The new home cook book

Mrs. E. Hempstead. One pint raisins, one pint currants, one pint suet, one pint flour, one-half pint bread crumbs, one cup milk, five eggs, spices to taste, a little candied orange and lemon ; mix all together and boil three hours. To be eaten with wine sauce. BLACK PUDDING. Mrs. H. M. Kidder, Evanston, 111. One teacup of molasses, one teacup of butter, one teacup of sugar, two teacups of flour, one teacup sour milk: four eggs, one nutmeg, one teaspoon soda ; mix butter and sugar to a cream, add eggs well beaten, then molasses, then nutmeg, then flour and sour milk ; last, soda dissolved in a little warm water ; steam three hours. This pudding can be made Saturday and heated over again for Sunday. Sauce for same : Half cup butter, one of sugar, worked thoroughly together to a cream ; put a teacup and a half of water in a saucepan, and when it boils, thicken with flour to the consistency of cream ; take from the fire, and stir rapidly into it the butter and sugar ; it will be like white foam ; flavor to taste. This is an excellent sauce for all puddings. BIED'S NEST. Mrs. F. M. Cragin. Pare six or eight large apples (Spitzenbergs or Greenings are best)), and remove the core by cutting from the end down into the middle, so as to leave the apple whole, except where the core has been removed ; place them as near together as they can stand with the open part upward in a deep pie-dish ; next make a thin batter, using one quart sweet milk, three eggs with sufficient flour, and pour it into the dish around the apples, also filling the cavities in them ; bake them in a quick oven : eat them with butter and sugar. CHOCOLATE PUDDING. Mrs. Packard- One quart milk, three tablespoons sugar, four tablespoons corn starch, two and a half tablespoons chocolate ; scald the milk overboiling water ; dissolve the corn starch in a little scalded milk, and before it thickens add the chocolate dissolved in boiling water; stir until sufficiently cooked. Use with cream, or sauce of butter and sugar stirred to a cream. COCOANUT PUDDING. C. A. Tinkham. One quart sweet milk, ten tablespoons grated cocoanut, one cup powdered sugar, and whites of ten eggs ; bake one hour, evenly and slowly ; to be served cold, with sugar and cream. ALMOND CUSTAED PUDDING. Mrs. D. Make a delicate sponge cake and stick it full of blanched almonds. Pour over a little wine, and then a rich vanilla custard. POTATO PUDDING. Boil until white, mealy and very tender some potatoes; rub this finely washed through a colander ; to a pint bowl of this while hot add one-quarter of a pound of butter, and mix well ; beat the yolks of six eggs well with one pound of fine sugar ; add the grated rind and juice of one lemon, and then the beaten whites ; stir lightly in, and bake in pie plates lined with paste ; eat cold. A DELMONICO PUDDING. Mrs. De Forest.