steaming is preferred, turn into a covered mould and steam 2½ hours. Serve with wine sauce or any pudding sauce.—Mrs. O. Kleppisch.
Five Minute Pudding.
One tablespoon sugar, 1½ tablespoon flour, 2 eggs, 1 teaspoon baking powder, flavoring. Beat well. Bake in quick oven 5 minutes; spread with jam, roll up, and pour a custard over.—Mrs. F. Ingham.
Lemon Pudding.
Stir into yolks of 6 eggs 1 cup sugar, ½ cup water and the grated rind and juice of 1 lemon. Soften 6 crackers or some slices of cake in warm water, lay in bottom of baking dish, pour custard over them and bake till firm. Beat whites till frothy, add 6 tablespoons sugar; beat well. Pour over custard and brown. Eat warm or cold.—Mrs. H. G. Tischer.
Lemon Cream.
Three eggs, 2 tablespoons corn starch, 1 cup sugar, 1½ cups boiling water, 1 lemon. Have water boiling, add corn starch dissolved in a little cold water, sugar, juice and rind of lemon, beaten egg yolks, boil 5 minutes. Then stir in lightly the beaten egg white. Pour in glasses, put whipped cream on top.—Mrs. J. W. Lane.
Lemon Pudding.
Three cups milk, 1 cup sugar, 3 eggs, 2 tablespoons corn starch, 1½ lemon (juice and rind), pinch nutmeg, pinch salt. Cook starch in milk, when thick add beaten egg yolks, sugar, salt, nutmeg and lemon. Pour into a baking dish. Beat the whites with a little powdered sugar, put on top and bake a light brown. Can be served hot or cold.—Mrs. J. W. Lane.
"Mother’s Surprise."
Cover the bottom of a deep baking dish with thinly sliced buttered bread, spread with layer of strawberry preserves, another layer of buttered bread and preserves, and so on
