Date Pudding

2 cups milk 1/2 cup corn or maple syrup 12 seeded dates cut up small

3 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla

Mix the cornstarch with 1/4 cup of milk. Heat the remaining milk in a double boiler. Add the cornstarch, syrup, dates, and salt, and stir until thick. Cover and cook 20 minutes. Add the vanilla and put in a dish to cool.

Orange Tapioca

I cup ball tapioca 6 oranges

1 cup sugar Whipped cream

Soak the tapioca 2 hours in enough cold water to cover. Wash and dry the oranges and slice them into 2 or 4 parts. Put them over to boil in clear water and boil until you can pierce the skin with a toothpick. Remove the oranges and arrange on a pretty platter. Put the tapioca over to cook in the water the oranges were cooked in, add the sugar, and boil until clear, then pour over the cooked oranges. Serve chilled with whipped cream.

Prune Pudding

1 pound prunes

2 cloves

1 lemon, juice and rind 1/3 box gelatine

Soak prunes overnight, cook until tender with cloves and lemon. Soak gelatine in prune juice, and dissolve with hot juice, using the proportion of 2 quarts juice to one box of gelatine. Stone fruit and put with juice into mold, chill, and serve with sweetened whipped cream.

Steamed Suet And Fruit Pudding

2 1/2 cups flour 1 teaspoon soda 1/2 teaspoon salt 1/2 saltspoon cinnamon 1/2 saltspoon nutmeg I cup chopped suet

2/3 cup butter

1 cup chopped raisins or currants 1 cup water or milk I cup molasses

Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Stone, cut, and flour raisins, then add to mixture. Turn into buttered mold, cover, and steam 3 hours. Serve with foamy sauce. If water and butter be used, 3 cups flour will be required, as these thicken less than milk and suet. This pudding may be steamed in small stone cups.

Foamy Sauce

1/2 cup butter I cup powdered sugar I egg

2 tablespoons wine, or I teaspoon vanilla

Fig Pudding

Individual recipe

2 tablespoons sugar

1 ounce suet

2 ounces figs 2/3 cup crumbs

2 tablespoons milk 1/2 egg

1/6 teaspoon salt 1 1/2 teaspoons lemon juice 1/8 lemon rind 1/2 teaspoon nutmeg

Large recipe

1/2 cup 1/4 pound 1/2 pound 21/3 cups 1/2 cup

2 3/4 teaspoon 1/2 1/2

2 teaspoons

Chop figs. Chop suet with a little flour to keep it from sticking together. Mix the two. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into buttered mold, steam 3 hours, or in individual molds 40 minutes. Serve with hard sauce.

Raisin Pudding

1 cup wet bread crumbs 1/4 cup molasses 1/4 cup raisins

1/4 cup chopped suet, or none 1/8 teaspoon mixed spices

Soak bread in cold water 30 minutes, squeeze water out, measure, and mix lightly with other ingredients. Put into a buttered can and steam or cook surrounded by boiling water for 2 hours. Serve with hard or golden sauce.

Plum Pudding Without Eggs

1 cup bread crumbs 1/2 cup flour

112 cup suet (chopped fine) 1/2 cup raisins 1/4 teaspoon cloves

1/2 cup molasses 1/2 cup sweet milk 1/8 teaspoon soda 1 /4 teaspoon salt 1/2 teaspoon cinnamon

Butter earthen dish. Mix ingredients and cook 5 hours in fireless cooker.

Chocolate And Almond Pudding

I tablespoon butter 1/2 cup flour 1/2 cup grated chocolate (3 ounces)

1/2 cup milk

5 eggs 3/4 cup sugar

1 cup chopped almonds

Cook butter, flour, chocolate, and milk over the fire, stirring constantly. Set it to cool. Beat yolks with sugar until creamy; add it to cold mixture, a spoonful at a time. Mix thoroughly. Fold in beaten whites; turn into a buttured mold, and steam 2 to 3 hours. Serve with hard sauce.