NUT PUDDING Mrs. R. E. P. Kline
Two cups flour; one-half cup sugar; two teaspoonfuls baking powder; one-half teaspoonful salt; two eggs well beaten; one cup milk; one and one-half cups English walnuts blanched and broken or chopped; one-third cup melted butter. Grease mold well and steam three hours.
Sauce: One and one-half cups sugar and three-fourths cup water boiled until it threads. Then pour over the well beaten yolks of three eggs, stirring all the time. When cool, add flavoring and two cups whipped cream.
NUT PUDDING Miss Julia Hunt
Two cups boiling water; one and three-fourths cups brown sugar, boil ten minutes. Two and one-half tablespoonfuls (heaping) corn starch mixed well with one-third cup cold water; add to boiling syrup; boil a few minutes until mixture thickens, then add one-half cup broken walnut meats and vanilla. Pour into molds and chill. Raisins and currants may be added if desired. Serve with cream or whipped cream.
PUDDING SAUCE Mrs. R. F. Morrow
One cup brown sugar; one-fourth cup butter; yolks of two eggs; one-half cup cream; cook to a custard. Add beaten whites, and one-fourth cup brandy.
PUDDING SAUCE Mrs. Weatherell
Blend one tablespoonful butter, one cup sugar and white of one egg (do not beat egg separately). Dissolve one tablespoonful corn starch and a little salt and add to one pint of boiling water. Let cook ten minutes. Then add the butter, egg and sugar, and whip until foamy. Flavor to taste.
PUDDING SAUCE Mrs. H. D. Sheldon