40.—Fig Pudding

1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter, ½ chopped figs, 1 teaspoonful baking powder, water.

Melt 'Nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

31.—Date Pudding

1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' ½ lb. stoned and chopped dates, 1 teaspoonful baking powder, water.

Melt 'Nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

Prune, Ginger, and Cherry Puddings

These are prepared the same way as in Recipe No. 40, or No. 41, substituting prunes or preserved ginger, or cherries for figs or dates.

42.—Rich Fruit Pudding

1 lb. whole-meal flour, 6 ozs. almond cream, 6 ozs. sugar, 3 ozs. preserved cherries, 3 ozs. stoned raisins, 3 ozs. chopped citron, 1 teaspoonful baking powder, water.

Mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

43.—Fruit-nut Pudding No. 1

½ lb. white flour, ¼ lb. whole meal flour, ¼ lb. mixed grated nuts, 6 ozs. 'Nutter' or nut butter, 6 ozs. sugar, 6 ozs. sultanas, 2 ozs. mixed peel (chopped), 1 teaspoonful baking powder, water.

Melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

44.—Fruit-nut Pudding No. 2

½ lb. white flour, ¼ lb. ground rice, ¼ lb. corn meal, 4 ozs. chopped dates or figs, 4 ozs. chopped almonds, 6 ozs. almond nut-butter, 6 ozs. sugar, 1 teaspoonful baking powder, water.

Melt butter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

45.—Maize Pudding No. 1

½ lb. maize meal, 3 ozs. white flour, 3 ozs. 'Nutter,' 3 ozs. sugar, ½ tin pineapple chunks, 1 teaspoonful baking powder.

Melt fat, cut chunks into quarters; mix ingredients with very little water into batter; place in greased pudding basin and steam 2 hours.

46.—Maize Pudding No. 2

6 ozs. corn meal, 3 ozs. white flour, 2 ozs. 'Nutter,' 2 ozs. sugar, 3 tablespoonfuls marmalade, 1 teaspoonful baking powder, water.

Melt 'Nutter,' mix ingredients together with little water into batter; place in greased pudding basin and steam 2 hours.

47.—Cocoanut Pudding

6 ozs. whole wheat flour, 2 ozs. cocoanut meat, 2 ozs. 'Nutter,' 2 ozs. sugar, 1 small teaspoonful baking powder, water.

Melt fat, mix ingredients together with water into batter; place in greased pudding basin and steam 2 hours.

48.—Tapioca Apple

1 cup tapioca, 6 large apples, sugar to taste, water.

Soak tapioca, peel and slice apples; mix ingredients together, place in pie-dish with sufficient water to cover and bake.

49.—Oatmeal Moulds

4 ozs. rolled oats, 2 ozs. sugar, 4 ozs. sultanas, water.

Cook oatmeal thoroughly in double boiler, then mix ingredients together; place in small cups, when cold turn out and serve with apple sauce, or stewed prunes.

50.—Carrot Pudding

4 ozs. breadcrumbs, 4 ozs. 'Nutter,' 4 ozs. flour, 4 ozs. mashed carrots, 4 ozs. mashed potatoes, 6 ozs. chopped raisins, 2 ozs. brown sugar, 1 dessertspoonful treacle, 1 teaspoonful baking powder.

Mix ingredients well, place in greased pudding basin and steam 2 hours.

51.—Sultana Pudding

½ lb. whole meal flour, 1 breakfastcupful breadcrumbs, 4 ozs. ground pine kernels, pignolias or almonds, ½ lb. sultanas, 4 ozs. sugar, water.

Mix ingredients together into a stiff batter; place in greased basin and steam 2 hours.

52.—Semolina Pudding

4 ozs. semolina, 1 oz. corn flour, 3 ozs. sugar, rind of one lemon, 1½ pints water.

Mix corn flour into paste in little water; place ingredients in double boiler and cook for 1 hour, place in pie-dish and brown in sharp oven.

53.—Rice Mould

4 ozs. ground rice, 1 oz. sugar, ½ pint grape-juice.

Cook ingredients in double boiler, place in mould. When cold turn out and serve with stewed fruit.

54.—Maize Mould

6 ozs. corn meal, 2 ozs. sugar, ½ pint grape-juice, 1½ pints water.

Cook ingredients in double boiler for 1 hour; place in mould. When cold turn out and serve with stewed fruit.

55.—Lemon Sago

4 ozs. sago, 7 ozs. golden syrup, juice and rind of two lemons, 1½ pints water.

Boil sago in water until cooked, then mix in other ingredients. Place in mould, turn out when cold.

56.—Lemon Pudding

4 ozs. breadcrumbs, 1 oz. corn flour, 2 ozs. sugar, rind one lemon, 1 pint water.

Mix corn flour into paste in little water; mix ingredients together, place in pie-dish, bake in moderate oven.

57.—Prune Mould

1 lb. prunes, 4 ozs. sugar, juice 1 lemon, ¼ oz. agar-agar, 1 quart water.

Soak prunes for 12 hours in water, and then remove stones. Dissolve the agar-agar in the water, gently warming. Boil all ingredients together for 30 minutes, place in mould, when cold turn out and decorate with blanched almonds.

58.—Lemon Jelly

¼ oz. agar-agar, 3 ozs. sugar, juice 3 lemons, 1 quart water.

Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar, and heat gently until agar-agar is completely dissolved, pour into moulds, turn out when cold.

This jelly can be flavoured with various fruit juices, (fresh and canned). When the fruit itself is incorporated, it should be cut up into small pieces and stirred in when the jelly commences to thicken. The more fruit juice added, the less water must be used. Such fruits as fresh strawberries, oranges, raspberries, and canned pine-apples, peaches, apricots, etc., may be used this way.

59.—Pastry

1 lb. flour, ½ lb. nut-butter or nut fat, 2 teaspoonfuls baking powder, water.

Mix with water into stiff paste. This is suitable for tarts, patties, pie-covers, etc.