Cooks in clover

Orange Pudding. — Peel and slice three or four large oranges and lay in a dish. Make a custard of one pint of milk, the yelks of three eggs, one tablespoon of corn starch, and a third of a cup of sugar. When cold, pour over the oranges. Beat the whites of three eggs and one cup of sugar to a stiff froth; spread on the top, and place in the oven for a few minutes to brown. Mrs. H. C. Jerolemon. Orange Souffle. — Make a custard of one quart of milk, the yelks of eight eggs, and the whites of four, sweetened to taste. Place in a dish six large oranges, peeled and cut in small pieces. When the custard is quite cold, pour it over the oranges. Beat the whites of four eggs with one and a half cups of sugar, and spread over the top. Place the dish in a pan of cold water, and set it in the oven to brown. Miss M. F. R. Pine-apple Tapioca. — One cup of tapioca soaked in one quart of water, a few hours ; then boil or steam slowly until like gelatine. Add half a cup of sugar, remove from the stove, and stir in one pine apple already prepared in small pieces. Pour in a prettily shaped dish and set away to harden. When ready for use turn it out. To be eaten with sweetened cream. Mrs. Terhune. French Tapioca Pudding. — Soak three table- spoons of tapioca over night, in a pint of cold water ; stir into this one quart of scalded milk, and boil, adding a little salt. Beat the yelks of three eggs and four tablespoons of sugar; stir in the milk and tapioca, and let it boil. Flavor with lemon or vanilla. Beat the whites stiff and stir gently into the pudding. Make this in the morning, and Put on ice for dinner. Mrs. A. M. Collignon. Banana Pudding. — Slice six large bananas in the dish on which they are to be served. Cover onethird of a box of gelatine with cold water, and when \ dissolved, add a pint of boiling water, sweetening to taste. When cold, pour the gelatine over the j bananas, and put on ice over night. Just before serving, whip a pint of cream, sweeten, flavor with ) vanilla, and turn it over the pudding. Mrs. T. \ \ Fig Pudding, I. — Half a cup of milk, one cup \ each of bread crumbs, and molasses, one teaspoon of soda, cinnamon and allspice to taste, one cup of chopped figs, flour enough to make a stiff batter. Steam three hours. Miss Edith H. Swan. Fig Pudding, II. — Half a pound of figs, and one cup of suet, each chopped fine ; one cup of milk ; one cup of sugar ; two large cups of bread crumbs ; two eggs; spice to taste. Boil three hours, and serve with clear sauce. Clear Sauce: — Boil a pint of water and a large cup of sugar, until clear and a little thick . Flavor with wine, or lemon juice. Mrs. F. S. Dates. Fig Pudding, III. — One pound each of figs, suet, bread crumbs, and brown sugar; six eggs. Chop the figs into small pieces, beat the eggs until light, mix all together and steam two hours. Serve with cream sauce. Aliss F. R. Gray. Blackberry Mush.— Mash in a preserving kettle J a cjiuart of very ripe blackberries, sweeten them with white sugar, and cook fifteen minutes. Stir in dry flour enough to make them stick together, ) keeping them boiling all the time. When very thick pour into teacups. Turn out when cold. To jbe eaten with cream. Mrs. P.