New Delineator recipes.

of thick cream well sweetened with ordinary sugar or scraped maple sugar. Any sweetened stewed, canned or fresh fruit may be used instead of the apples. STEAMED PUDDINGS SUET PUDDING 3 cups sifted flour i teaspoon salt I teaspoon soda i cup suet I teaspoon cinnamon i cup sour milk 1 teaspoon cloves i cup molasses y2 teaspoon grated nutmeg i cup raisins Mix and sift the dry ingredients, keeping one-half cup of flour to sift over the raisins. Chop the suet fine and add it to the milk and molasses. Combine the two mixtures and add the raisins which have been dredged with flour. Grease pudding molds or baking-powder cans and fill two-thirds full of the mixture. Cover and steam for three hours. Serve with hard sauce or any desired liquid sauce. STEAMED CHOCOLATE PUDDING 2 cups flour y2 cup hot mashed potatoes 43^ teaspoons baking-powder i egg ^ teaspoon salt 2^ squares chocolate 1 cup corn sirup 3 tablespoons butter Yi cup water Mix and sift the flour, baking-powder and salt. Mix the sirup with the water and add to the flour mixture. Stir in the mashed potatoes and the beaten egg. Add the chocolate, which has been melted over hot water, and the melted fat. Mix well, pour into greased individual molds and steam two hours. Serve with any desired sauce. STEAMED CHERRY PUDDING 2 cups cherries 2>4 cups flour ^ cup shortening 4 teaspoons baking-powder 1 cup sugar i cup milk 2 eggs Cream the fat and sugar and add the beaten eggs. Sift together the flour and baking-powder and add to the first mixture alter- nately with the milk. The cherries should be stoned and the juice drained off. Stir the cherries into the dough, turn it into greased individual molds and steam for one hour. Serve with a cherry sauce. DATE PUDDING I pound dates I egg Yz pound beef suet y2 cup milk 3 cups bread-crums 4 tablespoons flour ^ cup sugar 2 teaspoons baking-powder Chop the dates and suet very fine. Mix the suet with the breadcrumbs. Add the dates and the sugar. Stir in the egg, add milk, and flour in which has been sifted the baking-powder. Put in a greased mold and steam for three hours. Serve with any desired sauce. ENGLISH PLUM PUDDING 1 pound chopped suet 2 cups crums 2 pounds raisins i teaspoon mixed spices I pound currants 2 cups brown sugar 1 pound mixed peel 8 eggs 2 cups flour Mix the suet, the fruit and the chopped peel and dredge with some of the flour. Mix together the remaining flour, crums, spices and sugar, and add the well-beaten eggs. Stir the fruit and suet into this mixture and mix the whole thoroughly. Put into greased molds or into pudding cloths. Drop into a kettle of boiling water and boil from five to seven hours, according to the size of the pudding. Serve with hard sauce or any desired liquid sauce. PEAR CONDE 1 cup rice 3 pears 2 cups boiling water i quart raspberries or straw- I teaspoon salt berries I cup milk I cup sugar Wash the rice and cook it in the boiling water until the water is absorbed, then add the salt and milk and continue cooking until the rice is soft. Put into small molds and chill. Turn out and serve on a platter surrounded by halves of pears. Fill the pear cavities with one-half the fresh raspberries or strawberries, crushed and sweetened. Pour the remainder of the crushed, sweetened