Whites of five eggs beaten with one-half teaspoonful of salt; add one cup of powdered sugar sifted with one even teaspoonful cream of tartar. Add five large cooked prunes chopped. Bake twenty-two minutes in ungreased custard cups. Set in pan of hot water. Slow oven. Serve with whipped cream.
STEAMED MARMALADE PUDDING Mrs. T. D. McMicken
One cup orange marmalade; one-fourth cup butter; one-third teaspoonful soda; two cups stale bread crumbs. Dissolve soda in a little hot water; combine marmalade, one egg, butter, soda, and bread crumbs. Pack in a mold. Steam one and one-half hours. Serve with marshmallow cream.
GRAHAM PUDDING Mrs. R. H. Wheeler
One cup molasses; one cup sweet milk; two and one-half cups graham flour; one cup Sultana raisins; one saltspoonful salt; two teaspoonfuls soda dissolved in warm water. Steam in pudding mold two hours.
Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup whipped cream; one-half teaspoonful vanilla.
BROWN BETTY
Butter the inside of a baking dish, cover the bottom with a layer of tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon or nutmeg and put over it a layer of crumbs, strewing it with bits of butter. Repeat the layers of apple and crumbs until the dish is full, making the top crumbs with an extra quantity of butter. Cover the pudding dish, put it in the oven, and bake slowly for twenty or thirty minutes; uncover, brown lightly; serve in the dish in which it was cooked, with either hard or liquid sauce.
SURPRISE PUDDING Mrs. C. E. Upham
Four thin slices bread, buttered and cut in squares; one egg; one-third cup sugar; four tablespoonfuls molasses; three cups milk; turn all over bread. Let stand half an hour and mash well together; then bake one and one-half hours slowly. Be careful it does not turn to whey. If in a shallow pan, a big hour is long enough. Sauce: Beat white of one egg, then beat yolk; mix, add one cupful sugar, vanilla, and beat all together. Beating separately makes it very frothy.