ter: One cup
sugar; one egg; one and one-half teaspoonfuls baking powder; butter size
of an egg; three tablespoonfuls of milk; flour enough to make a soft
batter. Pour over peaches and bake twenty minutes. Serve hot, with
cream.

CREAM PUDDING

One cup nut meats; one cup dates; cut very coarse. One tablespoonful
bread crumbs; one cup sugar; two eggs, beaten separately; add whites
last. Bake twenty minutes in slow oven. Serve cold with whipped cream.

SOUR CREAM PUDDING

Mrs. William H. Fahrney

One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one
teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.

Sauce: Cream one cup powdered sugar and one-fourth cup butter; add one
egg; one teaspoonful vanilla or tablespoonful sherry wine.

APPLE PUDDING

Miss Flora Gill

One cup sugar; one cup flour; two eggs; one-half cup of sweet milk; fill
a three-pint baking dish with sliced apples, two-thirds full. Add
one-half cup of sugar, a little cinnamon, and some water. Bake until
very tender. When still very hot pour over the top a cake batter made as
follows: Beat one cup of sugar with yolks of two eggs; one tablespoonful
soft butter, and milk and flour. Mix two heaping teaspoonfuls of baking
powder with flour before adding to the batter. Fold in stiffly beaten
whites of the eggs and add extract of vanilla. Bake half an hour in a
moderate oven. Serve with prepared sauce.

LEMON PUDDING

Mrs. W. I. Clock

Mix three tablespoonfuls corn starch; three cups boiling water; two cups
sugar; two egg yolks; juice of two lemons, little grated rind of one.
Dissolve three tablespoonfuls of corn starch in a little cold water, add
to the boiling water. Have saucepan in water bath. Add sugar and lemons,
cook for twenty minutes. Remove from fire and stir in beaten egg yolks;
set mixture in oven for two minutes and serve with cream.

SOUR MILK BLUEBERRY PUDDING

Mrs. C. S. Junge

One-half cup sugar; one-quarter cup butter; cream these. Two eggs well
beaten; one-half cup sour milk; one-half teaspoonful soda; one cup flour
with one cup blueberries. Bake thirty minutes and serve with sauce made
with one cup of powdered sugar stirred with one tablespoonful of butter
and flavored with vanilla.

CARROT PUDDING

Mrs. P. D. Swigart

One and one-half cups flour; one cup sugar; one cup suet; two cups
raisins; one cup grated sweet potatoes; one cup grated carrots; one
teaspoonful each salt and soda.