STEAMED FRUIT PUDDING

• 1 cup raisins
• 1 cup chopped suet
• 1 cup molasses
• 1 cup milk
• 1 tsp. salt
• 1 tsp. soda
• ¼ cup boiling water
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. allspice
• ½ tsp. cloves
• flour

Combine and mix all the ingredients with flour enough to make a stiff batter; then add the soda dissolved in boiling water. Put into a well greased mould, cover tightly and steam for 3 hours. Serve with a sauce made from:

• 1 cup brown sugar
• 1 tsp. vanilla
• 1 egg, beaten

Beat all together until creamy and pour over the pudding when serving.

APPLE OR PEACH STRUDEL

Into bottom of a buttered baking dish put thick layers of apples (or peaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps of butter. Into a mixing bowl sift:

• 1 cup sugar
• 1 tsp. baking powder
• 1 cup flour
• ½ tsp. salt

Into this break 1 egg. Mix until crumbly. Put over apples (peaches) bake in moderate oven (350-f) till crust is brown. Serve with milk, whipped cream or ice cream.

COTTAGE PUDDING

• 1¾ cups flour
• 2½ tsp. baking powder
• ½ tsp. salt
• ¼ cup butter, or other fat
• ¾ cup sugar
• 1 egg
• ½ tsp. lemon extract
• ? cup milk

Mix flour, baking powder and salt and sift twice. Cream butter until soft; add sugar gradually, beating until light. Beat in the egg and flavoring. Add flour mixing alternately with the milk, beating smooth after each addition. Turn into a buttered square tin (8 × 8 × 2 inches). Bake in moderate oven (350-f) for about 40 minutes. Serve with butterscotch or orange sauce. It’s delicious covered with crushed berries or other fruits.

RHUBARB PUDDING

• Stewed Rhubarb
• Stale cake or bread
• Sugar
• Whites of 2 eggs

Line buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake in moderately slow oven (325-f) for 30 minutes. Make a meringue by beating egg whites stiff and adding 4 tblsp. sugar. Remove pudding from oven, cover with meringue and brown in oven.

APPLE PANDOWDY

• 4 tart apples
• ½ cup molasses
• ½ teaspoon cinnamon
• 2 tablespoons butter
• biscuit dough

Pare and slice apples and arrange in a well greased shallow baking dish. Sprinkle with cinnamon, drizzle over molasses and dot with butter. Cover with biscuit dough which has been rolled to about ½ inch thickness. Cut gashes in dough to allow steam to escape. Bake in moderate oven about 375 degrees for 30 minutes. Serve hot, cutting out squares of the biscuit to use as a base for the fruit mixture. Serve with cream flavored with nutmeg.

APPLE DUMPLINGS

• rich baking powder
• biscuit dough
• 6 apples, medium size
• ½ cup brown sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ cup raisins
• 2 tablespoons butter

Prepare biscuit dough, roll ¼ inch thick and cut into squares. Pare and core apples and place one in center of each square. Fill each with a portion of the seasonings, sugar, raisins and dot with butter. Bring corners of the dough to the top of the apples and seal by pricking with a fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk.

PUMPKIN CUSTARD

• 2 cups pumpkin, sieved
• 1 cup soft bread crumbs
• 2 eggs, separated
• 1½ cups milk
• 1 cup sugar
• 3 tblsps. butter, melted
• ¼ tsp. salt
• 1 tsp. orange flavoring

Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake in a slow oven (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff, spread on top of custard and brown lightly.

PEACH DUMPLINGS

• 1 cup sugar
• 1 tablespoon butter
• 1 cup milk or cream
• 2 cups sliced peaches
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups hot water

Make a syrup of the sugar with the butter and 2 cups hot water. Add the peaches. Let this come to a boil. Make dumplings by mixing flour and baking powder and salt into a fairly stiff batter with milk or cream. Drop large spoonfuls of this batter into the boiling syrup and peaches. Cover and cook for 20 minutes. Serve while hot.