Buckeye cookery

ORANGE PUDDING. Two large oranges pared and cut in pieces one inch square, put in -bottom of pudding dish, pour over them one cup white sugar, then make a plain corn starch pudding without sugar, and pour it over the orange and sugar. Let stand and cool. _ Peach Rolls. Stew dried fruit, sweeten, and flavor to taste; make a good baking-powder crust, roll very thin, spread fruit on, putting thin slices of butter on the fruit, roll crust up, place in a pan four or five inches deep, to three or four rolls add one cup sugar, and a half cup butter; pour in hot water enough to cover them. Bake half an hour.—Mrs. J. D. Simmons, Pontotoc, Miss. Christmas Plum Pudding. One quart seeded raisins, pint currants, half pint citron cut up, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef-suet, a quart of sweet milk, a heaping quart of stale bread-crumbs, eight eggs beaten separately, pint sugar, grated nutmeg, tea-spoon salt; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with sugar, nutmeg and milk, stir in the fruit, bread-crumbs and suet, one after the other until all are added, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling-water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from two to three hours in a good-sized pot with plenty of hot water, replenishing as needed from tea-kettle. When done, turn in a large flat dish and send to table with a sprig of holly or any bit of evergreen with bright berries, stuck in the top. Serve with any pudding-sauce. This recipe furnishes enough for twenty people, but if the family is small, one-half the quantity may be prepared, or it is equally good warmed over by steaming. For sauce, cream a. half pound sweet butter, stir in three-quarters poufd brown. sugar, and the beaten yolk of an egg; simmer for a few moments over a slow fire, stirring almost constantly ; when near boiling add a half pint bottled grape-juice, and serve after grating a little nutmeg on the surface.—Mrs. Ex-G'ov. Coke, Texas. English Plum Pudding. Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a pound flour, three-quarters pound sugar, and a pound each of beef-suet chopped very fine, currants nicely washed and dried, and stoned raisins, well floured; stir well, then add two nutmegs, a table-spoon mace, one of cinnamon or cloves. a Wine-glass brandy, a tea-spoon salt, and finally another tumbler of milk. Boil in bowls or molds five hours, and serve with sauce made of drawn butter, wine, sugar, and nutmeg. These will keep— for months; when wanted, boil one hour before using. A pound of citron or blanched sweet almonds adds to the richness of the pudding, but may be omitted.—Mrs. Collier. Eggless Plum Pudding. ; ‘ Heaping cup bread-crumbs, two cups flour, one of suet chopped fine, one of raisins, one of molasses, one of sweet milk, table-spoon soda, tea-spoon salt, one of cloves, and one of cinnamon; boil two and a half hours in a two-quart pail, set in a kettle of boiling water or steam for the same time. For sauce take one cup white sugar, _ butter size of an egg, grated rind of one lemon, and white of an egg.— Mrs. Mary Lee Gere. | Prairie Plum Pudding. Stew together a tea-cup raisins and half tea-cup citron; prepare dish with butter, put in layer of sponge-cake (any kind of cake will do, or Boston crackers, sliced and buttered may, be used, or even stale Graham bread-crumbs), then a layer of fruit, and so on,