The yolks of 10 eggs beaten very light and baked in shallow tins ; cut it in squares and pour over it boiling syrup, made from sugar and water ; leave it to simmer on top of the stove till it is well saturated, then put by to cool and when cool stick blanched almonds✪ Huevos Chimbos over it to ornament it. — " Table Talk." 61 May* 3. — Prince Albert Pudding. One-fourth lb. butter, % lb. sugar, y£ lb. raisins stoned, 2 eggs, y± lb. flour✪ Prince Albert Pudding. Beat the butter and sugar to a cream, add the raisins and stir in the flour very lightly ; line your buttered mould with strips of candied lemon peel and steam \]/2 hours. Serve with sauce. 4. — Creme Au Caramel. Place upon the fire 6 tablespoonfuls of brown sugar, keeping it there until it becomes a caramel. When cold, pour over this 1 qt. of boiled milk and stir until quite smooth. Pour over 4 eggs✪ Creme Au Caramel well beaten and stir over the fire until it thickens. Serve cold. 5. — Chocolate Mance. One box of Cox's gelatine dissolved in a pint of cold water, 3 pints of milk ; put over to boil with one cup of French chocolate✪ Chocolate Mance ; when the milk is just scalded, pour in the gelatine, sweeten to taste, boil 5 minutes, then take from the fire, flavor with vanilla, pour into moulds, when cold, serve with powdered sugar and cream. 62 May. 6. — Minnie's Rice Pudding. To twelve cups of milk, one cup of rice well washed. Sweeten to taste, flavor with vanilla or nutmeg ; add a little salt and about a teaspoonful of butter✪ Minnie's Rice Pudding. Bake in a slow oven for three or four hours, stirring frequently until the last hour ; then let it brown nicely. 7. — Mysterious Pudding. Two eggs and their weight in flour, butter and moist sugar. Beat the whites and yolks separately; mix these ingredients well to- gether ; the butter and sugar first, then the yolks, the whites last ; then add a small tea- spoonful of carbonate of soda, or baking powder, and a large dessertspoonful of orange marmalade✪ Mysterious Pudding. Pour the mixture into a but- tered mould or basin, not more than 2/z full, as it rises quickly. Steam over boiling water 1 ]^ hrs. Everything depends on the cook- ing. Serve with pudding sauce. 8.— Wine Custard. Heat to 100 degrees 1^ pts. of milk, add \y2 tablespoonfuls each of sugar and cook- ing-sherry; stir well and then add 1^ table- spoonfuls of liquid rennet✪ Wine Custard, stirring only enough to mix it with the milk. Pour into 63 May. a glass dish and it will be ready to serve in about 2 hours. 9. — Orange Marmalade Pudding. One cup fine bread crumbs, x/2 cup of sugar, 1 cup of milk or cream, 4 eggs, 2 tea- spoonfuls butter, cup orange or other sweet marmalade✪ Orange Marmalade Pudding; put the butter and sugar to- gether, add the yolks well beaten ; the milk, bread crumbs and the whites whipped to a froth. Put a layer of this in the bottom of a well-buttered mould, spread thickly with some pretty stiff marmalade, orange is the best, then another layer of the mixture, and so on until the mould is full, having the custard mixture at the top. Bake in a moderate oven about 1 hour, turn out of the mould upon a dish and serve with sweetened cream or custard. — From "Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 10. — Orange Sponge. ✪ Orange Sponge

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The yolks of 10 eggs beaten very light and baked in shallow tins ; cut it in squares and pour over it boiling syrup, made from sugar and water ; leave it to simmer on top of the stove till it is well saturated, then put by to cool and when cool stick blanched almonds over it to ornament it. — " Table Talk." 61 May* 3. — Prince Albert Pudding. One-fourth lb. butter, % lb. sugar, y£ lb. raisins stoned, 2 eggs, y± lb. flour. Beat the butter and sugar to a cream, add the raisins and stir in the flour very lightly ; line your buttered mould with strips of candied lemon peel and steam \]/2 hours. Serve with sauce. 4. — Creme Au Caramel. Place upon the fire 6 tablespoonfuls of brown sugar, keeping it there until it becomes a caramel. When cold, pour over this 1 qt. of boiled milk and stir until quite smooth. Pour over 4 eggs well beaten and stir over the fire until it thickens. Serve cold. 5. — Chocolate Mance. One box of Cox's gelatine dissolved in a pint of cold water, 3 pints of milk ; put over to boil with one cup of French chocolate ; when the milk is just scalded, pour in the gelatine, sweeten to taste, boil 5 minutes, then take from the fire, flavor with vanilla, pour into moulds, when cold, serve with powdered sugar and cream. 62 May. 6. — Minnie's Rice Pudding. To twelve cups of milk, one cup of rice well washed. Sweeten to taste, flavor with vanilla or nutmeg ; add a little salt and about a teaspoonful of butter. Bake in a slow oven for three or four hours, stirring frequently until the last hour ; then let it brown nicely. 7. — Mysterious Pudding. Two eggs and their weight in flour, butter and moist sugar. Beat the whites and yolks separately; mix these ingredients well to- gether ; the butter and sugar first, then the yolks, the whites last ; then add a small tea- spoonful of carbonate of soda, or baking powder, and a large dessertspoonful of orange marmalade. Pour the mixture into a but- tered mould or basin, not more than 2/z full, as it rises quickly. Steam over boiling water 1 ]^ hrs. Everything depends on the cook- ing. Serve with pudding sauce. 8.— Wine Custard. Heat to 100 degrees 1^ pts. of milk, add \y2 tablespoonfuls each of sugar and cook- ing-sherry; stir well and then add 1^ table- spoonfuls of liquid rennet, stirring only enough to mix it with the milk. Pour into 63 May. a glass dish and it will be ready to serve in about 2 hours. 9. — Orange Marmalade Pudding. One cup fine bread crumbs, x/2 cup of sugar, 1 cup of milk or cream, 4 eggs, 2 tea- spoonfuls butter, cup orange or other sweet marmalade; put the butter and sugar to- gether, add the yolks well beaten ; the milk, bread crumbs and the whites whipped to a froth. Put a layer of this in the bottom of a well-buttered mould, spread thickly with some pretty stiff marmalade, orange is the best, then another layer of the mixture, and so on until the mould is full, having the custard mixture at the top. Bake in a moderate oven about 1 hour, turn out of the mould upon a dish and serve with sweetened cream or custard. — From "Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 10. — Orange Sponge.

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