The new home cook book

BLACKBERRY PUDDING OR OTHER BERRIES. M. One and one-half pints sifted flour; put a little of this into one and one-half pints of fresh berries. To the balance of the flour add salt suflicient to season, one even teaspoon soda dissolved in one-half teacup of sweet milk, then fill the cup three-fourths full of syrup or molasses, stir all into a smooth batter, lastly add the berries; mix lightly so as not to break. Put into a buttered mould and place in boiling water that does not quite reach the top of the mould. Do not let it stop boiling for an instant. It must boil at least two hours. Serve with boiled sauce. FIG PUDDING. E. M. Walker. One-half pound figs, one-quarter pound grated bread, two and a half ounces powdered sugar, three ounces butter, two eggs, one teacup of milk. Chop the figs small and mix first with the butter, then all the other ingredients by degrees ; butter a mould, sprinkle with bread crumbs, cover it tight and boil for three hours. FIG PUDDING. Mrs. E. Wood. One pound suet chopped fine, one pound wheat flour, one-half loaf of wheat bread, one pound figs chopped, one and a half cups molasses, one teaspoon soda, one teaspoon cream tartar. To be eaten with sauce. CURRANT PUDDING Mrs. Bartlett. Slice a baker's loaf, add butter, stew and sweeten three pints of currants, turn over the bread, and set away until cold. Serve without sauce, slice the bread thin. MUSKMELON PUDDING. Mrs. De Forest. One-half cup butter, one pint of milk, two eggs, three teaspoons baking powder, nearly one quart of flour. Steam two hours. Serve with liquid sauce. SWEETMEATS PUDDING. Mrs. C. E. Browne. Make a nice pie crust, little or much, as you may desire, and roll it out in a long oval shape ; spread thickly with raspberry or currant jam, or with stewed fruit, cherries or plums, then wet the edges of the dough with cold water, and roll it up, closing the edges tightly. Steam it for an hour or more, and serve in slices with a sauce of butter and sugar beaten well together, with nutmeg or other flavoring. FRUIT PUDDING. Mrs. S. W. Cheever, Ottawa, 111. One cup milk, one cup sugar, two eggs, two teaspoons cream tartar, one teaspoon soda, flour, dried fruit steam two hours. Sauce : To a pint of milk, add a lump of butter size of a small egg, let this come near to a boil ; save out from the pudding half teacup batter, thin it, stir it into the hot milk, stir all the time till it begins to thicken; sweeten and flavor to the taste. FRUIT PUDDING. Place in a tin basin fruit of any kind (raspberries, peaches and apples are the best), put sugar over them, and a little water; if peaches are used put them in after paring them, whole ; have ready a biscuit crust, made of one pint of flour, with a small piece of butter or lard, a little salt, two teaspoons of baking powder, and water or milk to make a dough ; then roll out crust, and place over the top of your fruit in the tin ; cover with another two quart basin, to give room for the crust to rise, and set it on the stove ; as the fruit stews the crust will steam done. Serve with cream and sugar. CHERRY PUDDING. Mrs. H. S. Towle.