.

AUNT SARAH'S PLAIN BOILED PUDDING

One cup of beef suet chopped fine or run through a food-chopper, 1/2
cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. 1/2 cup
sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded and floured.
Flour enough to make as stiff as ordinary cake batter. Boil or steam
in a muslin bag three hours. This is a very inexpensive and good
pudding. Dust a small quantity of flour over suet before chopping.
Serve with the following sauce:

PUDDING SAUCE.

One large tablespoonful of butter, 1 teacup water, 1/2 teacup milk,
scant tablespoonful of flour, grated nutmeg to flavor. Sweeten to
taste, add a pinch of salt. Cook and let cool. Beat up yolk of egg,
add to sauce, stand on back of stove to heat, not cook. Serve hot over
the pudding.

APPLE TAPIOCA

Pour 1 pint of cold water over 1/2 cup tapioca. Allow to stand until
the following morning, when cook until clean. Slice 6 tart apples.
Place in bottom of pudding dish, strew sugar over, then pour over the
tapioca; place over this a layer of thinly sliced apples over which
dust sugar. Place in oven and bake until the apples are cooked. Serve
with sugar and cream. Several thin slices of lemon added before baking
impart a fine flavor.

STEAMED WALNUT PUDDING

Place in a bowl 1/2 cup butter and 1 cup of granulated sugar. Beat to
a cream. Add yolks of 2 eggs and 1/2 cup of syrup molasses or maple
syrup, in which had been dissolved 1 teaspoonful baking soda. Then add
1 cup sweet milk, alternately, with about 3-1/2 cups flour, 1/2 cup of
walnut meats, run through food-chopper or crushed with rolling pin,
3/4 cup of seeded raisins, 1/2 teaspoonful ground cinnamon, 1/2
teaspoonful grated nutmeg, 1/4 teaspoonful ground cloves, a pinch of
salt and the stiffly beaten whites of the two eggs.

The batter should be placed in two empty one-pound tin coffee cans,
about two-thirds full, covered tightly with lid and placed in a pot of
boiling water which should be kept boiling constantly for three hours;
when steamed the pudding should almost fill the cans. If the cans were
well buttered and flour sifted over, the pudding when steamed may be
easily removed to a platter. Slice and serve hot with the following
sauce:

Beat one cup of pulverized sugar to a cream with 2 heaping
tablespoonfuls of butter. Add white of one egg (unbeaten). Beat all
together until creamy. Add 3/4 of a teaspoonful of lemon extract and
stand sauce in a cold place or on