From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
One and one-half cups of Graham flour; one cup of milk; one-half cup of molasses; one cup of raisins, seeded and chopped; one teaspoonful soda; one-half teaspoonful salt. Sift the Graham flour to make it light, but return the bran. Dissolve the soda in one tablespoonful of the milk and add the remainder of the milk, molasses and salt. Then pour all the mixture on the Graham flour, beating it thoroughly with a spoon; then stir in the fruit (and spice if you wish). Pour the pudding into a well greased mould and steam four hours. Serve with a wine or any rich sauce.
LADY ROSS FIG PUDDING.
From MRS. WM. P. LYNDE, of Wisconsin, Lady Manager.
Three-quarters pound grated bread; one-half pound best figs, minced fine; six ounces minced beef suet; six ounces sugar; one teacup sweet milk; a little nutmeg; one egg. Mix the bread and suet together; then add figs, sugar and nutmeg; then the egg, well beaten; lastly the milk. Boil in a mould four hours.
Wine Sauce—Two cups sugar; one-half cup butter. Stir to a cream; then add one glass of wine and some flavoring and a little nutmeg; then pour in a small cup boiling water and set on the stove in a pan or kettle of water and keep hot until served.
ALEXANDRE PUDDING.
From MRS. M. D. THATCHER, of Colorado, Lady Manager.
Set a jelly mould on ice; put a layer of maraschino jelly (or any wine jelly) in the bottom of the mould; when set, add a layer of pink jelly (made by adding a drop of prepared cochineal); when set, put a lining in the centre of the mould; if you have not the centre-form, use a small tin baking-powder box, placing it in the centre of the mould; then add alternate layers of the jellies until the mould is filled, and when well set and firm, gently withdraw the lining (or can), filling the hollow thus formed with a custard cream. When all is quite firm, turn out on a dish and serve with whipped cream around the pudding.