tity fills about
eight small custard cups. The water surrounding the custard cups
should not be allowed to boil, but the custard should cook slowly.

Grate nutmeg thickly over top of each custard before placing in the
oven. Scalding the milk before using improves the custard.

FRAU SCHMIDT'S GRAHAM PUDDING

Sift into a bowl 1/4 cup of pastry flour and 1 teaspoonful of baking
powder. Add 1 cup Graham flour, pinch of salt and 1/2 cup granulated
sugar. Mix all thoroughly, then add 1/2 cup of finely chopped kidney
suet. Add 1 cup of seedless raisins mixed with one extra tablespoonful
of white flour. Mix into a batter with 1 cup of sweet milk, to which
add yolk of one egg. Lastly, add the stiffly beaten white of egg.
Flavor with either a little grated nutmeg or essence of vanilla.

Make a strong, unbleached muslin bag 7 by 12 inches. Pour the batter
into the bag, which had been previously dipped in cold water, the
inside of the bag sifted over with flour, and tie bag at top with a
string, allowing room for the pudding to swell. Place the bag in the
perforated compartment of a steamer, over boiling water, and boil
continuously 1-1/2 hours, or longer, without removing lid of steamer
oftener than absolutely necessary.

Serve Graham Pudding hot with sauce used for "cottage pudding," or
serve simply with sugar and cream, or a sauce may be served composed
of 1/2 cup of pulverized sugar, creamed with 1/4 cup of butter. Add 1
tablespoonful of lemon juice or flavor with vanilla. Stand sauce in a
cool place a short time and serve cold on hot pudding.

SPONGE BREAD PUDDING

Place 1-3/4 cups of soft stale (either white or graham) bread crumbs
in a pudding dish. Pour 2 cups of hot milk over the crumbs, cover with
a plate and allow it to stand about thirty minutes, then add yolks of
2 eggs, 1/2 teaspoonful of salt, 1 tablespoonful of sugar and grated
yellow rind of orange or lemon for flavoring. Beat the mixture until
perfectly smooth, add the stiffly beaten whites of two eggs. Bake in a
moderately hot oven. Serve hot with the following sauce:

SAUCE.

Three large tablespoonfuls of pulverized sugar and 1 tablespoonful of
butter were beaten together until smooth and creamy, 1 teaspoonful of
lemon juice was added. The sauce, when quite cold, was served with the
warm pudding.

AUNT SARAH'S COTTAGE PUDDING

Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg,
white beaten separately, and added last, 1 cup of s