Bakewell Pudding

Make the paste, roll quite thin, and line an ashet; spread bottom with jam; pour on top above mixture, prepared as follows:—melt butter, add sugar, flour, and beat well, then the water, and fruit juice; finally, the eggs, well beaten.

Bake for about ½ an hour. Serve, of course, cold.

Graham Pudding

Put in buttered pudding dish and steam 3 hours.

Norwegian Prune Pudding

Pick out and wash prunes; then soak 1 hour in cold water, and boil until soft; remove stones; obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes.

Dilute corn starch with enough cold water to pour easily; add to prune mixture and cook five minutes. Remove cinnamon; mould; then chill and serve with whipped cream.

Suet Pudding

Mix suet, chopped fine, raisins and sugar, then add flour and baking powder, add milk and steam three hours. Serve with sauce.

Plain Suet Pudding

Put suet through meat grinder or food chopper, fine blade. Sift flour, salt, baking powder and rub suet into flour well. Beat eggs lightly, add milk and stir into mixture. Butter mold and fill ¾ full and steam three hours. This quantity makes two good sized puddings.

It is very nice made without the eggs and using one-half the quantity. Fill a deep pudding dish or pan with fruit, apples or peaches, dropping the suet pudding over the fruit in large spoonsfull and steam 1½ hours.

Cottage Fruit Pudding

Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, ½ cup milk, ¼ teaspoon salt and 1¾ cups flour. Beat well and add two scant teaspoons baking powder, then turn into shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind.

Bake in moderate oven one-half hour. Serve with cream or sauce.

Prune Souffle

One-half pound of prunes, three tablespoons of powdered sugar, four eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the sugar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping.

Turn it into a pudding dish and bake in a moderate oven for 20 minutes. Serve very hot directly it is taken from the oven.

Plum Pudding

Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).

When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor.

Lemon Hard Sauce

Cream two tablespoons of butter until soft, add one tablespoon of lemon juice and a little nutmeg, then beat in enough sifted confectioner's sugar to make a light, fluffy mass. Let it harden a little before serving.

Corn Pudding

Score and cut corn fine—scraping the last off cob. Put the butter in the hot rice. First mix rice and corn well together, then beat in the custard.

Raw Carrot Pudding

Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with whipped cream or sauce.