in
boiling water; then quickly flour center. Mold in form of a ball and tie
securely with string. Boil three or four hours in boiling water in very
large kettle or boiler. Hang up to dry and when thoroughly dry place in
jar with an apple to keep from molding. Make a week or two before you
wish to use it. Boil it in boiling hot water for one hour when ready to
use. Any sauce will do, but whipped cream sweetened with maple sugar is
delicious. Brandy can be poured over pudding and set on fire if you
wish, if served at table.

NUT PUDDING

Mrs. R. E. P. Kline

Two cups flour; one-half cup sugar; two teaspoonfuls baking powder;
one-half teaspoonful salt; two eggs well beaten; one cup milk; one and
one-half cups English walnuts blanched and broken or chopped; one-third
cup melted butter. Grease mold well and steam three hours.

Sauce: One and one-half cups sugar and three-fourths cup water boiled
until it threads. Then pour over the well beaten yolks of three eggs,
stirring all the time. When cool, add flavoring and two cups whipped
cream.

NUT PUDDING

Miss Julia Hunt

Two cups boiling water; one and three-fourths cups brown sugar, boil ten
minutes. Two and one-half tablespoonfuls (heaping) corn starch mixed
well with one-third cup cold water; add to boiling syrup; boil a few
minutes until mixture thickens, then add one-half cup broken walnut
meats and vanilla. Pour into molds and chill. Raisins and currants may
be added if desired. Serve with cream or whipped cream.

PUDDING SAUCE

Mrs. R. F. Morrow

One cup brown sugar; one-fourth cup butter; yolks of two eggs; one-half
cup cream; cook to a custard. Add beaten whites, and one-fourth cup
brandy.

PUDDING SAUCE

Mrs. Weatherell

Blend one tablespoonful butter, one cup sugar and white of one egg (do
not beat egg separately). Dissolve one tablespoonful corn starch and a
little salt and add to one pint of boiling water. Let cook ten minutes.
Then add the butter, egg and sugar, and whip until foamy. Flavor to
taste.

PUDDING SAUCE

Mrs. H. D. Sheldon

Two eggs; one cup powdered sugar; one cup cream; a pinch of salt. Beat
eggs and gradually add sugar until a smooth creamy consistency. Just
before serving add whipped cream.

FRUIT SAUCE

Mrs. May F. Kenfield

For steamed or baked puddings: One-half cup of butter and one and
one-half cups of powdered sugar; cream together and add yolk of one egg.
Then to this add a cupful of crushed strawb