_Blackberry Mush_: (Leslie Fox.) Wash after picking a quart of fresh,
very ripe blackberries, put them on with barely enough water to save
from burning, bring to a good boil, and skim clean, then add gradually
almost two pounds of flour, or cornstarch well wet with cold water, also
sugar to taste. Cook, stirring often till the mass looks thick and
glossy, pour into your pudding dish, let cool, chill thoroughly, and
serve with cream either plain, or whipped, or sweetened.

_Peach Pudding_: Beat light one egg, with half a cup sugar, two
tablespoonfuls melted butter, three-quarters cup flour, one cup sour
cream, one teaspoon soda dissolved in one teaspoonful cold water, and
two cups very ripe peaches, peeled and sliced thin. Bake quickly and
serve when very hot with a rich hard or a wine sauce.

_Ginger Pudding_: Beat three eggs very light with two cups sugar, a
large cup rich black molasses, three-quarters cup butter, creamed,
tablespoon ginger beaten fine. Half a cup rich sour cream, half a cup
boiling water with teaspoon soda dissolved in it, add flour enough to
make a thickish batter, pour into deep greased pan, and bake quickly.
Serve hot with rich sauce that is flavored with some orange juice and
peel.

_Nesselrode Pudding_: (Mrs. H. Barker.) Boil together three cups sugar,
one cup water until the syrup ropes. Beat it boiling hot into the yolks
of six eggs previously beaten very light. Fold in the stiffly beaten
whites, then add box Cox's gelatine dissolved in warm water, one cup
raisins, seeded, steamed and soaked in sherry or whiskey, one cup of
nuts rolled small, else one cup of crumbled macaroons, or a cup of both
mixed. Finish with enough thick cream to make a full gallon, pack in
salt and ice, freeze and let stand long enough to ripen.

_Thanksgiving Pudding_: (Mrs. J. O. Cook.) Beat light the yolks of four
eggs with one cup sugar, two tablespoonfuls creamed butter, and one cup
of stale cake crumbs, soaked in eight tablespoonfuls whiskey. Mix well,
then add one cup raisins, seeded and floured, one cup nut meats, cut
small. Beat smooth and bake until set, then cover with meringue. Serve
with whipped cream or any sauce preferred. Milk can take the place of
whiskey, and preserves replace raisins.

_Real Christmas Pudding_: Toast a pint of fine breadcrumbs to a good
brown without burning, pour on them half a cup of strong, clear black
coffee, and let stand till soft.

Beat six egg-yolks very light with two c