Mix thoroughly before adding to the scalded bread crumbs.  Pour into a small baking dish and bake in a moderate oven for twenty minutes.

Make a fruit whip of

  One-half glass of apple jelly,
  White of one egg.

Beat until mixture will hold its shape.  Pile on pudding and brown in the oven for five minutes.  Set aside to cool.

CRUMB COOKIES

  One cup of molasses,
  One-half cup of brown sugar,
  Six tablespoons of shortening,
  Two teaspoons of cinnamon,
  One-half teaspoon of ginger,
  One-half teaspoon of allspice,
  One egg,
  Five tablespoons of sour milk.

Beat to mix and then add

  Two and one-half cups of coarse bread crumbs
  and sufficient flour to make a very stiff mixture.

Drop by the spoonful on well-greased baking sheet, three inches apart.  Bake in a moderate oven for ten minutes.

CARAMEL PUDDING

Make a caramel of

  One cup of sugar,
  Four tablespoons of water,
  One tablespoon of butter.

Pour into a pudding dish and turn until the mixture thoroughly coats the dish.  Now place in a mixing bowl

  Three cups of apple sauce,
  One cup of brown sugar,
  Two cups of bread crumbs,
  One-half cup of nutmeg.

Beat to mix and then pour into a baking dish, and bake in a slow oven for forty minutes, then turn out at once on a platter and serve with caramel sauce.

RAISIN PUDDING

Soak one-half cup of raisins in boiling water for one hour.  Drain and then add two ounces of candied citron, and sufficient stale bread to make one cup of crumbs.  Put all through the food chopper.  Place in a bowl and add

  One cup of brown sugar,
  One cup of flour,
  One tablespoon of baking powder,
  Juice of one lemon,
  Grated rind of one-half lemon,
  Yolks of two eggs,
  One cup of milk,
  Three tablespoons of shortening.

Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of two eggs.  Pour into well-greased and floured one-quart mould.  Place the mould deep in a pan containing sufficient boiling water to cover the mold two-thirds of its depth.  Place in the oven and bake for fifty minutes in a moderate oven.  Unmould and serve with Saboyon sauce.

PUMPKIN PUDDING

Place in a bowl

  Eleven and one-half cups of steamed pumpkin drained dry,
  One cup of milk,
  Yolk of one egg,
  One-half cup of sugar,
  One teaspoon melted butter,
  One teaspoon of cinnamon,
  One-half teaspoon of nutmeg,
  Two teaspoons of vanilla.

Beat thoroughly to mix and then pour into well-greased custard cups.  Set cups in baking pan and pour in sufficient boiling water to half fill the pan.  Bake in a moderate oven for forty-five minutes and then serve cold.  Garnish with fruit whip or jelly.