hipped cream or hard sauce.

INDIVIDUAL PUDDINGS

Miss Nora Edmonds

One-half cupful flour; one-fourth cupful sugar; one-fourth cupful
butter; one pint of milk and five eggs. Mix flour and sugar, add milk
and cook in double boiler until smooth. Remove from stove and put in
butter. When cold add beaten yolks of eggs and fold in stiffly beaten
whites last. Put in buttered pans and bake in water.

Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four
tablespoonfuls cream added.

TAPIOCA CREAM

Mrs. A. H. Schweizer

Soak one tablespoonful of pearl tapioca until soft in enough water to
cover it. This will require several hours. Put it into a double boiler
with a cupful of water and cook until the pearls are clear; drain off
the water and stir in half a pint of grape juice heated, one
tablespoonful sugar, and cook ten minutes longer. Serve with cream when
cold.

ENGLISH PUDDING

Mrs. William Molt

One-half pound suet; one quart milk; two eggs; one pound currants; one
pound raisins; one cup nut meats, chopped fine; two teaspoonfuls baking
powder; one teaspoonful salt and flour enough to make a stiff batter.
Steam for four to five hours. Serve with foam sauce.

Foam Sauce: White of one egg; enough confectionery sugar to make stiff
and enough hot water to make it smooth.

ORANGE PUDDING

Mrs. H. B. Rairden

In bottom of pudding dish lay slices of cake; cover with slices of
oranges. Make a custard of one small cup sugar; one tablespoonful corn
starch; one pint of milk and a small piece of butter. Pour over the cake
and oranges and bake.

ENGLISH PUDDING

Miss J. Eliza Ball

One cup molasses; one-half cup sugar; one-half cup butter; two eggs; one
cup milk. Spice and fruit. Flour enough to make a stiff batter. Soda and
cream of tartar or baking powder as preferred.

Liquid Pudding Sauce: Beat one egg and one cup of white sugar to a
froth. Make a very thin batter with one pint of water and butter the
size of an egg. Pour butter boiling hot over egg and sugar just as it
goes to the table.

CHRISTMAS PUDDING

Mrs. Joel H. Norton

Chop the meats from one pound English walnuts; chop one pound figs; one
pound raisins seeded; one cup suet. Rub the above well in flour; grate
one nutmeg into three cups flour and one teaspoonful salt. Moisten with
one cup milk. Dissolve well one teaspoonful soda in one cup molasses,
and add last with one tablespoonful brandy. Dip a square of cloth