TRANSPARENT PUDDING.

3 eggs; 2 cups sugar; 1 cup butter; 1 cup cream; 1 tablespoon Challenge flour. Mix all together, beating whites of eggs light and adding last. Make a dainty pie crust; bake in patty tins after filling 1 tablespoon of mixture into each crust. Make about 50. Nice for picnic.

MISS MAMIE FINDLEY.

SPONGE PUDDING.

1 cup chopped suet or 1/2 cup butter; 1 cup molasses; 1 cup sour milk and 1 teaspoon soda in milk; 1 egg; 1 cup raisins; 2 1/2 cups flour; steam 2 hours.

Sauce.--1/2 cup butter; 1 cup sugar beaten to a cream; 1/2 cup wine or 2 tablespoons jelly in a cup of hot water; mix; put in a bowl and place on top of teakettle; the longer it stands the better.

MRS. C. B. OSBORNE.

AUNT JOE'S PUDDING.

1 cup molasses; 1 cup sugar; 1 cup suet or 2-3 cup butter; 1 cup sweet milk; 1 teaspoon soda; 2 of cream of tartar; 3 cups Challenge flour and fruit. Steam 3 1/2 hours.

MRS. THEO. STEINKE.

STEAM PUDDING WITH FRUIT.

2 eggs well beaten; 1/4 cup sugar; pinch of salt; 1/2 cup of butter; 1 pint of fruit of any kind; Challenge flour to make nice batter; 1 heaping teaspoon of Royal Baking powder; steam 1 1/2 hours.

DORA MELCHER.

SPANISH CREAM.

1 quart milk; 1/2 box gelatine; dissolve the gelatine in the milk 1/2 hour or more; set it on the fire until thoroughly dissolved; pour into it the yolks of 4 eggs well beaten, with 3 tablespoons of powdered sugar. Let it stand on stove until it thickens, stirring all the time, but do not let boil. Take it off and our in whites of 4 eggs beaten with 3 tablespoons of powdered sugar; stir all together quickly; flavor and pour into molds.

MRS. JAMES WHITNEY.

CHARLOTTE RUSSE.

Whip stiff 1 pint cream, sweeten to taste; add 1/4 pound of blanched almonds, 2 tablespoons chopped candied cherries. Soak 1 tablespoon of gelatine in little water, add little hot water to make smooth; dip mold in cold water and line with angel food or lady's fingers; add the gelatine to the cream, etc., just before pouring into the mold, as it will stiffen quickly. Put on ice to harden.

MRS. C. B. OSBORNE.

VANILLA SAUCE.

1 cup sweet milk to boil; yolk of 1 egg; mix 2 tablespoons sugar, 2 tablespoons milk, 1/2 tablespoon cornstarch; pour boiling milk over the mixture; cook until thick; add 1/2 teaspoon vanilla.

MRS. SEASTROM.

DATE PUDDING.

1 tablespoon flour; 3 eggs; 1 scant cup sugar; 1 pound dates, seeded and cut up; 1 cup walnuts; 1 teaspoon baking powder; 1 teaspoon vanilla; mix beaten yolks and sugar; add sifted flour, dates and nuts, then baking powder, then whites of eggs; bake 1/2 hour in slow oven; serve cold with whipped cream.

MRS. FRANK MUSSON.

SNOW PUDDING.

1/2 package of gelatine; 3 eggs; 2 cups sugar; juice of 2 lemons. Soak the gelatine 1 hour in a cup of cold water, then add a pint of boiling water, the lemon juice and 2-3 of the sugar; set away to harden. Whip the whites of the egg to a stiff froth and when gelatine is hard beat it into the eggs a spoonful at a time and set it away till needed. Make custard of the yolk of the eggs, 1 1/2 pints of milk and the rest of the sugar and serve with the gelatine.

MRS. R. L. LAWRENCE

CRUMB TART.

Take 6 eggs, beat until light, then add 1 cup sugar, 1/2 pound dates cut fine; 1 teaspoon baking powder, 1/2 pound English walnuts cut in large pieces, 8 tablespoons of bread crumbs. Mix all together and bake in slow oven. When serving break in small pieces instead of cutting. Serve with whipped cream.

MRS. MAUD HEAD.

SAGO PUDDING.

3 tablespoons sago, soaked or cooked till clear; 3 eggs, well beaten; 1/2 cup sugar; 1/2 square chocolate, grated; 1 teaspoon vanilla; 1 cup sweet milk; add mixture to sago and bake in moderate oven 3/4 of an hour.

MRS. HATTIE B. EGAN,
Burlington.

COTTAGE PUDDING.

1 pint Challenge flour; 1 cup sugar; 3 tablespoons melted butter; 2 eggs; 1 cup milk; 2 teaspoons Royal Baking powder.

PRUNE PUDDING.

Chop fine a cup of cooked unsweetened prunes, also meat of the seeds; add 1 cup of sugar and stir well together; beat stiff the whites of 6 eggs and add to the prunes, beating together lightly; bake in buttered dish 25 minutes in moderate oven; serve with whipped cream.

MISS MAMIE FINDLEY.

LEMON SAUCE.

1 cup sugar; 1 cup butter; 1 egg beaten light; 1 lemon, juice and grated rind; 1/2 cup boiling water; put in basin and thicken over steam.

MRS. DOWNS.

PUDDING.

2 cups Challenge flour; 1 cup molasses and part sugar; 1 cup sour milk; 1/2 cup butter; 2 eggs; 1 teaspoon soda; spices, fruit and a little baking powder.

