Date Pudding

One pint of sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, two rounding tablespoonfuls of sugar, two rounding tablespoonfuls of butter, one egg, and three-quarters of a cup of milk; add a cup and a half of dates cut into very small pieces; flour the dates. Sift together the flour, salt, baking powder, and sugar; rub the butter into this mixture thoroughly. Beat the egg until light; add the milk to it; pour over the other ingredients, and mix quickly and lightly into a batter: add the floured dates, and turn into a baking pan and bake for fifteen or twenty minutes in a moderate oven. Serve with vanilla sauce.

Peach Pudding

Make a batter the same as for date pudding. Place in a baking pan and cover as closely as possible with halves of peaches, filling the cavities from which the stones were taken with sugar, and bake about twenty minutes in a moderate oven. Serve with sugar and cream, or with hard sauce.

Huckleberry Pudding

Make the same as date pudding, adding one pint of huckleberries instead of the dates.

Cocoanut Pudding

One pint milk, four level tablespoonfuls of corn starch, yolks of three eggs, one-half cup of sugar, one teaspoonful of vanilla. Heat milk in a double boiler, add the corn starch moistened with a little cold water, cook three minutes. Beat egg yolks and sugar until very light, add to hot mixture and stir until thickened; add the vanilla. Pour into a pudding dish, sprinkle with shredded cocoanut, cover with meringue made with three egg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Brown in moderate oven; serve cold. Macaroon crumbs may be used instead of the cocoa-nut.

Chocolate Pudding

One pint of milk, half cup of sugar, two ounces of chocolate, four level tablespoonfuls of corn starch, yolks of three eggs, one teaspoonful of vanilla. Melt the chocolate in a double boiler, then add the milk heated and the sugar, stir and beat until chocolate is thoroughly combined with the milk. Moisten the corn starch with a little cold milk, stir into the hot. mixture and cook several minutes. Beat the egg yolks and stir them and the vanilla in. Turn into a pudding dish, cover with a meringue made with the three egg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Brown in a moderate oven. Serve hot or cold, as preferred.

Little Chocolate Puddings

Brush eight custard cups with butter and fill each with soft bread crumbs. Put into a double boiler one pint of milk, when heated add two ounces of chocolate cut fine, and one-half cup of sugar mixed; stir until smooth and uniform in color. Remove from the fire, add one teaspoonful of vanilla, and when partly cold pour over three well beaten eggs. Baste this mixture over the bread crumbs in the cups. Place in a baking pan, surround with boiling water, cover with but tered paper and bake in a moderate oven about twenty minutes, or until well puffed up in the centre. When done turn from the cups and serve with vanilla or chocolate sauce.