CHERRY PUDDING Mrs. P. D. Swigart
One-half cup sugar; one tablespoonful butter; one egg; one-half cup milk or water; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Steam forty minutes, put cherries in cups, then the batter.
Sauce: One and one-half cups cherry juice; one tablespoonful butter; sweeten; thicken with corn starch.
SIMPLE HASTY FRUIT PUDDING Mrs. C. S. Junge
One tablespoonful butter; two tablespoonfuls sugar; three tablespoonfuls flour; one teaspoonful baking powder; two tablespoonfuls milk; one egg. Turn this mixture over sliced peaches, bananas, oranges, blueberries, pineapples or plums and bake twenty minutes in moderate oven. Serve with cream or with hard sauce made by rubbing butter and sugar together.
ECONOMICAL PUDDING Mrs. Minnie A. Watkins
Fill a mold with dry pieces of cake, alternating layers with bananas that have been scraped and cut lengthwise. Fill up mold with a boiled custard thickened with yolks of eggs. Put on ice. Serve cold with whipped cream. Also serve toasted Brazilian nut meats with it.
PHILADELPHIA RICE PUDDING Mrs. B. Z. Bisbee
Wash well one-fourth cup of rice. Put in a baking dish with one quart of milk, four tablespoonfuls of sugar, lump of butter size of a walnut; flavor to taste with nutmeg and cinnamon. Bake in a very slow oven four hours; when it commences to brown on top stir well. Serve cold.
NOONDAY DESSERT FOR SCHOOL CHILDREN Mrs. Minnie A. Watkins