STEAMED BERRY PUDDING—­Sift two cups of flour with four teaspoons of baking powder, rub in a rounding tablespoon of butter, add two beaten eggs, one cup of milk, one-half cup of sugar, and last two cups of blueberries.  The berries should be rinsed in cold water, shaken in a cheese cloth until dry and then roiled in flour before adding.  Pour into a pudding mold, and steam one and one-quarter hours.  Serve with liquid sauce.

STEAMED PUDDING—­Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk.  Add one cup of chopped and seeded raisins and one-half cup of chopped dates.  Steam two hours and serve with whipped cream.

TAPIOCA MERINGUE—­Soak one-half cup granulated tapioca in a pint of cold water for half an hour.  Cook slowly twenty minutes until transparent.  If too thick, add a little more boiling water.  Boil one quart of milk in a farina kettle with a pinch of salt and the yellow rind of half lemon.  Beat the yolks of four eggs with a cup of sugar, add slowly to the milk, stirring until smooth and creamy, but do not allow it to boil.  When thickened, remove from the fire, add a teaspoonful flavoring and blend thoroughly.  Whip the whites of the eggs to a stiff froth with three tablespoonfuls powdered sugar and a teaspoonful flavoring, spread over the top of the pudding which should have been poured in the serving dish and set in a coolish oven to puff and color a golden yellow.

TAPIOCA PUDDING—­Cover one cup of the flake tapioca with cold water and let it stand two hours.  Stir occasionally with a fork to separate the lumps.  Put in a farina kettle with a pint and a half water.

Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste.  Stir all together and cook until the apples are soft and the tapioca clear.  Serve hot or cold.  Peaches may be used in place of the apple.  Serve with cream.

TAPIOCA SOUFFLE—­Soak three tablespoonfuls pearl tapioca in water to cover for three or four hours.  Then add a quart of milk and cook until the tapioca is perfectly clear and the milk thickened.  It will take about twenty minutes, and unless you use the farina kettle, must be stirred constantly.  Add the yolks of four eggs beaten with two-thirds cup sugar and cook two or three minutes, stirring steadily.  Whip the whites of four eggs to a stiff froth, fold through the cooked cream, and take directly from the fire.  Flavor with lemon or vanilla and bake in a moderate oven for twenty-five minutes.  Chill and serve.  This may also be served as a pudding without the final baking.

WHOLE WHEAT PUDDING—­Put one cup of milk, one-half cup of molasses, two cups of graham or whole wheat flour, one cup of chopped raisins and half a saltspoon of salt into a bowl and add one level teaspoon of soda, dissolved in a tablespoon of warm water, beat hard for three minutes.  Pour the thin batter into a buttered pudding mold and steam two and a half hours.  Serve with a lemon sauce or cream.