CHOCOLATE PUDDING. MRS. ALICE KRANER.
Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and one quart sweet milk; bake two hours, and serve with this—
SAUCE.—Beat one cup of sugar with butter the size of an egg; flavor with vanilla.
COTTAGE PUDDING. MRS. JENNIE KRAUSE.
One cup of sugar, one-half cup of milk, one and one-half cups of flour; and one tablespoonful of butter; bake as a cake, and serve with this—
SAUCE.—Two tablespoonfuls butter, one cup white sugar, and one tablespoon flour, wet in cold water; one pint of boiling water. Let boil two or three minutes, stirring all the time. Flavor with lemon.
CUP PUDDING. MRS. G. A. LIVINGSTON.
One egg, two tablespoonfuls of sugar, three tablespoons butter, one-half to three-fourths pint of water, one and one-half teacups of flour, or enough to make a thin batter, one and one-half teaspoons baking powder; mix with fresh fruit or raisins, and steam twenty minutes.
CORN STARCH PUDDING. NELLIE LINSLEY.
One pint sweet milk, whites of three eggs, two tablespoons corn starch, three tablespoons sugar, and a little salt. Put milk in kettle, and when it reaches the boiling point, add sugar, and the corn starch, dissolved in a little milk. Lastly, add the whites of eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds in a cool place, flavoring it with vanilla. To the remaining one-third, add half a cake of chocolate, softened and mashed. Put a layer of half the white pudding into the mold; over this the layer of chocolate, and then the remainder of the white. One-half a cocoanut or one-half a pineapple may be substituted for the chocolate.