English Plum Pudding

Chopped suet, 1 cup. Seeded raisins, 1 cup. Currants, 1 cup. Sliced citron, 1 cup. Molasses, 1 cup. Milk, 1 cup.

Flour. 3 cups. Soda. 1 teaspoon. Salt, 1/2 teaspoon. Allspice. 1 teaspoon. Cinnamon. 1 teaspoon. Lemon, 1.

Mix molasses and milk, add soda, spice and salt. Next add flour, then suet, well-floured fruit and the juice of the lemon. Steam for 3 hours. Mrs. P., Framingham.

Grape Juice Pudding

Flour, 1 tablespoon. Sugar, 1/2 cup.

Water, 2 cups. Grape juice, 1/2 pint.

Egg, 1.

Mix the flour and sugar, add water and boil 5 minutes. Re-move from fire and add grape juice. Beat the egg, and pour over it the hot grape juice mixture. Shir well, chill and serve with sweet-ened whipped cream.

Cocoanut Pudding

Milk, 1 quart. Cornstarch, 3 tablespoons. Eggs, 4.

Salt, 1 1/4 teaspoons.

Cocoanut, 1 cup.

Vanilla extract, 1 teaspoon.

Sugar, 1 cup

Bring 1 1/2 pints of the milk to the boiling point and add corn-starch moistened with the remainder of the milk. Beat yolks of eggs with 1/2 cup of sugar and salt. Add to the boiling milk with the cocoa-nut and vanilla extract. Pour into a buttered pudding dish. Beat the whites of the eggs stiff and dry and beat in the remaining V2 cup of sugar. Spread over top of pudding and brown lightly in the oven.

Grape And Fig Pudding

Figs, 1 pound.

White grapes, 1 pound.

Water, 1 quart.

Cornstarch, 1 tablespoon. Sugar, 1 cup. Walnut meats, 1 cup.

Egg whites, 3.

Chop figs very fine, halve and seed the grapes and bring to a boil with water, sugar and chopped nut meats. Blend cornstarch in a little cold water and add, stirring constantly. Remove from fire and fold in the stiffly beaten egg whites. Pour into mold and chill. Serve with whipped cream. I. B. Content.

Norwegian Prune Pudding

Prunes, 1/2 pound. Cold water, 2 cups. Sugar, 1 cup.

Stick cinnamon, 1 inch. Boiling water, 1 1-3 cups. Cornstarch, 1-3 cup.

Lemon juice, 1 tablespoon.

Wash prunes, soak one hour in cold water, then boil till soft and remove stones. Crack stones, remove meats and add to prunes with sugar, cinnamon and boiling water. Simmer all together for 10 minutes. Blend cornstarch with a little cold water and add slowly to prune mixture, stirring all the time. Remove cinnamon, add lemon juice and pour into a mold. Chill and serve with whipped cream. Miss A. E. B., Jamaica Plain.

Cream Rice Pudding

Rice, 1/2 cup. Salt, a pinch. Milk, 1 quart.

Sugar, 3/4 cup. Flavoring. Whipped cream.

Maraschino cherries.

Wash rice thoroughly and put in double boiler with milk and salt. Cook until tender, then add the sugar. Cool and add flavor-ing, either vanilla or orange extract. Chill and serve with whipped cream into which have been beaten chopped maraschino cherries with a little of their juice.