Cottage Pudding

1/4 cup butter 2/3 cup sugar 1 egg.

1 cup milk 2 1/4 cups flour 1 1/4 teaspoons soda.

100 minims hydrochloric acid (This amount of soda and hydrochloric acid is equivalent to 5 teaspoons of baking powder).

Cream the butter, add the sugar gradually, beat the egg until light, and add to the butter and sugar. Add the hydrochloric acid. Sift the soda with the flour. Add the milk and the flour alternately to the former ingredients. Turn into a buttered oblong pan and fill about three-fourths full of the mixture. Bake in a quick oven. Cut into squares and serve with Lemon Sauce. If baking powder is used sift it with the flour and omit all the soda and the hydrochloric acid.

Graham Pudding

1 egg.

1 cup New Orleans molasses.

1 cup sweet milk.

2 cups graham flour 1 cup raisins.

1/2 teaspoon salt 1/2 teaspoon grated nutmeg 2 teaspoons soda 80 minims hydrochloric acid (CP).

Sift together the flour, nutmeg, and salt. Beat the eggy add the molasses and milk, and the hydrochloric acid. Sift the soda with the flour and turn into the former ingredients. Clean and stem the raisins. Dredge with flour and add to the pudding. Steam for three or four hours. If baking powder is used substitute 4 teaspoons for one teaspoon of soda and omit the hydrochloric acid. Use also one teaspoon of soda to neutralize the acid of the molasses.

Date Pudding

3 tablespoons butter.

1/2 cup sugar.

2 eggs.

3/4 cup milk.

2 cups flour 1 cup chopped dates 80 minims hydrochloric acid (CP).

1 teaspoon soda.

(This amount of soda and hydrochloric acid is equivalent) to 4 teaspoonfuls of baking powder).

Cream the butter and sugar. Add the beaten eggs and the hydrochloric acid. Dredge the dates in a little of the flour. Sift the soda with the flour. Add milk and flour alternately and lastly the dates. Turn into a buttered oblong pan and bake in a quick oven. Serve with Vanilla Sauce. (If baking powder is used sift it with the flour and omit both the soda and the hydrochloric acid).

Fig Pudding

1 quart milk.

1 1/2 cups chopped figs (about 1 doz.) 1/2 cup sugar 3 egg whites.

3 egg yolks 1 cup bread crumbs 1 teaspoon vanilla 3 tablespoons powdered sugar.

Heat the milk. Add chopped figs, crumbs and sugar. Beat 1 egg white stiff and add stiffly beaten yolks. Fold in and bake until set. Make meringue of remaining egg whites and sugar. Bake in a slow oven until meringue is browned. Serve hot with cream.