Farm and home cook book and housekeeper's assistant

Moisten 2 cups bread crumbs with % cup melted butter, sprinkle a layer of these crumbs in a buttered pudding dish, next add a layer of stewed and sweetened cranberries, about 1 doz large seeded raisins, a little grated lemon peel, and some sugar. Continue in this way until the crumbs are all used up, then cover the pudding dish and bake about 20 minutes. Serve warm with a hard sauce. — [N. M. P., N. H. Danish Berry Pudding Cook blackberries, raspberries, currants or any other berry, in enough water to cover. When done strain twice through a sieve, put over the fire again, sv^eeten to taste, let come to a boil, and then thicken with cornstarch, moistened in a little cold water. Flavor to taste, and pour into cups that have been wet with cold water. Let stand until cold, and stiff, and when ready to serve turn cups upside down over a saucer and the contents will slip out intact. Serve with cream. — [Mrs. J. D. J., Cal. Christmas Pudding The ingredients needed for this old-fashioned pudding are 1 qt each seeded raisins, chopped apples, chopped beef suet, stale bread crumbs, flour and sweet milk, and 1 1/2 pt each currants. citron and sugar, 1 grated nutmeg, 1 teasp salt and 8 eggs. Dredge the fruit thoroughly from the 1 qt flour. Into a large bowl put the eggs and then stir in the crumbs and the dredged fruit and suet. Dip the baking bag in boiling water, and then dredge it from the qukrt of flour, and put whatever remains of the flour into the pudding mixture. Next pour the pudding in the floured bag, and tie firmly, allowing room to swell, and boil 3 hours steadily in plenty of boiling water. Replenish with boiling water when necessary. This pudding is nice when served with the following sauce: Simmer for a few minutes over a slow fire, stirring constantly, 1/2 lb sweet butter, % lb brown sugar, and the yolk of 1 egg; lastly add 1/2 pt canned grape juice and after removing from the fire grate in a little nutmeg. — [Mrs. D., Kan. Blackberry Pudding Make a plain pie crust or a rich biscuit dough, roll out about 1/4 inch thick, and cover with ripe, clean blackberries. Sprinkle with sugar, fold over the dough, add more berries and sugar, fold over again, and repeat this till all the dough is folded over, so it will make a flat, long roll. Press the ends together securely, place roll in a well greased pan, and bake until a light brown. Serve cold with cream and sugar. — [M. A. W., Ind. Suet Pudding Mix 1 cup each seeded and chopped raisins and suet, % cup currants, 1 cup syrup, 1 cup sour milk, in which has been dissolved 2 even teasp soda, and enough flour with a little salt to make a stiff batter. Steam 2 hours, and serve with lemon sauce. — [Mrs. R. S. Q., Mont. Suet Pudding (No Eggs) To 1 cup finely chopped suet add 4 cups flour sifted with 1 teasp baking powder, i/^ lb seeded and chopped raisins, 1 cup molasses, 1 cup milk, a little cinnamon, and a pinch salt. Boil about 2y2 hours. Serve warm with the following sauce: Mix 1 tablesp cornstarch with a little cold water, and then pour over, stirring vigorously, % cup boiling water and 2 tablesp vinegar or lemon juice, 1 tablesp butter, 1 cup sugar, and V2 grated nutmeg. Boil until thick and smooth. — [Mrs. L. J., Cal Baked Suet Pudding