Cooks in clover

and flavor to suit the taste. Just before add two tablespoons of boiling water. Mrs. L. W. F. Taylor Pudding. — One cup of molasses, one cup of milk, half a cup of butter, two cups of raisins, one teaspoon of ginger, half a teaspoon of cinnamon, ! half a teaspoon of cloves, two and a half cups of Christmas Plum Pudding.— vSoak half a small \ flour, one heaping teaspoon of baking powder. Steam three hours; serve hot with sauce. Mrs. S. Brenner. loaf of bread in a pint of milk ; when it is thoroughly j soaked, add to it half a pound of beef suet chopped j very fine, one pound of raisins stoned and chopped, \ a pound of currants, a tablespoon of sugar, two well i beaten eggs, half a nutmeg grated, a tablespoon of j cinnamon, and a small teaspoon of allspice. Mix well together, and boil in a well floured bag for three j hours. Serve hot. ( Sauce: — A third of a cup of butter and one and a J half cups of sugar, creamed together. Dissolve a tablespoon of corn starch in a little cold milk, and cook in a teacup of boiling water; when cooked, pour over the creamed butter and sugar, and beat a few minutes. Flavor to taste. Mrs. Geo. E. Moyer. Boiled Apple Pudding. — Three pints of sweet milk, two eggs, salt to taste, two heaping teaspoons of Royal baking powder, flour sufficient to make an ordinary batter, three quarts of apples, pared, cored and quartered. Butter thoroughly a large, tightly covered tin pail, put in the apples, pour the batter over them and cover tightly. Set the pail in a large pot half filled with boiling water, putting something perforated in the bottom of the pot, to raise the pail so that the water may boil underneath, then cover the pot tightly, and boil steadily for three hours. Renew the water from a boiling kettle, to retain the quantity, sauce. Serve hot, with hard cover all with an icing made of the whites of the Mrs. Wm. Holden. \ eggs. Serve with sweet cream. Mrs. D. C. Cawdrey. Apple Dumpling. — Half a pound of kidney suet — .skinned and chopped fine, one and a half pints of flour, a little salt ; mix as for pie crust. Peel and quarter about one dozen apples, roll out the crust, place the apples in the center of it, then bring the four corners of the crust together and pinch well, so as to prevent the juice from boiling out. Tie up tightly in a cloth that has been well floured, put in boiling water, and boil one and a half hours. Serve! with any kind of pudding sauce. Mrs. H. Wallis. Cable Pudding. — Mix three tablespoons of butter, one cup of sugar, the yelks of two eggs, one cup of milk, and three scant teaspoons of baking powder, in one pint of flour. Bake in two long or square shallow pans. When cool, spread one layer with apple sauce, place the other layer on top and Apple Tapioca. — One cup of tapioca, soaked over night in six cups of water; in the morning add about six medium sized tart apples, chopped very fine, and one cup of white sugar. Bake slowly about four hours. To be served either warm or cold, with cream. Very delicate for invalids. Mrs. R. Montgomery.