SWEET POTATO PUDDING Mash two cupfuls of cold sweet potatoes
through a sieve ; rub one-half pound of sugar, one-half pound of butter, and the yolks
of six eggs to a cream, and add two tablespoonfuls of brandy, two of sherry, the juice
and rind of an orange or lemon, and one -half teaspoonful each of cinnamon, allspice
and ginger, and a grating of nutmeg. Stir into the potato pulp, and fold in the whites
of the eggs, beaten to a froth. Pour into a buttered pudding -dish, and bake in a mod-
erate oven about three-quarters of an hour.

MONKEY PUDDING Cut the crusts from slices of stale bread and butter
thickly. Place them in a pudding-dish and cover well with New Orleans molasses and
bake in a slow oven.

CHILDREN’S PUDDING Into two cupfuls of B. B. B. flour stir one cupfi-1
of seeded raisins, one-half cupful of suet, chopped fine, and one teaspoonful each of
cinnamon, Baker’s chocolate, and ginger ; add one egg, one cupful of boiling molasses,
and one cupful of milk. Steam three hours, and serve with caramel sauce.