of soda,
one half cup of molasses, two beaten eggs, one tablespoon of salt, and
enough sweet or sour milk (if soda is used) to make a thin batter. Turn
into a floured, wet pudding bag or into a greased double boiler and
boil steadily from two to three hours. Serve with cream and sugar
alone, or spiced with nutmeg, or with any favorite pudding sauce.--Mrs.
Whitehead.

CHOCOLATE PUDDING WITH RAISINS.--Sauce: One cup sifted flour, one and
one half level teaspoons baking powder, one half teaspoon cinnamon, one
quarter teaspoon salt. Sift several times. Beat one yolk of egg with
one third cup sugar, three tablespoons melted butter and one quarter
cup milk. Stir into the flour mixture then beat in two squares of
chocolate melted over hot water; add beaten white of egg, and steam
half an hour in buttered cups. Raisin sauce: Chop one half cup raisins
and stew in a little water then add one half cup sugar and cook to a
thick syrup, then thin with hot water, one half cup, and serve.--Mrs.
Whitehead, pudding demonstration.

RAISIN SAUCE.--Stew one cup seeded raisins in one pint of water until
soft. Mash them and strain them through cheese cloth. Put the liquor on
to boil, add one tablespoon lemon and sugar to taste. Thicken with one
tablespoon corn starch wet in cold water, and cook until smooth. Add
one tablespoon of butter just before serving.

PEACH COBBLER.--Two cups flour, two teaspoons baking powder, one half
teaspoon salt, one half beaten egg mixed with three fourths cup milk,
one quart sweetened peaches. Mix dry ingredients like pie crust, add
milk and egg, roll out, line greased pudding pan, fill in with
sweetened fruit. Cover with crust and bake.--Mrs. Whitehead, pudding
demonstration.

FRENCH APPLE PUDDING.--Two cups of flour, two teaspoons baking powder,
one half teaspoon salt, one cup sugar, two cups milk, one half cup
butter, two eggs. Cream butter and sugar, add eggs, beat, add milk and
other ingredients. Butter deep pan, fill it with peeled and quartered
cooking apples. Cover with sugar and cinnamon or grated nutmeg. Turn
the batter over it and bake brown. Invert the pudding pan and serve
with cream and sugar, or pudding sauce.

STEAMED APPLE PUDDING.--(In cups.) Fill cups half full of prepared
apples, sugared, buttered and spiced to taste. Make a drop batter of
one cup flour sifted with one teaspoon baking powder, one quarter
teaspoon of salt and mixed soft with sweet milk. Fill cups with batter
and steam