together and steam in a greased steam
cooker or double boiler for two hours. Serve with any favorite pudding
sauce. As it is something like plum pudding foam sauce is liked best
with it.--Mrs. Whitehead, demonstration of puddings.

CORN STARCH PUDDING.--One quart milk, eight tablespoons corn starch,
pinch of salt and one half cup sugar. Heat milk to boiling point and
stir in sugar, salt and corn starch mixed together. When cooked
sufficiently turn over the beaten whites of two eggs and stir. To make
it yellow use the yolks of eggs. Serve (without) with or without
cream.--Dorothy Whitehead.

CHOCOLATE PUDDING.--One quarter cup butter, one cup sugar, yolks of two
eggs, one half cup milk, one and three eighths cups of flour, three
teaspoons baking powder, whites of three eggs, one and one third
squares Bakers chocolate, one eighth teaspoon salt and one fourth
teaspoon vanilla. Cream the butter, add one half of the sugar, beat
yolks and add remaining sugar, combine mixture, add milk, flour, baking
powder and salt, then add the whites beaten stiff, melted chocolate and
vanilla. Bake in cake pan. Fill the center with whipped cream sweetened
and flavored and pour around chocolate sauce.

CHOCOLATE SAUCE.--Boil one cup sugar, one half cup water until a thin
syrup. Melt one and one half squares Bakers chocolate and pour
gradually over the hot syrup.--Dorothy Whitehead, demonstrated in 7th
grade Domestic Science class at school.

SUET PUDDING.--One cup chopped suet, one cup milk (or water) one cup
chopped raisins, one cup molasses, two and one half cups flour, one
teaspoon soda, one half teaspoon each salt, cloves, cinnamon and
nutmeg. Sift flour, soda, salt and spices. Add suet and raisins. Mix
milk (or water) and molasses, beat into the dry mixture and steam three
hours. Dressing for pudding: One cup sugar, one egg, one tablespoon
flour, two tablespoons cold water, beat well and stir in half pint
boiling milk or water. Add butter size of an egg, flavor with
vanilla.--Mrs. W. C. McGuiness.

NUT PUDDING.--One cup sugar, one cup butter, one cup milk, two eggs,
two and one half teaspoons salt, two teaspoons baking powder, two cups
flour, one cup nuts. Steam good three hours and do not uncover at all
while steaming or it will fall. Eat with golden sauce. One heaping
teaspoon butter, one cup powdered sugar, two egg yolks, four or six
tablespoons cream, flavoring. Beat whites of two eggs well, and add
last, do not boil.--Mrs. P