Two eggs, One cup of milk. Beat to mix and then grease and flour a mould. Put four tablespoons of marmalade in the bottom and then put in two-inch layer of batter. Spread with the jam and then repeat with the batter. Repeat this process until the mould is three-quarters filled. Have the batter on top. Cover and boil for one hour. Then unmould and serve hot or cold with thin cream. PEACH CRUMB PUDDING
Grease a baking dish thoroughly and then dust it well with the fine bread crumbs. Now place in a mixing bowl: Yolk of one egg, One cup of brown sugar, Cream and then add Two tablespoons of shortening, Two cups of bread crumbs, Two cups of stewed peaches, One-half cup of flour, One tablespoon of baking powder, One-half teaspoon of nutmeg. Mix thoroughly and then pour into the prepared baking dish and bake in a slow oven for thirty-five minutes. Let cool and then turn from mould. COLONIAL CREAM
Wash one-half cup of tapioca through several waters and then place in a saucepan and add one cup of boiling water. Cook until the tapioca is soft and clear. Remove from the fire and partially cool. Pour upon stiffly beaten white of one egg. Now add One-half cup of sugar, One-half cup of cocoanut, One-half cup of finely chopped nuts. Beat to thoroughly mix and then pour into sherbet cups. Chill and top with one tablespoon of whipped cream or fruit whip. RASPBERRY FRUIT BETTY
Cook one box of raspberries with One-half cup of water, One-half cup of sugar, Rub through the sieve to remove the seeds and then measure. Now place one and one-half cups of raspberry puree in a mixing bowl and add One and one-half cups of fine bread crumbs, One-half cup of flour, Two teaspoons of baking powder, One-half teaspoon of salt, One-half cup of brown sugar, One-half teaspoon of cinnamon, Two tablespoons of melted shortening, Yolk of one egg. Beat to mix and then pour into well-greased pudding dish and bake in a moderate oven for thirty minutes. Serve with fruit sauce made from White of one egg, 99