STEAMED FRUIT PUDDING

1 cup sweet milk. 1 cup chopped suet. 1 cup molasses. 1 cup raisins. 1 teaspoonful soda dissolved in a little water. 1 teaspoonful salt.

SAUCE FOR PUDDING.

A small quantity of cinnamon, allspice, nutmeg, and a very little clove.  Flour to make a batter a little thicker than that of ordinary cake.  Steam about 3 hours.  This pudding is also inexpensive and equally as good as the former recipe.

Beat 1 egg very light, add 1 cup brown sugar, 1 teaspoonful vanilla.  Beat all together until creamy.  Serve at once.

CORNMEAL PUDDING

Scald 1 quart of sweet milk.  While hot stir in 3 tablespoonfuls of cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold milk.  Add 1 tablespoonful of butter.  Let cool.  Then add to the mixture 1/2 cup sugar, 1/4 cup molasses, 1 well-beaten egg, 1/2 teaspoonful of ginger, 1/2 teaspoonful cinnamon, 1/4 pint cold milk, a small pinch of soda and 1/2 cup of floured, seeded raisins.  Bake 2 hours in a moderate oven.  Serve with sugar and cream.

HUCKLEBERRY PUDDING

Two eggs and 1 small cup of granulated sugar creamed together.  Four tablespoonfuls of cold water.  Add 1 cup of sifted flour containing 1 teaspoonful of baking powder, and 1 cup of huckleberries, pitted cherries, or raisins and bake.  Serve with milk or any sauce liked.  This recipe was given Mary by a friend, who called it her emergency pudding, as it may be easily and quickly prepared from canned sour cherries from which liquid has been drained, or any tart fruit, when fresh fruit is not in season.

TAPIOCA CUSTARD

Four tablespoonfuls of pearl tapioca soaked in cold water over night.  The next morning drain the tapioca, boil 1 quart of sweet milk, beat the yolks of 4 eggs light, stir them into the tapioca, adding 4 tablespoonfuls of sugar.  Beat all together and gradually add the hot milk.  Return to the fire and stir until it commences to boil.  Take from the range and pour in a glass dish.  Flavor with 1 teaspoonful of vanilla.  Whip the whites of the eggs to a standing froth and stir into the cooling pudding When cold stand on ice until ready to serve.  One-half cup of shredded cocoanut may be added if liked.

DELICIOUS BAKED PEACH PUDDING

For the dough place in a bowl 1 pint of flour sifted with 2 teaspoonfuls of Royal baking powder and a pinch of salt.  Cut through this a scant 1/2 cup of butter.  Mix this with sufficient sweet milk to make a soft dough.  Roll out dough half an inch thick, cut in strips and in case whole, ripe, pared peaches, leaving top and bottom of the peach exposed.  Or solid canned peaches may be used.  Put two halves of peach together and place a strip of dough around the peach.  Pinch dough well together, place in a bake dish.  Prepare a syrup of 2 cups of sugar and 1 cup of water.  Let come to a boil, pour around the dumplings and bake a half hour in a moderately hot oven.  These are delicious.  The recipe was given Mary by a friend who was an excellent cook.  From this dough may also be baked excellent biscuits.