milk; turn all over
bread. Let stand half an hour and mash well together; then bake one and
one-half hours slowly. Be careful it does not turn to whey. If in a
shallow pan, a big hour is long enough. Sauce: Beat white of one egg,
then beat yolk; mix, add one cupful sugar, vanilla, and beat all
together. Beating separately makes it very frothy.

CHERRY PUDDING

Mrs. P. D. Swigart

One-half cup sugar; one tablespoonful butter; one egg; one-half cup milk
or water; one and one-half cups flour; one and one-half teaspoonfuls
baking powder. Steam forty minutes, put cherries in cups, then the
batter.

Sauce: One and one-half cups cherry juice; one tablespoonful butter;
sweeten; thicken with corn starch.

SIMPLE HASTY FRUIT PUDDING

Mrs. C. S. Junge

One tablespoonful butter; two tablespoonfuls sugar; three tablespoonfuls
flour; one teaspoonful baking powder; two tablespoonfuls milk; one egg.
Turn this mixture over sliced peaches, bananas, oranges, blueberries,
pineapples or plums and bake twenty minutes in moderate oven. Serve with
cream or with hard sauce made by rubbing butter and sugar together.

ECONOMICAL PUDDING

Mrs. Minnie A. Watkins

Fill a mold with dry pieces of cake, alternating layers with bananas
that have been scraped and cut lengthwise. Fill up mold with a boiled
custard thickened with yolks of eggs. Put on ice. Serve cold with
whipped cream. Also serve toasted Brazilian nut meats with it.

PHILADELPHIA RICE PUDDING

Mrs. B. Z. Bisbee

Wash well one-fourth cup of rice. Put in a baking dish with one quart of
milk, four tablespoonfuls of sugar, lump of butter size of a walnut;
flavor to taste with nutmeg and cinnamon. Bake in a very slow oven four
hours; when it commences to brown on top stir well. Serve cold.

NOONDAY DESSERT FOR SCHOOL CHILDREN

Mrs. Minnie A. Watkins

Hot steamed rice served with rich canned peaches, and cream, either
plain or whipped. Serve English walnut meats with same.

MOTHER'S RICE PUDDING

Mrs. F. E. Lyons

One quart milk; three tablespoonfuls rice; three tablespoonfuls sugar;
one teaspoonful vanilla. Put in a very slow oven and bake from two and
one-half hours to three hours. (If heated on top of stove before putting
in oven, it will save time baking.)

HONEYCOMB PUDDING

Mrs. C. A. Bowman

One-half cup brown sugar; one-half cup milk; one cup molasses; one
teaspoonful soda; two eggs; tablespoonful butter; one cup flour. Bake
and serve with w