r,
one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
cinnamon, pinch of salt and one pint cold milk. Pour into battered
pudding dish and bake an hour and a half. Serve with hot maple sugar or
cream.

BLACK BREAD PUDDING

Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
bread crumbs added gradually. Mix well and add beaten whites. Bake
slowly. Half an hour before serving, add one cup of claret or white
wine. Serve with sherry wine sauce or whipped cream.

DIMPES DAMPES (APPLE SLUMP)

Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of
flour and gradually two cups of milk to make a smooth batter.

Melt one-half cup or a little less of butter in a large shallow
dripping-pan and let it spread all over the pan to grease it well, then
pour one-half cup of butter and one quart of sliced apples to the
batter. Mix and pour into pan or pans not more than three-quarters of an
inch deep and bake in a moderate oven, thirty to forty-five minutes,
until a golden brown. This quantity serves ten people.

BIRD'S NEST PUDDING

Pare four or five large tart apples and cut off the top of each apple to
use as a cover. Now scrape out all the inside, being careful not to
break the apples; mix scrapings with sugar, cinnamon, raisins, a few
pounded almonds and add a little white wine and the grated peel of one
lemon. Fill up the apples with this mixture and put back the top of each
apple, so as to cover each well. Grease a deep dish, set in the apples
and stew a few minutes. In the meantime make a sponge cake batter of
four eggs, one cup of pulverized sugar, one cup of flour and pour over
the apples and bake one-half hour. Eat warm or cold, with or without
sauce.

Plain baked apples can be substituted for the filled apples.

SUET PUDDING WITH PEARS

Take half a pound of suet and chop it to a powder. Soak a loaf of stale
bread, squeeze out the water and add to the suet. Work bread and suet
well with your hands and add two eggs, one cup of sugar, one teaspoon,
of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
flour enough to work into a huge ball; sift two teaspoons of
baking-powder in flour. Pare about half a peck of cooking pears and cut
in halves, leaving the stems on. Lay half the pears in a large kettle,
put the pudding in centre of the pears, and lay the rest of the pears
all ar