PEACH COBBLER.—Two cups flour, two teaspoons baking powder, one half teaspoon salt, one half beaten egg mixed with three fourths cup milk, one quart sweetened peaches. Mix dry ingredients like pie crust, add milk and egg, roll out, line greased pudding pan, fill in with sweetened fruit. Cover with crust and bake.—Mrs. Whitehead, pudding demonstration.
FRENCH APPLE PUDDING.—Two cups of flour, two teaspoons baking powder, one half teaspoon salt, one cup sugar, two cups milk, one half cup butter, two eggs. Cream butter and sugar, add eggs, beat, add milk and other ingredients. Butter deep pan, fill it with peeled and quartered cooking apples. Cover with sugar and cinnamon or grated nutmeg. Turn the batter over it and bake brown. Invert the pudding pan and serve with cream and sugar, or pudding sauce.
STEAMED APPLE PUDDING.—(In cups.) Fill cups half full of prepared apples, sugared, buttered and spiced to taste. Make a drop batter of one cup flour sifted with one teaspoon baking powder, one quarter teaspoon of salt and mixed soft with sweet milk. Fill cups with batter and steam three quarters of an hour. Serve with lemon or vinegar sauce, made as follows: One tablespoon each of butter, flour and sugar, stirred over the fire together, add boiling water, about one pint, and cook thick. Season with one tablespoon vinegar, lemon juice or vanilla.—Mrs. Whitehead, pudding demonstration.
STRAWBERRY PUDDING SAUCE.—Cream one half cupful of butter and two cupfuls of sugar until very light, gradually add one pint of crushed strawberries and serve with bread, tapioca or rice pudding.
LEMON HONEY SAUCE.—Cream one half cup of butter with one cupful of sugar and add yolks of three eggs. Beat together and cook in double boiler, add slightly beaten whites of eggs and juice of two lemons. When cold add one half pint of whipped cream. Serve on gelatine or snow pudding.—Mrs. Whitehead.
FOAM SAUCE.—Three eggs beaten light with one cupful of sugar, add one teaspoonful of butter, one teaspoonful of vanilla and one tablespoonful of brandy or whiskey or orange juice if liquor is not liked. Just before serving add one cupful of boiling water. Serve with suet or plum pudding.
ANOTHER FOAM SAUCE.—One beaten egg, one half cup sugar, three tablespoons boiling milk, flavor with vanilla.
ENGLISH SWEET SAUCE.—Yolks of two eggs, beaten with three quarters cup powdered sugar. Add one cup sweet cream and the grated rind of one orange. Cook over slow fire five minutes, stirring all of the time.
MAPLE SYRUP SAUCE FOR PUDDINGS.—Melt one tablespoon of butter and blend with half as much flour, add one half cup of hot maple syrup and cook thick. Serve as sauce on apple pudding. Brown sugar syrup may be used instead of maple syrup and caramel sugar syrup is equally as good used the same way.—Mrs. Whitehead, sauces demonstrated in paper on puddings and pudding sauces.
VANILLA SAUCE.—Norwegian. Put three pints of fresh milk in a kettle over the fire and let come to a boil (but do not let it boil). Four ounces of sugar, yolks of five eggs, beaten together about ten or fifteen minutes. Add this to the hot milk, flavor with vanilla. Get cool. To be served with fruit gelatine or sliced oranges.—Mrs. R. Meidell.