One cup suet; one cup sugar; one cup milk; one cup of figs, ground; three cups flour; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Steam two hours.

Three ounces beef suet; one-half ounce figs, chopped fine; two and one-third cups stale bread crumbs; one-half cup milk; two eggs; one cup sugar; three-fourths spoonful salt. Chop suet and work with hands until creamy; then add figs. Soak bread crumbs in milk. Add eggs, well beaten; then sugar and salt. Combine mixture. Steam three hours in a buttered mould. Serve with following sauce:

Sauce: Two eggs; one cup powdered sugar; three tablespoonfuls wine; beat yolks until thick, add one-half of the sugar. Beat whites stiff, add remaining sugar. Combine, and add wine.

One cup suet; one cup sugar; one cup milk; three cups flour; one cup figs, ground; two eggs; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Mix all together and steam about two hours.

One pint of milk; two tablespoonfuls corn starch; one tablespoonful sugar; pinch of salt. Boil until thick, add one heaping teaspoonful cocoa dissolved in a little boiling water, and last the stiffly beaten whites of two eggs. Let all cook one minute and flavor with vanilla.

One pint of milk; one tablespoonful Baker's cocoa; one tablespoonful corn starch; one egg; one and one-half cups sugar. Heat milk in double boiler. Mix dry ingredients and beat in egg. Add to scalded milk. Boil fifteen minutes. Remove from fire and whip with egg beater. Add one teaspoonful vanilla. Serve with cream.

One and one-half tablespoonfuls butter; two-thirds cup sugar; one egg; one cup milk; one-half teaspoonful salt; two and one-fourth cups flour; three teaspoonfuls baking powder; two squares of chocolate, melted. Steam in a buttered pudding mold, tightly covered, for two hours.

Cream Sauce: One-fourth cup butter; one cup powdered sugar; stir until creamy; then add one cup whipped cream just before serving; flavor.

Three-fourths cup sugar; one tablespoon butter, creamed. Two eggs; one-half cup milk; one and one-half cups sifted flour; one and one-half teaspoonfuls baking powder; two squares melted chocolate, or two tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour and serve with hard sauce.

Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth cup confectioner's sugar; yolks four eggs; whites four eggs; nut meats; lady fingers. Melt chocolate in top of double boiler; remove from range, add boiling water and the yolks of eggs beaten until thick and light. Fold in the stiffly beaten whites of eggs. Line a small pan (dimensions, 7-1/2 x 4-3/4 x 2-1/2) with wax paper. Put in a layer of split lady fingers cut to fit and cover bottom; cover these with half of the chocolate mixture; sprinkle with bits of trimmings of lady fingers and nut meats. Cover with a layer of lady fingers, pour over remainder of chocolate mixture, sprinkle with nut meats and chill in refrigerator twenty-four hours. Serve with whipped cream.

One-half pint brown sugar; one-half pint cold water; one-fourth box gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak gelatine in one gill of cold water. Put sugar and other gill of water in saucepan and boil until it becomes a thick syrup. Add gelatine and vanilla and again heat to boiling point. Beat whites to stiff froth. Pour hot syrup on eggs, beating until cold. Turn into mold and serve on flat dish with custard sauce made from yolks of eggs.

One egg well beaten; two tablespoonfuls sugar, rounded; one tablespoonful butter, level; one pinch salt; one-half cup molasses; one and one-half cups flour, well sifted; one teaspoonful baking powder; one teaspoonful soda, level, dissolved in one-half cup boiling water. Steam in buttered tins two hours.

Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful vanilla; cream together and add one cup of whipped cream.

Scant one-fourth cup unsalted butter; one cup granulated sugar; cream together. Add yolks of three eggs, one at a time, rind of one lemon, half; and juice of one lemon. Beat the whites of the three eggs and add last. Place mixture alternately with lady fingers, three dozen lady fingers will serve eight people. Put oil paper in bottom of dish to lift pudding out easily. Serve with whipped cream. Place in ice-box until thoroughly chilled. Can be made the night before.

One dozen lady fingers; one tablespoonful sugar; three eggs, separated; one cake sweet chocolate. Melt chocolate in double boiler with tablespoonful warm water. Add mixture of yolks of eggs and sugar, well beaten, a little vanilla, and lastly well-beaten whites of eggs. Dip each lady finger in mixture, arrange in form which has been wet with cold water, and fill in. Place in ice box over night. Serve with whipped cream.

