FIG PUDDING

One pound of chopped figs, quarter pound of bread crumbs, quarter pound of flour, half pound of suet, one tablespoon- ful of brown sugar, one wineglassful of rum. Boil in cloth for three hours.

K. E. Whitaker. INDIAN PUDDING.

One quart of sweet milk, scald, stir in one cup of corn- meal while the milk is boiling. Cook a few minutes and let stand until nearly cold. Add half cup molasses, four well beaten eggs, quarter cup butter, a little ginger, salt and cin- namon. Bake slowly an hour and a half. When it has baked a half hour, stir in a cup of cold milk. Serve with hard sauce.

Mrs. Ferry, Sierra Madre. KING OF PUDDINGS.

Half pound of bread crumbs, half pound of suet, half cup of sugar, rind and juice of one lemon, two tablespoonfuls of orange marmalade, half teaspoonful of baking powder, speck of salt, three well beaten eggs. Steam four hours.

Kate E. Whitaker. LEMON PUDDING.

One cup of sugar, four eggs, two tablespoonfuls corn- starch, two lemons (juice of both, rind of one), one pint milk, two tablespoonfuls butter. Heat the milk to boiling and stir in the cornstarch wet with a few spoonfuls of cold water. Boil five minutes, stirring constantly. While hot, mix in the butter and set it away to cool. Beat the yolks light and add the sugar, beating very thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream and add gradually to the cornstarch and milk when the latter is cold. Stir all smooth, put in a buttered dish and bake. Eat cold.

Mrs. F. H. Smith. LEMON TAPIOCA PUDDING.

Soak over night a cup of large tapioca in a pint of water. In the morning make a rich lemonade with three juicy lemons and a pint of water, sweetening to taste. Put lemonade with tapioca, and boil until clear ; if too thick, add more water.

Peel the lemons very thin, cut the peel into straws, boil until tender, drain off the water and add to the tapioca when nearly done. To be eaten cold with cream.

Mrs. W. H. Maurice. ORANGE PUDDING FANCATELU.

Put the strained juice of ten oranges and the rind of three rubbed on lumps of sugar, into a basin with six ounces of bruised ratafias, six ounces of sugar, one pint of cream, ten yolks of eggs and six whites whipped. Add a pinch of salt and a little grated nutmeg. Work these ingredients together for five minutes with a whisk, and then pour the mixture into a pie dish already furnished with a thin border of puff paste around the rim, reaching half way to the bottom. Shake some bruised ratafias over the surface and set the pudding in a baking tin and bake for about half an hour, till it is light brown color.

Phylli9 Brown, England, 1879. ORANGE PUDDING.

Take three ounces of stale cake crumbs (ratafias or stale sponge biscuits will do), rub them through a sieve and put with them two ounces of sugar, the grated rind of two oranges and the juice of three. Pour on half pint of milk, the yolks of three and tke whisked white of one egg. Line a pie dish with a little good pastry, pour in the mixture and bake till set and a light brown.

Phyllis Brown, England, 1879. ORANGE SAUCE FOR PUDDING.

Soak thin orange rind in syrup till the latter is pleasantly flavored. Add orange juice and thicken with arrowroot.

Phyllis Brown, England, 1879. ORANGE 'MARMALADE PUDDING.

Three eggs beaten separately, their weight in flour, weight of one in sugar, two ounces of butter, half teaspoon soda, dis- solved in two teaspoons milk, two large tablespoons orange marmalade, cream, butter and sugar. Add marmalade, yolks of eggs, flour, whites and soda. Boil in a mold two hours,

or bake in an Aladdin oven.

j. f, w.

132 LANDMARKS CLUB COOK BOOK.