Farm and home cook book and housekeeper's assistant

Pour enough boiling water on 4 or 5 stale biscuits to cover, and set on the back of the stove to soften. When soft mash free from lumps, and stir in a mixture made of 1 cup sugar creamed with % cup butter, and beaten-yolks of 3 eggs. Flavor with any preferred flavoring. Bake about 15 or 2 0 minutes. When done put over the top some plum or any other jelly, and cover with a meringue made of the beaten whites of the eggs and V2 cup powdered sugar. Return to the oven a few minutes to brown. May be served hot or cold. — [Mrs. L. J. A., Ala. Raw Potato Pudding Grate 2 large raw potatoes, add 1 lb finely chopped suet, l^/^ qts buttermilk or water, 1 cup sugar, % cup molasses, a little salt and flour enough to make a stiff batter. I put this batter POTATO AND PUMPKIN PUDDINGS 123 away in a cool place and use as wanted during the winter. When wanted take a portion of this batter, add V2 teasp soda, or less, dissolved in a little hot water, salt, raisins or currants, and spices to suit taste. Steam about 1 hour. Serve with any preferred sauce. This is a favorite pudding in our family. — [Mrs. E. J. D., N. Y. Sweet Potato Pudding I To 1 pt grated raw sweet potatoes add 1 cup sugar, 3 or 4 well-beaten eggs, 1% cups milk, pinch salt and spice to suit. Beat well and turn into a pudding dish in which 2 tablesp butter has been melted. Bake in a slow oven about 1 hour. Serve plain, or with cream or any preferred sauce. — [Mrs. P. H., Tex. Sweet Potato Pudding II Mash fine about 4 medium large, baked sweet potatoes. "While hot add 3 well-beaten eggs, l^^ cups sugar, 2 tablesp butter, 2 tablesp flour, 1 cup milk and a little nutmeg or any flavor to suit. This pudding is nice with a meringue, and if this is wanted, leave out the whites of the eggs, whip to a stiff froth with a little powdered sugar, and spread over the pudding when it is done, and return it to the oven a few minutes to brown lightly. — [Mrs. W. V. P., Fla. Pumpkin Pudding Pare the pumpkin, remove pulp and seeds, cut into small pieces and cook until soft. Mash, and to each cup mashed pumpkin measured without the juice, add 1 tablesp flour, 1 beaten egg, Vz cup sugar, 1 teasp ginger, some salt and sweet milk enough to m.ake 1 qt batter. Other spices and butter can be added, if liked. Bake in a moderate oven 3 hours. — [Mrs. T. v.. Wis. Baked Carrot Pudding To 1 cup grated, raw carrots, add 1 cup finely chopped suet, 1 cup flour. 1 cup sugar, 1 teasp soda dissolved in 1 tablesp milk, Vz teasp cloves, Vz teasp salt, 1 teasp cinnamon and 1 well-beaten egg. Sift the spices with the flour, and lastly add 1 cup currants dredged with flour. Bake about 3 hours. Serve warm with or without sauce. — [Mrs. S. C. P., Mass. Marshmallow Snow Pudding Soak 1 tablesp clear gelatine in V2 cup cold water to soften. Let this stand a while, and then add Vz cup boiling water.