should be about the consistency of pancake
batter. Serve with cream or maple syrup.

~ORANGE PUDDING~--Take one cup of fine stale breadcrumbs, not dried, and
moisten them with as much milk as they will absorb and become thoroughly
softened. Beat the yolks of four eggs with the whites of two, add four
tablespoons of sugar and the grated peel of one orange, using of course
only the outer cells. Stir this into the softened crumbs, then beat the
other two whites until stiff and fold them into the mixture. Turn it
into a well buttered mold and steam it two hours. Turn out into a hot
dish and serve with orange sauce.

~PEACH TAPIOCA~--Prepare a dish of tapioca in the usual way, into a
buttered pudding dish put a layer of cooked and sweetened tapioca, then
a layer of peaches, fresh or canned. Next add another layer of tapioca,
then more peaches, and so on until the dish is full. Flavor with lemon
and sprinkle three-fourths of a cup of sugar over all, then bake in a
very hot oven until a light brown.

~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double
boiler. Pour over it two cups of boiling water, add one-half teaspoon of
salt and two tablespoons of sugar and cook thirty minutes or until soft.
Have some small pudding cloths about twelve inches square, wring them
out of hot water and lay them over a small half pint bowl. Spread the
rice one-third of an inch thick over the cloth, and fill the center with
fresh raspberries. Draw the cloth around until the rice covers the
berries and they are good round shape. Tie the ends of the cloth firmly,
drop them into boiling water and cook twenty minutes. Remove the cloth
and serve with lemon sauce.

~SPOON PUDDING~--Cream one tablespoonful butter with two tablespoonfuls
sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful
cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat
well, and lastly add beaten white of egg and one teaspoonful baking
powder. Pour over berries and steam forty minutes. Serve with whipped
cream.

~SQUASH PUDDING~--One pint of finely mashed cooked squash, one cup of
sugar, one teaspoon of ground cinnamon, a little salt, the juice and
grated rind of one lemon, add slowly one quart of boiling milk, stirring
well, and when a little cooled, add five well beaten eggs. Bake in a
pudding dish set in a pan of hot water, in a moderate oven, until firm
in the center. Serve with cream.

~STEAMED BERRY PUDDING~--Sif