Prune Pudding.
½ pound of prunes, ½ cup of granulated sugar, 3 eggs, stew the prunes until they will wash fine, remove pits, stir in sugar. Beat the whites of eggs to a stiff froth, and mix with prunes, bake 30 minutes. Make boiled custard with the yolks of eggs, flavor with vanilla and serve with pudding. To be eaten cold.
Mrs. E. E. Gay.
Prune Pudding.
¾ pound of prunes, stewed until very soft, set aside to cool, seed them and chop meat remaining very fine. Beat the whites of 5 eggs to a stiff froth, add ½ tumblerful of granulated sugar, stir carefully eggs, sugar and prune meat together. Put in a buttered baking dish and bake 20 minutes, or until brown on top. Serve hot, with a sauce of cold whipped cream.
Mrs. F. P. Carper.
Sago Pudding.
Boil 1 cupful of sago in a quart of milk until very thick, take off the fire and let cool a little, beat three eggs very light, and add them with a large tablespoonful of sugar and butter. Bake in a pan with hot water in oven until brown. To be eaten cold with cream sauce.
Suet Pudding.
1 cupful of suet, 1 cupful of molasses, 1½ cupsful of sour cream or milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cup raisins, steam 3 hours.