1 quart blueberries
3 cups water
2 cups sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Milk

1.  Boil the berries, water, and sugar in saucepan till there is plenty of juice.
2.  Mix flour, baking, and salt together and add sufficient milk to make a soft dough.
3.  Pour over the berries.
4.  Cover and cook for 15 minutes on top of stove.

Serves 6

1 cup raisins
1/4 cup brown sugar
1/4 teaspoon salt
1/4 cup water
1 teaspoon butter
1 quart apples, pared and quartered
1/4 cup bread or cracker crumbs

1.  Butter a baking dish.  Put in half of the raisins, cover with half of the apples.  Dust with salt.
2.  Add the balance of raisins, then apples.  Sprinkle with a little salt.
3.  Cover with the brown sugar and water.
4.  Sprinkle crumbs over the top and cover.

Bake at 350 degrees for 30 minutes.  Remove cover and bake 15 minutes or until brown.  This is best served cold.

3 cups milk

1/2 cup cornstarch

1/2 cup sugar

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup cold water

1/2 cup marshmallow creme

2 squares chocolate or 2 tablespoons cocoa dissolved in a little milk

Please milk and chocolate in inner vessel of double boiler and cook until chocolate is melted.  In the meantime, mix together cornstarch, sugar, and salt and moisten with cold water.  Pour scalded milk and chocolate over these and return to saucepan.  Cook over a direct heat, stirring constantly until thick, then set double boiler over hot water and cook 20 minutes.

Remove from heat.  Beat in marshmallow creme and vanilla.  When cool, turn into a serving dish.  Serve plain or with whipped cream.

6 thin slices buttered bread

2 cups milk

1/3 cup sugar

1 square chocolate

1/2 teaspoon vanilla

2 eggs

1/4 teaspoon salt

Butter the bread, cut it into finger lengths, and lay these in buttered baking dish.  Melt the chocolate in the inner vessel of a double boiler, add to it the milk, flavoring, and sugar and bring to scalding point.  Pour this mixture over the well-beaten eggs.  When mixed, pour it over the slices of bread.  Bake at 350 degrees until the custard is set.  Serve hot or cold.

It is preferable to place the dish containing the pudding in a pan of hot water while baking so that the eggs may not separate through too rapid cooking.

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1 cup strawberries

Scant half-cup sugar

1/2 cup cornstarch

2 cups boiling water

2 tablespoons lemon juice

1/4 teaspoon salt

1 cup marshmallow creme

Crush the strawberries so that the juice flows freely.  Stir into the sugar and cornstarch which have been previously blended together and pour this mixture into the boiling water.  Boil thoroughly.  Then cook in a double boiler for at least 20 minutes.

Cool.  Add the lemon juice and salt, and pour onto the marshmallow creme, beating while pouring.  Mold in small cups which have been dipped in cold water.  Chill.  Serve with additional strawberries, if desired, slightly crushed and sugared.