h the cooked cream, and
take directly from the fire. Flavor with lemon or vanilla and bake in a
moderate oven for twenty-five minutes. Chill and serve. This may also be
served as a pudding without the final baking.

~WHOLE WHEAT PUDDING~--Put one cup of milk, one-half cup of molasses,
two cups of graham or whole wheat flour, one cup of chopped raisins and
half a saltspoon of salt into a bowl and add one level teaspoon of soda,
dissolved in a tablespoon of warm water, beat hard for three minutes.
Pour the thin batter into a buttered pudding mold and steam two and a
half hours. Serve with a lemon sauce or cream.

~YORKSHIRE PUDDING~--Take an equal number of eggs and tablespoonful of
sifted flour and when the eggs are well beaten mix them in with the
flour, add some salt and a little grated nutmeg and then pour in as much
new milk as will make a batter of the consistency of cream, stir the
batter with a fork well for ten minutes and then put in at once into a
baking tin, which must be very hot, containing a couple of tablespoons
of hot drippings. Set the pudding in oven to bake or before the fire
under the roasting meat. When ready to serve cut the pudding into
squares and send to the table on a separate dish.

SAUCE FOR PUDDINGS

~FRUIT SYRUP SAUCE~--One cup fruit syrup, one-half cup sugar, one
teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces
or any fruit you prefer. The amount of sugar will depend upon the
acidity of the fruit. Mix the cornstarch with the sugar, add the syrup
and boil all together five minutes. Add the butter last.

~LEMON SAUCE~--Grate the rind and squeeze the juice of one lemon. Mix
together three teaspoons cornstarch, one cup of sugar and two cups of
boiling water, and cook ten minutes, stirring constantly. Add the lemon
rind and juice and one teaspoon of butter.

~LEMON SAUCE~--Mix three dessert spoons of cornstarch with one cup of
sugar, pinch of salt, in a saucepan, pour on two cups boiling water and
stir quickly as it thickens. When it is smooth set it back where it will
simply bubble and simmer, and stir occasionally. Add the grated rind and
juice of one lemon and one rounding tablespoon butter. If this is too
thick add more hot water as it thickens in cooling, and you want it thin
enough to pour easily.

~LEMON SAUCE~--Mix three tablespoons of cornstarch with one cup of cold
water and turn on one cup of boiling water. Boil ten minutes, then add
o