Steam three hours; put three
tablespoonfuls hot water on soda.

Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last
thing, add a cup whipped cream.

CARROT PUDDING

Mrs. Frederick T. Hoyt

One cup chopped raw carrots; one cup chopped raw potatoes; one cup
chopped suet; two cups chopped raisins; one cup brown sugar; one cup
flour; one teaspoonful salt, cinnamon and allspice; a little nutmeg; one
teaspoonful soda in about two tablespoonfuls hot water. Mix well, put in
mold, and steam two and one-half hours; serve with a good pudding sauce.

Pudding Sauce: One cup sugar; two egg yolks; one cup sherry wine; beat
all until very light, add one pint cream, which has been whipped very
stiff.

PRUNE PUDDING

Mrs. Eustace

Whites of five eggs beaten with one-half teaspoonful of salt; add one
cup of powdered sugar sifted with one even teaspoonful cream of tartar.
Add five large cooked prunes chopped. Bake twenty-two minutes in
ungreased custard cups. Set in pan of hot water. Slow oven. Serve with
whipped cream.

STEAMED MARMALADE PUDDING

Mrs. T. D. McMicken

One cup orange marmalade; one-fourth cup butter; one-third teaspoonful
soda; two cups stale bread crumbs. Dissolve soda in a little hot water;
combine marmalade, one egg, butter, soda, and bread crumbs. Pack in a
mold. Steam one and one-half hours. Serve with marshmallow cream.

GRAHAM PUDDING

Mrs. R. H. Wheeler

One cup molasses; one cup sweet milk; two and one-half cups graham
flour; one cup Sultana raisins; one saltspoonful salt; two teaspoonfuls
soda dissolved in warm water. Steam in pudding mold two hours.

Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup
whipped cream; one-half teaspoonful vanilla.

BROWN BETTY

Butter the inside of a baking dish, cover the bottom with a layer of
tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon or
nutmeg and put over it a layer of crumbs, strewing it with bits of
butter. Repeat the layers of apple and crumbs until the dish is full,
making the top crumbs with an extra quantity of butter. Cover the
pudding dish, put it in the oven, and bake slowly for twenty or thirty
minutes; uncover, brown lightly; serve in the dish in which it was
cooked, with either hard or liquid sauce.

SURPRISE PUDDING

Mrs. C. E. Upham

Four thin slices bread, buttered and cut in squares; one egg; one-third
cup sugar; four tablespoonfuls molasses; three cups