Carrot Pudding

1 cup grated raw potato 1 cup grated raw carrot 1 cup chopped suet 1 cup raisins

1 teaspoon each of soda, salt and allspice; soda dissolved in 2 tablespoons milk.

1 cup chopped dates 1 1/2 cups flour 1/2 cup sugar

Steam 3 1/2 hours and serve with "Brown Sauce."

Mrs. L. H. Killey, Coachella, Cal.

Chocolate Pudding

1 cup bread crumbs boiled in

1 quart milk 1/4 cup sugar Yolks of 2 eggs

4 tablespoons melted chocolate 1/2 cup cut dates 1/4 cup nuts

Bake till set, then use well beaten whites with a little sugar for frosting. Brown in oven.

Date And Nut Pudding

1 cup chopped dates 1 cup nut meats

1 cup sugar

2 eggs

4 tablespoons cracker crumbs 3 tablespoons sweet milk 1 teaspoon baking powder

Steam 1 1/2 hours, either in one dish or individual moulds, and serve with whipped cream or ice cream

Mrs. E. Palmer, Mecca, Cal.

Date And Rice Dumplings (No Sugar)

Use small squares of cheesecloth. Place one at a time on a plate, and cover center with about 3/4 cup of previously boiled rice. On this put 1 tablespoon of cut up dates. Bring rice up around the dates, shape round in the cheesecloth, tie close to the rice and plunge in boiling water for twenty minutes. Remove cloth, and serve with a little jelly on top and cream around it. A very nutritious dish.

Date Soufle

1 cup stoned dates ground fine, 1/2 cup powdered sugar yolks of 3 eggs, beaten till light. Beat all together until very light, then fold in carefully the well beaten whites of 3 eggs. Turn into a baking dish, buttered and dusted with powdered sugar, and bake in a hot oven until well puffed and brown. Serve immediately.

Fruit Suet Pudding

3 cups flour, level teaspoon salt, 2 teaspoons baking powder, 1 teacup finely chopped suet. Mix well together and add water to make dough like pie crust Roll 1/2-inch thick. Spread with chopped cooking apples and dates. Roll, and steam 3 hours. Serve with a sweet pudding sauce or cream and sugar.

Mrs. J. H. Block,

Denver, Colo.

Hard Time Date Pudding

Soak about 2 cups stale bread in hot water for half an hour, then squeeze the water from it through a strainer. Mix with it 1/2 pound stoned and cup dates Grease a pie pan and put the above mixture in it, shaping nicely to the pan. Now take 1 egg, beat well, add 1/2 cup milk and 1 tablespoon sugar. Pour over the bread and dates, and add a little grated nutmeg on top

Can be used hot or cold, with any preferred sauce.

Mrs. H. T. Fothergill, Coachella, Cal.

Oatmeal Betty

2 cups cooked oatmeal 4 cups apples cut small

1/4 teaspoon cinnamon 1/2 cup syrup

1/2 cup dates 1/4 cup sugar

Mix and bake for one-half hour. Serve with cream Oatmeal Date Pudding (war-time recipe)

2 1/2 cups boiling water 1 tablespoon crisco 1/2 teaspoon salt

1 cup rolled oats 1/2 cup maple syrup 1 egg beaten light

1 cup dates cut in small pieces

Have water boiling rapidly. Stir in crisco, salt and oats, and continue to stir while cooking rapidly 5 min-utes. Cook in double boiler 1 hour; add syrup, dates and beaten eggs, and bake in a baking dish about thirty minutes. Janet McKenzie Hill.