FARINA PUDDING
Cook three tablespoonfuls of farina in a double boiler with a quart of milk and a teaspoonful of salt. At the end of an hour add a cupful of currant jelly and, if desired, a little more sugar. Mould, chill, and serve with whipped cream.
FRUIT PUDDING
Mix one cupful of chopped beef suet, one cupful of molasses, one cupful of sour milk, one teaspoonful of salt and one-half cupful of raisins or currants. Sift in three cupfuls of flour, one teaspoonful of soda and half a nutmeg grated. Turn into a buttered mould and steam for three hours.
FRUIT AND RICE PUDDING
Boil a cupful of washed rice until soft in salted water to cover, and drain. Spread upon a buttered pudding cloth and fill the centre with preserved or fresh fruit sweetened to taste. Tie up, steam for two hours, and serve hot with any preferred sauce.
GINGER PUDDING
Mix one cupful of stale cake crumbs with a cupful of freshly grated cocoanut. Add two cupfuls of hot sweetened cream and let stand until the crumbs are soft. Add four eggs well-beaten and turn into a buttered mould lined with thin slices of preserved ginger. Steam for two hours and serve with the syrup drained from the ginger.