tle as possible; roll thin and cut with cutter 6 inches in
diameter.

Filling

1 egg beaten light
1 cup raisins
1 cup sugar
1 tablespoon of flour
Juice of one lemon and grated rind

Mix well and cook to consistency of custard, and fill the pastry which
is turned up and made into the shape of a tart.

PUDDINGS

[Illustration]

[Illustration]

[Illustration: Handwritten note:

We may live without poetry, music, and art;
We may live without conscience, & live without heart;
We may live without friends; we may live without books;
But civilised man cannot live without cooks.
Lucile by Owen Meredith (Earl of Lytton)

Hasty Pudding

My favourite pudding:

Milk one pint.
Flour 1 1/2 table-spoonfuls.
Sugar 1/2 teaspoonful.

Boil the milk. Mix the flour with a little cold milk. Pour the boiling
milk onto this and put all back into the saucepan. Let it boil up once
more and it is ready. Serve at once.

Constance Lytton]

It almost makes me wish I vow to have two stomachs
like a cow. Hood.

Bakewell Pudding

The famous dainty from the town of Bakewell,
Derbyshire, England.

PASTE

6 oz. flour
2 oz. margarine
1/2 small spoon baking powder

MIXTURE

1 1/2 ounces butter
3 ounces sugar
2 eggs
1 dessert spoon corn flour
1/2 cup hot water
1/2 small spoon lemon juice

Make the paste, roll quite thin, and line an ashet; spread bottom with
jam; pour on top above mixture, prepared as follows:--melt butter, add
sugar, flour, and beat well, then the water, and fruit juice; finally,
the eggs, well beaten.

Bake for about 1/2 an hour. Serve, of course, cold.

Graham Pudding

1 cup molasses
1 cup sweet milk
1 1/2 cups graham flour
1 egg
1 tablespoon butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup raisins

Put in buttered pudding dish and steam 3 hours.

Norwegian Prune Pudding

1/2 lb. prunes
2 cups cold water
1 cup sugar
1 inch piece stick cinnamon
1 1/3 cups boil