PRUNE PUDDING.—Whites of six eggs, beaten stiff, and one cup of sugar. Boil and pit twenty prunes and chop fine. Mix all and bake forty minutes. Serve with whipped cream.—Mrs. R. J. Walker.
CHOCOLATE PUDDING.—One half cup sugar, a piece of butter the size of an egg, one heaping teaspoon baking powder, one egg, one half cup milk, one cup flour, two squares of chocolate grated. Bake as a cake and serve cold. Sauce: Yolks of two eggs and one cup of sugar beaten to a cream, one half cup of cream, whipped, whites of two eggs, beaten stiff, and added last. Flavor with vanilla.—Mrs. C. C. Mackenroth.
ANGEL PUDDING.—Two eggs, one cup sugar, one cup chopped nuts, one cup dates, two tablespoons flour, one teaspoon baking powder, bake twenty minutes, serve with whipped cream.—Mrs. Schollander.
CORN PUDDING.—Score the rows of corn in a dozen big ears and press out the juice and pulp. To two cups of pulp, add two well beaten eggs, one tablespoon of butter, one small teaspoon of salt, a dash of pepper and two scant cups of sweet milk. Bake in a greased pudding dish until firm and brown. Serve with hard sauce made by creaming half a cup of butter with one cupful of sugar until light, add a dash of nutmeg and put a tablespoon of sauce on each piece of hot pudding.—Mrs. Whitehead, Southern Cookery Demonstration.
PRUNE WHIP.—One pound prunes, cook until tender, put through colander (to remove pits) add half cup sugar, when cold add the whites of four eggs, well beaten; beat all together, put dish in oven four minutes. Serve cold, with whipped cream. This amount will serve six to eight people.—Mrs. Liddell.
ENGLISH PLUM PUDDING.—One pound chopped suet, one pound chopped raisins, one pound English currants, one ounce citron and lemon peel, six eggs, three cups of bread crumbs, three cups dark brown sugar, one teaspoon of cloves, cinnamon and nutmeg, one pint of sweet milk. Mix all well together, then add flour until the consistency of fruit cake. Tie it in a strong, new cloth, allowing room to swell, and boil it in a kettle of boiling water constantly for six hours.—Mrs. Eleanor Wilkinson.
LEMON PUDDING.—Slice one large or two small lemons in a pudding dish with one and one half cups hot water, one cup sugar, and one tablespoon butter. Set on stove to get warm while you prepare batter, by mixing one half teaspoon butter, one half cup sugar, yolks of two eggs, one quarter cup sweet milk, one teaspoon baking powder, three fourths cup sifted flour. Pour over the lemons and bake. When done cover with a meringue and brown.—Mrs. A. D. Paulson.
MOTHER'S BOILED INDIAN PUDDING.—Two cupfuls of corn meal, one cupful of flour, three teaspoons of baking powder or two level spoons of soda, one half cup of molasses, two beaten eggs, one tablespoon of salt, and enough sweet or sour milk (if soda is used) to make a thin batter. Turn into a floured, wet pudding bag or into a greased double boiler and boil steadily from two to three hours. Serve with cream and sugar alone, or spiced with nutmeg, or with any favorite pudding sauce.—Mrs. Whitehead.
CHOCOLATE PUDDING WITH RAISINS.—Sauce: One cup sifted flour, one and one half level teaspoons baking powder, one half teaspoon cinnamon, one quarter teaspoon salt. Sift several times. Beat one yolk of egg with one third cup sugar, three tablespoons melted butter and one quarter cup milk. Stir into the flour mixture then beat in two squares of chocolate melted over hot water; add beaten white of egg, and steam half an hour in buttered cups. Raisin sauce: Chop one half cup raisins and stew in a little water then add one half cup sugar and cook to a thick syrup, then thin with hot water, one half cup, and serve.—Mrs. Whitehead, pudding demonstration.
RAISIN SAUCE.—Stew one cup seeded raisins in one pint of water until soft. Mash them and strain them through cheese cloth. Put the liquor on to boil, add one tablespoon lemon and sugar to taste. Thicken with one tablespoon corn starch wet in cold water, and cook until smooth. Add one tablespoon of butter just before serving.