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.

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

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

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

Sauce: One-fourth cup butter; one-half cup powdered sugar; four tablespoonfuls cream, added slowly.

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.

Butter pudding dish. Slice six large peaches in it. Batter: One cup sugar; one egg; one and one-half teaspoonfuls baking powder; butter 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.

One cup nut meats; one cup dates; cut very coarse. 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.

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 butter; add one egg; one teaspoonful vanilla or tablespoonful sherry wine.

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 butter, 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.

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.

One-half cup sugar; one-quarter cup butter; 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 butter and flavored with vanilla.

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.

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.

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.

One cup orange marmalade; one-fourth cup butter; one-third teaspoonful soda; two cups stale bread crumbs. Dissolve soda in a little hot water; combine marmalade, one egg, butter, soda, and bread crumbs. Pack in a mold. Steam one and one-half hours. Serve with marshmallow cream.

One cup molasses; one cup sweet milk; two and one-half cups graham flour; one cup Sultana raisins; one saltspoonful salt; two teaspoonfuls soda dissolved in warm water. Steam in pudding mold two hours.

Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup whipped cream; one-half teaspoonful vanilla.

Butter the inside of a baking dish, cover the bottom with a layer of tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon or nutmeg and put over it a layer of crumbs, strewing it with bits of butter. Repeat the layers of apple and crumbs until the dish is full, making the top crumbs with an extra quantity of butter. Cover the pudding dish, put it in the oven, and bake slowly for twenty or thirty minutes; uncover, brown lightly; serve in the dish in which it was cooked, with either hard or liquid sauce.

Four thin slices bread, buttered and cut in squares; one egg; one-third cup sugar; four tablespoonfuls molasses; three cups milk; turn all over bread. Let stand half an hour and mash well together; then bake one and one-half hours slowly. Be careful it does not turn to whey. If in a shallow pan, a big hour is long enough. Sauce: Beat white of one egg, then beat yolk; mix, add one cupful sugar, vanilla, and beat all together. Beating separately makes it very frothy.

One-half cup sugar; one tablespoonful butter; one egg; one-half cup milk or water; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Steam forty minutes, put cherries in cups, then the batter.

Sauce: One and one-half cups cherry juice; one tablespoonful butter; sweeten; thicken with corn starch.

One tablespoonful butter; two tablespoonfuls sugar; three tablespoonfuls flour; one teaspoonful baking powder; two tablespoonfuls milk; one egg. Turn this mixture over sliced peaches, bananas, oranges, blueberries, pineapples or plums and bake twenty minutes in moderate oven. Serve with cream or with hard sauce made by rubbing butter and sugar together.

Fill a mold with dry pieces of cake, alternating layers with bananas that have been scraped and cut lengthwise. Fill up mold with a boiled custard thickened with yolks of eggs. Put on ice. Serve cold with whipped cream. Also serve toasted Brazilian nut meats with it.

Wash well one-fourth cup of rice. Put in a baking dish with one quart of milk, four tablespoonfuls of sugar, lump of butter size of a walnut; flavor to taste with nutmeg and cinnamon. Bake in a very slow oven four hours; when it commences to brown on top stir well. Serve cold.

Hot steamed rice served with rich canned peaches, and cream, either plain or whipped. Serve English walnut meats with same.

One quart milk; three tablespoonfuls rice; three tablespoonfuls sugar; one teaspoonful vanilla. Put in a very slow oven and bake from two and one-half hours to three hours. (If heated on top of stove before putting in oven, it will save time baking.)

One-half cup brown sugar; one-half cup milk; one cup molasses; one teaspoonful soda; two eggs; tablespoonful butter; one cup flour. Bake and serve with whipped cream or hard sauce.

One-half cupful flour; one-fourth cupful sugar; one-fourth cupful butter; one pint of milk and five eggs. Mix flour and sugar, add milk and cook in double boiler until smooth. Remove from stove and put in butter. When cold add beaten yolks of eggs and fold in stiffly beaten whites last. Put in buttered pans and bake in water.

Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four tablespoonfuls cream added.

