Mrs. H. S. Mount

Three cakes sweet chocolate, three tablespoonfuls powdered sugar, three tablespoonfuls hot water, two dozen lady fingers. Melt chocolate, sugar and water in double boiler and add half beaten yolks of six eggs. Cook until thick. When cold add beaten whites of six eggs. Line a mold with lady fingers and pour half the mixture on them, then fill with lady fingers, repeating with the chocolate mixture. Made twenty-four hours before served. Just before serving, whip one-half pint cream and put on top of cake. Grate a little chocolate over all.

SPONGE PUDDING

Mrs. C. A. Carscadin

One-fourth cup sugar; one-half cup flour; one pint milk; one-fourth cup b.u.t.ter; five eggs. Mix sugar and flour, and add milk and cook until thick and smooth. Let cool, then add b.u.t.ter. Separate eggs, beat yolks until light and fold into mixture. Add whites beaten stiff, and pour into b.u.t.tered dish. Stand dish in pan of water and bake in moderate oven one-half hour.

Sauce: One-fourth cup b.u.t.ter; one-half cup powdered sugar; four tablespoonfuls cream added slowly, one teaspoonful vanilla. Set mixture over pan of boiling water until creamy.

SUNSHINE PUDDING

Mrs. Carscadin

One-half cup flour; one-fourth cup sugar; one-fourth b.u.t.ter; one pint milk; five eggs. Mix sugar and flour; add milk; and cook until smooth in double boiler. Take off stove and add b.u.t.ter. Separate eggs, beat yolks and add. Beat whites until stiff and add. b.u.t.ter pan, set in pan of water and bake.

Sauce: One-fourth cup b.u.t.ter; one-half cup powdered sugar; four tablespoonfuls cream, added slowly.

DATE PUDDING

Mrs. W. I. Clock

One cupful sugar; one cupful chopped nut meats; one cupful dates; two eggs; one-half cupful milk; one tablespoonful flour and one teaspoonful baking powder. Bake twenty or thirty minutes in moderate oven. When baking the pudding raises beautifully, but when done it falls in the center; this is the correct occurrence.

PEACH PUDDING

Mrs. E. Oliver

b.u.t.ter pudding dish. Slice six large peaches in it. Batter: One cup sugar; one egg; one and one-half teaspoonfuls baking powder; b.u.t.ter size of an egg; three tablespoonfuls of milk; flour enough to make a soft batter. Pour over peaches and bake twenty minutes. Serve hot, with cream.

CREAM PUDDING

One cup nut meats; one cup dates; cut very coa.r.s.e. One tablespoonful bread crumbs; one cup sugar; two eggs, beaten separately; add whites last. Bake twenty minutes in slow oven. Serve cold with whipped cream.

SOUR CREAM PUDDING

Mrs. William H. Fahrney

One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.

Sauce: Cream one cup powdered sugar and one-fourth cup b.u.t.ter; add one egg; one teaspoonful vanilla or tablespoonful sherry wine.

APPLE PUDDING

Miss Flora Gill

One cup sugar; one cup flour; two eggs; one-half cup of sweet milk; fill a three-pint baking dish with sliced apples, two-thirds full. Add one-half cup of sugar, a little cinnamon, and some water. Bake until very tender. When still very hot pour over the top a cake batter made as follows: Beat one cup of sugar with yolks of two eggs; one tablespoonful soft b.u.t.ter, and milk and flour. Mix two heaping teaspoonfuls of baking powder with flour before adding to the batter. Fold in stiffly beaten whites of the eggs and add extract of vanilla. Bake half an hour in a moderate oven. Serve with prepared sauce.

LEMON PUDDING

Mrs. W. I. Clock

Mix three tablespoonfuls corn starch; three cups boiling water; two cups sugar; two egg yolks; juice of two lemons, little grated rind of one.

Dissolve three tablespoonfuls of corn starch in a little cold water, add to the boiling water. Have saucepan in water bath. Add sugar and lemons, cook for twenty minutes. Remove from fire and stir in beaten egg yolks; set mixture in oven for two minutes and serve with cream.

SOUR MILK BLUEBERRY PUDDING

Mrs. C. S. Junge

One-half cup sugar; one-quarter cup b.u.t.ter; cream these. Two eggs well beaten; one-half cup sour milk; one-half teaspoonful soda; one cup flour with one cup blueberries. Bake thirty minutes and serve with sauce made with one cup of powdered sugar stirred with one tablespoonful of b.u.t.ter and flavored with vanilla.

CARROT PUDDING

Mrs. P. D. Swigart

One and one-half cups flour; one cup sugar; one cup suet; two cups raisins; one cup grated sweet potatoes; one cup grated carrots; one teaspoonful each salt and soda. Steam three hours; put three tablespoonfuls hot water on soda.

Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last thing, add a cup whipped cream.

CARROT PUDDING

Mrs. Frederick T. Hoyt

One cup chopped raw carrots; one cup chopped raw potatoes; one cup chopped suet; two cups chopped raisins; one cup brown sugar; one cup flour; one teaspoonful salt, cinnamon and allspice; a little nutmeg; one teaspoonful soda in about two tablespoonfuls hot water. Mix well, put in mold, and steam two and one-half hours; serve with a good pudding sauce.

Pudding Sauce: One cup sugar; two egg yolks; one cup sherry wine; beat all until very light, add one pint cream, which has been whipped very stiff.

PRUNE PUDDING

Mrs. Eustace

Whites of five eggs beaten with one-half teaspoonful of salt; add one cup of powdered sugar sifted with one even teaspoonful cream of tartar.

Add five large cooked prunes chopped. Bake twenty-two minutes in ungreased custard cups. Set in pan of hot water. Slow oven. Serve with whipped cream.