PEACH PUDDING Mrs. E. Oliver
Butter pudding dish. Slice six large peaches in it. Batter: One cup sugar; one egg; one and one-half teaspoonfuls baking powder; butter size of an egg; three tablespoonfuls of milk; flour enough to make a soft batter. Pour over peaches and bake twenty minutes. Serve hot, with cream.
CREAM PUDDING
One cup nut meats; one cup dates; cut very coarse. One tablespoonful bread crumbs; one cup sugar; two eggs, beaten separately; add whites last. Bake twenty minutes in slow oven. Serve cold with whipped cream.
SOUR CREAM PUDDING Mrs. William H. Fahrney
One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.
Sauce: Cream one cup powdered sugar and one-fourth cup butter; add one egg; one teaspoonful vanilla or tablespoonful sherry wine.
APPLE PUDDING Miss Flora Gill
One cup sugar; one cup flour; two eggs; one-half cup of sweet milk; fill a three-pint baking dish with sliced apples, two-thirds full. Add one-half cup of sugar, a little cinnamon, and some water. Bake until very tender. When still very hot pour over the top a cake batter made as follows: Beat one cup of sugar with yolks of two eggs; one tablespoonful soft butter, and milk and flour. Mix two heaping teaspoonfuls of baking powder with flour before adding to the batter. Fold in stiffly beaten whites of the eggs and add extract of vanilla. Bake half an hour in a moderate oven. Serve with prepared sauce.
LEMON PUDDING Mrs. W. I. Clock