Soak one tablespoonful of pearl tapioca until soft in enough water to cover it. This will require several hours. Put it into a double boiler with a cupful of water and cook until the pearls are clear; drain off the water and stir in half a pint of grape juice heated, one tablespoonful sugar, and cook ten minutes longer. Serve with cream when cold.

One-half pound suet; one quart milk; two eggs; one pound currants; one pound raisins; one cup nut meats, chopped fine; two teaspoonfuls baking powder; one teaspoonful salt and flour enough to make a stiff batter. Steam for four to five hours. Serve with foam sauce.

Foam Sauce: White of one egg; enough confectionery sugar to make stiff and enough hot water to make it smooth.

In bottom of pudding dish lay slices of cake; cover with slices of oranges. Make a custard of one small cup sugar; one tablespoonful corn starch; one pint of milk and a small piece of butter. Pour over the cake and oranges and bake.

One cup molasses; one-half cup sugar; one-half cup butter; two eggs; one cup milk. Spice and fruit. Flour enough to make a stiff batter. Soda and cream of tartar or baking powder as preferred.

Liquid Pudding Sauce: Beat one egg and one cup of white sugar to a froth. Make a very thin batter with one pint of water and butter the size of an egg. Pour butter boiling hot over egg and sugar just as it goes to the table.

Chop the meats from one pound English walnuts; chop one pound figs; one pound raisins seeded; one cup suet. Rub the above well in flour; grate one nutmeg into three cups flour and one teaspoonful salt. Moisten with one cup milk. Dissolve well one teaspoonful soda in one cup molasses, and add last with one tablespoonful brandy. Dip a square of cloth in boiling water; then quickly flour center. Mold in form of a ball and tie securely with string. Boil three or four hours in boiling water in very large kettle or boiler. Hang up to dry and when thoroughly dry place in jar with an apple to keep from molding. Make a week or two before you wish to use it. Boil it in boiling hot water for one hour when ready to use. Any sauce will do, but whipped cream sweetened with maple sugar is delicious. Brandy can be poured over pudding and set on fire if you wish, if served at table.

Two cups flour; one-half cup sugar; two teaspoonfuls baking powder; one-half teaspoonful salt; two eggs well beaten; one cup milk; one and one-half cups English walnuts blanched and broken or chopped; one-third cup melted butter. Grease mold well and steam three hours.

Sauce: One and one-half cups sugar and three-fourths cup water boiled until it threads. Then pour over the well beaten yolks of three eggs, stirring all the time. When cool, add flavoring and two cups whipped cream.

Two cups boiling water; one and three-fourths cups brown sugar, boil ten minutes. Two and one-half tablespoonfuls (heaping) corn starch mixed well with one-third cup cold water; add to boiling syrup; boil a few minutes until mixture thickens, then add one-half cup broken walnut meats and vanilla. Pour into molds and chill. Raisins and currants may be added if desired. Serve with cream or whipped cream.

One cup brown sugar; one-fourth cup butter; yolks of two eggs; one-half cup cream; cook to a custard. Add beaten whites, and one-fourth cup brandy.

Blend one tablespoonful butter, one cup sugar and white of one egg (do not beat egg separately). Dissolve one tablespoonful corn starch and a little salt and add to one pint of boiling water. Let cook ten minutes. Then add the butter, egg and sugar, and whip until foamy. Flavor to taste.

Two eggs; one cup powdered sugar; one cup cream; a pinch of salt. Beat eggs and gradually add sugar until a smooth creamy consistency. Just before serving add whipped cream.

For steamed or baked puddings: One-half cup of butter and one and one-half cups of powdered sugar; cream together and add yolk of one egg. Then to this add a cupful of crushed strawberries or any fruit in season.

Four tablespoonfuls butter; eight of powdered sugar; frothed white of one egg; half a glass of wine. Cream butter and sugar together; add wine, then white of the egg. Set in a cool place to harden. Grate nutmeg over top.

Remove the pulps of the grapes from the skins, boil the pulp until the seeds can be separated, strain through a collander, add the skins, and boil five minutes, after which add two-thirds the amount in sugar. Boil twenty minutes, stirring constantly.

One-half cup butter; one cup sugar; then add one cup crushed strawberries. This can be made only in strawberry season.

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