Buckeye cookery

seams, which should be outside when in use, and sew a tape to the seam, about three inches from top. Wring the bag out of hot water, flour the inside well, pour in the pudding (which should be well beaten the instant before pouring), tie securely, leaving room to swell (especially when made of Indian meal, bread, rice, or crackers), and place in a kettle with a saucer at the bottom to prevent burning; immediately pour in enough boiling water to entirely cover the bag, which must be turned several times, keeping it boiling constantly, filling up from the tea-kettle when needed. If the pudding is boiled in a bowl, grease, fill, and cover with a square of drilling wrung out of hot water, floured and tied on. To use a pan, tie a cloth tightly over the rim, bringing the ends back together, and pinning them over the top of the pan; the pudding may then be lifted out easily by a strong fork put through the ends or corners of the cloth. Open bag a little to let steam escape, and serve immediately, as delay ruins all boiled pudding. For plum pud-* dings, invert the pan when put in the kettle, and the pudding will not become water-soaked. When the pudding is done, give whatever it is boiled in a quick plunge into cold water, and turn out at once, serving immediately. As a general rule, boiled puddings require double the time required for baked. Steaming is safer than either boiling or baking, as the pudding is sure to be light and wholesome. Put on over cold water and do not remove cover while steaming. In making sauces, do not boil after the butter is added. Use brown or powdered sugar for sauces. In place of wine or brandy, flavor with juice of the grape, or any other fruit prepared for this purpose in its season by boiling and bottling and sealing while hot. Pudding cloths, however coarse, should never be washed with soap, but in clear, clean water, dried as quickly as possible, and kept dry and out of dust in a drawer or cupboard free from smell. Dates are an excellent substitute for sugar in Graham or any other pudding. Fruit for preserving should always be gathered in perfectly dry weather and, be free from dust and the morning and evening dew. Never use tin, iron or pewter spoons or skimmers for preserves. : APppLE Rotey POoLey. Peel, quarter and core sour apples, make rich soda-biscuit dough Cor raised-biscuit dough may be used if rolled thinner), roll to half an inch thick, slice the quarters, and lay on the prepared paste or crust, roll up, tuck ends in, prick deeply with a fork, lay in a steamer and place over a kettle of boiling water, cook an hour and _ three-quarters. Or, wrap in a cloth, tie up the ends and baste up | sides, put in kettle of boiling water, and boil an hour and a half . or more, keeping the water boiling constantly. Cut across, and eat with sweetened cream or butter and sugar. Cherries, dried fruit, any kind of berries, jelly, or apple-butter (with the two last raisins may be added), can be used.— Mrs. T. B. J. ORANGE Rotey POoLey. Make a light pastry as for apple dumplings, roll in oblong sheets and lay oranges peeled, sliced, and seeded, thickly all over it ; sprinkle with white sugar; scatter over all a tea-spoon or two of grated orange-peel, and roll up, folding down the edges closely to keep the syrup from running out; boil in a cloth one and one-half hours. Eat with lemon-sauce prepared as follows: Six eggs, leaving out the whites of two, half pound butter, one pound sugar, juice of two lemons and rind of both grated ; place over a slow fire, stir till it thickens like honey. Very nice.—Mrs. A. E. Walsh, Nashville, Tenn. | BorteD APPLE DUMPLINGS.