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Pineapple Fluff

1 cupful shredded pineapple
1 cupful whipping cream
cupful English walnuts
lb. marshmallows, cut up

Place on ice and serve cold.

Fig Pudding

lb. figs, chopped
1 lemon
2 cupfuls bread crumbs
1 tablespoonful molasses
1 cupful brown sugar
lb. suet, chopped
1 tablespoonful flour
2 eggs

Steam 3 hours.

Date Pudding

2 eggs, beaten very light
Teaspoonful baking powder
2/3 cupful sugar
3 tablespoonfuls flour
Little salt
1 big cupful dates
Teaspoonful vanilla
1 big cupful pecans

Bake very slowly, beat eggs and sugar until thick, then fold in flour and add rest.

Strawberry Shortcake

To each cupful flour add:

1 teaspoonful baking powder
cupful milk
teaspoonful salt
1 egg
1 tablespoonful lard
2 tablespoonfuls sugar

Roll about three-quarters of an inch thick, score in 4-inch squares, bake in quick oven. When done, break in half, fill and cover bottom half with crushed strawberries, top half with whole perfect strawberries and cover all with whipped cream. Make cake fresh for each meal.

Gingerbread Crumb Pudding

1 lb. raised bread
1 teaspoonful ginger
4 eggs
8 basting spoons molasses
1 pt. milk
teaspoonful cinnamon
1 cupfuls sugar
lb. butter

Beat egg and mixture well. Add grated bread and bake in pudding dish. Grease pudding dish with butter and serve with butter-scotch sauce.