaten, and the other ingredients in the order given, chopping the raisins before adding. Bake five hours in a slow-oven. C. E. L., Newburyport.