Chocolate Pudding No. 2

3 eggs

3 cups milk

1/2 cup chocolate

3 rounded tablespoons cornstarch

Mix the corn-starch with a little milk, beat the yolk of eggs. Mix the chocolate with a little warm water and stir in the cornstarch, then add sugar, milk and vanilla. Boil in double boiler until it thickens; remove from fire and stir in well beaten whites of eggs. Pour into small molds or into a large dish.

Cocoanut Pudding

1 1/2 pints milk

2 tablespoons flour

2 whites of eggs

1/2 cup sugar 2/3 cup fresh cocoanut, grated

Boil milk and sugar together and thicken with flour and milk stirred to a smooth paste. Pour this over whites which have been beaten to a froth. Fold in and add cocoanut.

Sauce

1 cup milk

2 yolks of eggs

1/2 cup sugar

1 teaspoon butter

Custard sauce made by boiling ingredients until creamy. Serve all cold.

Cottage Pudding

1 cup sugar 1/2 cup butter 1 cup milk

1 egg

3 cups flour

Vanilla

Cream butter and sugar, add beaten egg, then milk and flour, beat thoroughly. Pour into baking-dish, bake in moderate oven for about forty - five minutes. Will require less time in gem pans. Serve with a sauce.

English Plum Pudding

1 lb. seeded raisins

1 lb. currants

1 lb. butter or crisco

1/2 lb. sugar

1/2 lb. finely grated bread

1/2 lb. flour

1 lb. mixed peels

1/4 ounce mixed spices

1/2 nutmeg

1 small grated carrot

8 eggs

Grated rind 1 lemon

Mix all dry ingredients together and moisten with the well beaten eggs. Mix well. Steam six hours. Serve with English Plum Pudding Sauce.

Farewell Pudding

Toast pieces of left-over cake, or crumble them without toasting, place in pudding dish, pour over them any fruit juices or jellies, and over this Custard Sauce. Use beaten whites of eggs with sugar for frosting.

Fruit Pudding No. 1

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

Milk -Fruit or berries

Sift dry ingredients and mix in enough milk to make a batter that can be dropped from a teaspoon. Stew fruit or berries, with plenty of juice and, when boiling, drop the dough on top, in bits from a teaspoon. Cook twenty minutes.

Fruit Pudding No. 2

1/2 cup sugar 1/2 cup milk 1 egg 1/2 cup water

1 cup flour

1 1/2 teaspoons baking powder

4 to 6 apples

Vanilla

Select apples that are juicy and will cook quickly. Slice them into baking pan, sprinkle with sugar and pour over this the water and batter made by mixing the sugar, milk, eggs, flour, baking powder and vanilla. Bake about three-quarters of an hour.

Ginger Pudding

6 apples 1/2 cup sugar

1/2 teaspoon powdered cinnamon 1 cup molasses 1/2 cup butter

1/2 cup boiling water

1/2 teaspoon powdered ginger

1 teaspoon soda

Flour

Salt

Peel and slice apples, add sugar, salt, cinnamon, place in buttered pudding dish. Melt butter, add molasses, with ginger and soda dissolved in a little boiling water, then enough flour to make thin batter. Pour this mixture over apples. Bake in moderate oven half hour. Serve with whipped cream.