Mix flour, sugar, salt and baking powder together, add eggs well beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide into 9 greased individual molds, cover with greased papers, and steam steadily for three-quarters of an hour. Turn out and serve.

For sauce. Boil sugar and water till syrup spins a thread, pour over beaten yolks of eggs, and stir quickly. Set aside to cool, stir occasionally, add lemon extract and just before serving mix in whipped cream.

Sufficient for nine individual puddings.

Woodford Pudding

(Kate B. Vaughn)

1 cupful sugar
3 eggs
1/2 cupful buttermilk
1 teaspoonful baking soda
1-1/2 cupfuls flour
1/2 cupful Crisco
1 cupful blackberry jam
1/2 teaspoonful salt
1/2 teaspoonful grated nutmeg
For Sauce
2 tablespoonfuls Crisco
1 cupful whipped cream
Powdered sugar
1/4 teaspoonful salt

For pudding. Cream Crisco and sugar together, add salt, eggs well beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well and turn into Criscoed pudding dish and bake in moderate oven thirty minutes or until firm.

For sauce. Cream Crisco and beat in as much powdered sugar as it will take up, add salt, and stir over boiling water until it becomes liquid, flavor with vanilla extract or sherry, and just before serving add cream. Serve hot with pudding.