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PUDDINGS, in Haste.— Shred suet, and put with grated bread, a few currants, the yolks of four eggs, and the white of two, some grated lemon peel, and ginger. Mix, and make into little balls about the size and shape of an egg, with a little flour. Boil 20 minutes. PUDDING, to please. — Mix a quart of new milk with a pint of buttermilk ; drain off the whey, and mix with the curd the crumb of a French roll grated, half a lemon peel grated, quarter of a pint of cream, 3 ozs. of cold melted butter, the yolks of 5 and the whites of 2 eggs! sweeten the whole to taste, and bake with puff paste for half an hour. Another. — Line a shallow dish with an inch-deep layer of several kinds of good preserves ; mix together, and with them mix 3 ozs. of candied citron or orange-rind. Beat well the yolks of 10 eggs, and add to them gradually % lb. of sifted sugar ; when well mixed, pour in gradually % lb. of good clarified butter, and a little ratafia, or any other flavour. Fill the dish two-thirds with this mixture, and bake the pudding one hour in a moderate oven. Half the quantity will be sufficient for a small dish. PUDDING, a Wholesome one. — Put into a basin % lb. of rice, 4 ozs. of coarse sugar, or treacle ; 2 quarts of milk, and 2 ozs. of dripping or butter ; put it cold into the oven. It will take a good while to bake, but it will be very good solid food. PUFF PASTE— To 1 lb. of flour, take % lb. of butter. Rub half the butter very finely into the flour, and mix it into a paste with cold water ; roll out the paste ; put in the remainder of the butter ; roll it up, and leave it for half an hour ; then roll it out for use. An egg may be beaten very fine, and mixed with the water. PUFF, a Good light one. — Mix 2 spoonfuls of flour, a little grated lemon peel, some nutmeg, $ spoonful of brandy, a little loaf sugar, and 1 egg ; then fry it enough, but not brown ; beat it in a mortar with 5 eggs, whites and yolk3 ; put a quantity of lard in a fryingpan, and when quite hot, drop a dessert spoonful of batter at a time ; turn as they brown. Serve them immediately, with sweet sauce. PUFF, a Good One. — To a $ oz. of butter, add 3 ozs. of Jordan Almonds with a ozs. of loaf sugar ; pound them with a small quantity of rose water till they form a thick paste ; spread the paste on buttered tins, bake In a slow oven. When cold, put a spoonful of any kind of jam in each and cover with whipped cream. PUFF, made of Cheese.-Strain cream curd from the whey, and beat £ a pint basin of it fine in a mortar, with a spoonful and a half of flour, 3 eggs, but only 1 white, a spoonful of orange flower-water, a ¼ of a nutmeg, and sugar to make pretty sweet. Lay a little of this paste, in small very round cakes on a tin plate. If the oven is hot, a ¼ of an hour will bake them. Serve with pudding sauce. PULMONARY BALSAM.— Horshound, (plant) comfrey-root, bloodroot, elecampane-root, wild cherry bark, spikenard-root, pennyroyal, (plant) of each, 4 023. Pour 3 quarts of boiling water upon them ; infuse for 3 hours ; then heat the water again ; and pour it upon the plants to infuse 5 or 6 hours. Sweeten with sugar candy. — It is very serviceable in diseases of the lungs, chronic coughs ; it removes constriction of the chest, by promoting expectoration. Take half a small tea-cupful 3 or 4 times a day.