Farm and home cook book and housekeeper's assistant

To 1 cup fine bread crumbs add 1 pt milk, beaten yolks of 2 eggs, 2 tablesp sugar, piece butter size of small egg and any preferred flavoring. Place in a double boiler and cook until done, stirring occasionally. When done turn out into a pudding dish, squeeze the juice of 1 lemon over the top, place bits of jelly over the top and lastly the beaten whites of the eggs with powdered sugar. We think this much better than baked pudding. — [Mrs. M. A. B., Mich. Raised Bread Pudding Roll out some light bread dough about % inch thick, cover with finely sliced apples, sprinkle with sugar and a little cinnamon, dot with pieces of butter, wet the edges of the dough with a little milk, then roll up lightly and pinch the edges securely together. Let stand about ½ hour and then steam until done. Serve with sweetened cream. — [Mrs. D. J. W.. Mich. Graham Bread Pudding A delicious pudding can be made from graham bread crusts by soaking them in milk, adding eggs and sugar to taste, and a little vanilla flavor. If you happen to have a little cocoa left from breakfast this can also be added to the pudding. — [Mrs. B. B. M., Kan. Caramel Pudding Brown % cup granulated sugar in a pie tin set on top of the stove. Stir constantly and be sure it is well browned. Then stir this browned sugar into 1 qt scalding milk, add pinch salt, stir well, and when cool add 4 well-beaten eggs, saving out the whites of 2. Pour into a buttered pudding dish and bake until well set. When done cover with a meringue made of the whites of the 2 eggs and some powdered sugar, and return to the oven a few minutes to brown. Instead of the egg meringue I sometimes serve this pudding with whipped and sweetened cream on top. — [Mrs. F. E. P., Wash. Cottage Pudding Cream ½ cup sugar and 1 tablesp butter, add 1 well-beaten ■egg, ½ cup milk and 1 scant cup flour sifted with 1 teasp baking powder and a little salt. Bake in a moderate oven, and serve hot or cold with any preferred sauce. — [K. A. D., N. D.] Rhubarb Cottage Pudding Mix 1 pt flour with 1 teasp baking powder and a pinch of salt, and add milk enough to make a stiff batter. Into buttered custard cups put 1 spoonful batter, then 1 spoonful prepared rhubarb sauce, and top off with another spoonful batter. Steam ½ hour, and serve hot with cream and sugar. — [Mrs. J. W. M., Pa. Baked Chocolate Pudding To 1 cup bread crumbs add 1 qt hot milk, 1 oz grated chocolate, ½ cup sugar, 1 well-beaten egg, 1 teasp vanilla and a little salt. Soak the bread crumbs in part of the hot milk and beat until smooth, then add the rest of the milk and the other ingredients, and bake until firm, in a slow oven. Serve cold with whipped cream. — [B. M. R., Ct.] Cracker Pudding To about 4 plain soda or butter crackers rolled fine add 1 qt milk, ½ cup sugar, the yolks of 3 eggs and a pinch of salt. Bake in a well buttered pudding dish, and when done spread over the top the whites of the eggs beaten stiff with ¾ cup powdered sugar and flavored with any preferred flavoring. Return to the oven a few minutes to brown. — [M. B. G., Wis. Biscuit Pudding