One cup molasses
1/4 cup melted butter
1 egg
1/2 cup boiling water
1 teaspoonful soda
1 teaspoonful ginger
cloves and cinnamon
1 cup raisins
flour to thicken

Steam 1 hour.

Vinegar Sauce for Pudding:
1 cup sugar
butter size of an egg
a little salt
1/2 teaspoonful nutmeg
2 tablespoonfuls vinegar
1 pint water

Thicken with flour or cornstarch.

One cup maple syrup, 4 eggs, 1 cup whipping cream, well beaten. Boil syrup with beaten yolks until thick. Add the beaten whites while still warm. Chill thoroughly. Add cream. Pack, in tight receptacle, in salt and ice for 3 1/2 hours. Will serve 8 people. If wanted extra nice add nut meats or fresh fruit.

One cup maple syrup, 2 beaten eggs. Put together and heat enough to cook eggs. Beat 1 pint of cream. Mix all and freeze.

Soak 1/2 envelope Knox Sparkling gelatine in 1/4 cup cold water 10 minutes and dissolve by standing cup in hot water. Add 1/2 cup of any canned or fresh fruit juices at hand (cherry, cooked pineapple, raspberry or strawberry are all good), 1/2 cup sugar and a few grains of salt to 1 cup cooked rice. Strain into this the dissolved gelatine and mix thoroughly. Cool slightly, add 1 cup whipped cream or milk. Turn into mold. Mold may be decorated with slices of pineapple or other fruits. Serve with or without cream.

Soak 1/2 envelope Knox Sparkling gelatine in 1 cup cold milk and dissolve in 2 cups hot boiled rice. Add 1 cup sugar, 1/4 teaspoonful salt, and when cool fold in 1 cup cream beaten until stiff. Add 1 cup chopped nut meats and 1 teaspoonful vanilla. Turn into a mold and chill. Maple or brown sugar may be used in place of the white sugar.

One tablespoonful cornstarch, 1 pint milk, 1 tablespoonful sugar, 1 egg, pinch salt, butter. Moisten cornstarch with a little of the milk; add sugar and beaten egg. Stir into the remainder of the milk, heated. Cook in a double boiler; add flavor. To this foundation add when cold: 1/2 pint whipped cream, 1 small can shredded pineapple, 1 bottle cherries. Set out over night to freeze or pack in freezer with ice and salt.

One cup suet, 1 cup chopped raisins, 1 cup brown sugar, 1/2 cup molasses, 1 cup coffee (liquid), 2 teaspoonfuls (even full) soda, 1 teaspoonful cinnamon, 1 teaspoonful cloves, 1/2 nutmeg, 1 teaspoonful salt; flour to thicken. Sauce: 1 egg, 1 cup sugar, whip together for 5 minutes; add 1 cup whipped cream.

Half cup molasses, 2 tablespoonfuls sugar, 1 1/2 cups flour, 1 egg, 2 tablespoonfuls butter, 1 teaspoonful soda in 1/2 cup boiling water. Steam 1 hour. Sauce: 1 1/2 tablespoonfuls cornstarch, 1 cup sugar, cinnamon and water. Boil.

Two cups boiled rice (cooked in milk), 24 marsh-mallows, cut in quarters; 1/2 cup sugar, 1 pint pineapple, 1 cup whipped cream. Method: Cut pineapple in cubes, add rice and sugar; pour over marshmallows and let stand 1 hour. Just before serving add whipped cream and garnish with cherries or other fruit.

One pound brown sugar, 4 eggs, beaten; 1 1/2 cups flour, 1 teaspoonful Royal baking powder, 1/2 pound pecan meats, chopped; 1 teaspoonful vanilla. Bake slowly and serve with whipped cream. Serve about 10 people.