Sauce.--2 cups sugar and 1 cup butter melted together; 1 cup wine; add 2 eggs well beaten and steam in double cooker for 4 hours.

MISS DORA MELCHER.

PUDDING SAUCE.

1 cup of butter; 2 cups powdered sugar; whites of 2 eggs; 3 teaspoons lemon juice; 1/4 cup boiling water; cream the butter; add sugar; add eggs (unbeaten) one at a time, then flavoring. When beaten smooth add water a little at a time. Put in a double boiler and stir until smooth and frothy.

MRS. SEASTROM.

CHOCOLATE PUDDING.

2 eggs; 2 tablespoons chocolate or cocoa; cook in double boiler until it thickens, then stir in 1 cup of chopped dates and 1/2 cup of nuts; 1 teaspoon vanilla; mold in cups and serve cold with cream.

MRS. M. P. JONES.

CHOCOLATE CREAM.

2 cups scalded milk; 2 tablespoons cornstarch; 1/2 cup sugar; 1/4 teaspoon salt; 1-3 cup cold milk; 1 1/2 squares Baker's chocolate; 3 tablespoons hot water; whites of 3 eggs; vanilla. Mix cornstarch, sugar and salt; dilute with cold milk; add to scalded milk and cook over hot water 10 minutes; stir until thickened; melt chocolate, add hot water; stir till smooth and add to cooked mixture; add beaten whites and vanilla; mold and serve with cream.

BERTHA I. TEMPLE.

ENGLISH PLUM PUDDING.

1 pound raisins; 1 pound currants; 1 pound suet, chopped fine; 3/4 pound bread crumbs; 1/4 pound brown sugar; 1/4 pound flour; grated rind of 1 lemon; 1/2 grated nutmeg; 1/2 pint brandy; 5 eggs; 1/2 pound of minced candied orange peel. Mix all dry ingredients well together. Beat the eggs, add to them the brandy, then pour over dry ingredients and thoroughly mix. Pack in greased molds and boil 6 hours. Serve with hot wine or brandy sauce.

GRAHAM PUDDING.

1 cup molasses; 1 teaspoon soda in 1 scant cup of sweet milk; 1/2 teaspoon salt; 2 cups of graham flour; 1 cup seeded raisins chopped; steam 3 hours.

Sauce.--Cream 1/2 cup of butter and 1 cup powdered sugar; add the beaten white of 1 egg. At the last moment pour on 1 1/2 cups of boiling water; flavor with nutmeg.

MRS. C. L. DEMPSTER,
Lake City, Minn.

CHOCOLATE PUDDING.

1 cup sugar; 1 cup Challenge flour; 1/2 cup milk; 1 egg; 1 teaspoon of Royal Baking powder; 2 squares of Baker's chocolate; dissolve with 1 teaspoonful of butter; flavor with vanilla; add chocolate and butter last; steam in mold or cups and serve with whipped cream. If steamed in mold it requires 1 1/2 hours; if in cups only 20 minutes.

MRS. H. M. BOORMAN.

CARAMEL PUDDING.

1 cup C sugar browned; yolk of 1 egg whipped in; 2 tablespoons Challenge flour stirred smooth into a pint of new milk; cook until it thickens; butter size of walnut; 1 small teaspoon vanilla.

MRS. J. W. LEMMON.

CABINET PUDDING.

Butter well the inside of a pudding mold. Have ready a cup full of chopped citron, raisins, and currants. Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake; shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake until mold is nearly full. Make custard of a quart of milk, 4 eggs, pinch of salt, 2 tablespoons of melted butter; pour this over the cake without cooking it; let it stand and soak 1 hour; then steam 1 1/2 hours. Serve with a sauce or custard.

MRS. S. BROTHERS.

PINEAPPLE TAPIOCA.

1 cup pearl tapioca soaked over night; add juice of 2 lemons, 1/2 cup water, 1/2 pound can preserved pineapple shredded, with juice, 1 1/2 cups sugar. Cook slowly until tapioca is clear; add lightly beaten whites of 3 eggs. Serve cold with cream.

MRS. C. G. WALNER.

BANCROFT PUDDING.

1 cup sugar; large tablespoon butter; 1 egg beaten to a cream; 1 cup sweet milk; pinch of salt; 1 bar grated chocolate; 1 1/2 cups Challenge flour; 2 teaspoons Royal Baking powder.

MRS. H. E. ROBERTS.

Sauce for Same.--Butter the size of an egg; 1 1/2 cups sugar; 1 1/2 cups cherry juice and water (3/4 cup of each); 1 tablespoon Challenge flour for thickening, mixed with cherry juice or water.

MRS. J. B. JONES.

STEAM PUDDING.

2-3 cup sugar; 1 egg beaten light; 1 cup sweet milk; butter the size of an egg; 2 cups Challenge flour; 2 teaspoons Royal Baking powder; steam in jelly glasses; put in a small spoonful of batter, then a spoonful of canned cherries with juice drained off, then another spoonful of batter; steam 30 minutes.

ORANGE MARMALADE.

6 oranges; 3 lemons; quarter without peeling; slice thin the long way of the fruit, taking care to remove all of the white, stringy part from center of fruit. To each cup of fruit add 3 cups of cold water; let stand over night; in morning cook 1 1/2 hours; then to each cup of fruit and juice add 1 cup of sugar; cook until jelly forms.

MISS AYRES.