Mrs. Horace Norton's Pudding

Juice of 3 lemons, 3/4 of a pound of sugar, whites of 8 eggs. Beat to a light froth and bake 10 minutes. This is complete, or you can make of the yolks a soft custard and pour over when served.

Orange Pudding

Take six large juicy oranges, slice them, removing seeds and rind. Place them in a pudding dish with plenty of sugar between layers.

Orange Corn Starch Pudding

Slice oranges over the bottom of the pudding dish, and sweeten sufficiently. Pour over it the above mixture, using only the yolks of the eggs, and a cup of sugar. Make a meringue of the whites of the eggs. Pour over the pudding and brown slightly. To be eaten cold.

Portland Pudding

One cup of chopped suet, 1 cup of raisins (chopped), 1 cup of milk, 1 cup of molasses, 4 cups of flour, 1/2 teaspoon of soda. Mix well together. Add the soda last and boil the pudding 3 hours.

Poor Man's Pudding

Chop and fill a small baking pan with apples. Make a batter with 1 egg and 1 pint of milk, and 3 cups of flour, and pour over the apples, and bake it.

Poor Man's Pudding

One cup of molasses, 1 cup of suet or butter, 1 cup of milk, 1 cup of raisins, 4 cups of flour, some spice, 1 teaspoon of soda dissolved in the molasses. Boil 4 hours. Eat with sauce.

Prune Pudding. E. W. C

Stew 1/2 pound of prunes till they are very soft. Put them through a colander, sweeten and flavor with vanilla. Beat the whites of 4 eggs very stiff, then beat in the prunes, place in a dish and bake till it will not stick to a straw. Make a custard of the yolks and after the prunes are baked pour it over them. If rightly made this will be a light frothy dish with custard dressing.

Peach Pudding

One pint of milk boiled, 2 tablespoonfuls of corn starch, a little butter, 1 cup of sugar, 3 eggs. Stir into the boiling milk. Fill the pudding dish with peaches halved. Cover with sugar. Pour over them the batter. Crack pits and put meats on top.

Sago Pudding

One teacup of sago, 1 quart of cold water, stand 4 hours, then put the same pan on the stove and let it come to boiling point, have a pudding dish with apples sliced, pour the sago over these, you need to salt and sweeten the sago first, put a few bread crumbs over the top. Bake until the apples are tender. Serve with Cream.

Taylor Pudding

One cup of sour milk, 1 cup of suet, 1 cup of molasses, 1 cup of raisins, 2 eggs, 1 teaspoonful of soda, flour enough to make a stiff batter. Steam 3 hours. To be eaten with sauce.

Thanksgiving Pudding

Two pounds of raisins after being stoned and cut, 1 pound of beef suet chopped fine. 1 pound of crackers, 8 eggs, 2 nutmegs, 1/4 pound of sugar, 1 tablespoon of cinnamon, 1 pint milk, 1 teaspoonful of cloves, salt. Beat eggs very light, then put in 1/2 the milk and beat both together. Stir in gradually the cracker, then the other ingredients, lastly the remainder of the milk. If not thick enough add a little more cracker. Steam 6 hours.

Sauce For The Above

One and one-half pounds of sugar, 1/4 cup of butter, yolk of 1 egg. Rub well together and add the white of the egg beaten to a stiff froth. Add 1 cup of boiling water and flavor to taste.

Yorkshire Pudding

(to be eaten with roast beef).

Mrs. D. H. Gard. Columbus

Six tablespoons of flour, 4 eggs, and milk enough to make a thin batter. Put 2 tablespoons of lard in a small dripping pan ; when the pan is hot pour in the batter. Bake 20 minutes.

Chili Sauce

Chop fine 3 dozen ripe tomatos, 2 onions, 3 red peppers. After boiling until a fine pulp, add 2 cups of sugar, 4 teaspoons of salt, 3 cups of vinegar, 2 tablespoons of mace, 2 tablespoons of cinnamon, 2 tablespoons of cloves, 2 ounces of mustard seed, whole. Boil fifteen minutes and seal up.