Cooks in clover

\ Green Corn Pudding, I. — Two dozen full grown \ ears of corn. Cut each row down the center ; then \ cut from the cob, and pound sufficiently to break the j corn. Add three pints of milk, three crackers ( pounded fine, one cup of sugar, one and a half tea- ( spoons of salt, and five eggs. Bake two hours. \ Mrs. V. Hussey. \ Green Corn Pudding, II. — One quart of milk, four eggs, two tablespoons of melted butter, one \ tablespoon of white sugar, one dozen large ears of corn. Grate the corn from the cob, and beat the j whites and yelks of the eggs separately. Put the 6S corn and yelks together, stir hard, add the butter, ; pour in the milk gradually — beating all the while, ; next the sugar, and a little salt ; lastly the whites. Bake slowly at first, covering the dish for an hour. Remove the cover, and brown finely. Miss F. R. G. Rice Pudding Without Eggs. — Half a cup of | rice, one scant cup of sugar, one cup of raisins, and t two quarts of milk. Stir frequently while baking. \ Do not let it get too stiff. Mrs. Geo. T. Chapman. \ Cream Rice Pudding. — Two quarts of milk, three tablespoons of granulated sugar, a pinch of salt, a scant cup of rice. Wash the rice and put it in the pudding dish; add the milk, salt, sugar, and a little grated nutmeg. Bake slowly. Keep stiring at intervals, putting the spoon carefully under the creamy crust which forms on top. Serve cold with a spoon of any sort of jelly on each small dish. Mrs. John Hemion. St. Nicholas Pudding. — Simmer a small cup of rice in a quart of milk, until it is soft ; when cold, stir in the beaten yelks of three eggs. Add half a cup of sugar and a pinch of salt. Make a meringue of the whites of three eggs and two tablespoons of powdered sugar; spread over the pudding, and brown. Mrs. S. Bremner. Boiled Flour Pudding. — One quart of milk ; six well beaten eggs; six heaping tablespoons of flour, two tablespoons of sugar ; a little salt. Boil one hour. To be served with soft sauce. Mrs. J. H. IV. Entire Wheat Pudding. — With two cups of entire wheat flour mix half a teaspoon each of soda and cream tartar, one cup of milk, half a cup of molasses, and one cup of raisins stoned and chopped. Steam two and a half hours. Sauce: — Half a cup of butter, one cup of powdered sugar, one teaspoon of vanilla, a quarter of a cup of J ing powder, and flour enough to mix a stiff batter. Quick Baked Pudding. — Mix five tablespoons of flour, and five of milk, with five well beaten eggs; and a little salt ; turn one quart of boiling milk upon it. Bake twenty minutes. Serve hot, with hard sauce. Miss S. G. IVallis. Prune Pudding. — Half a pound of prunes stewed until soft; whites of six eggs, beaten to a stiff froth ; powdered sugar sufficient to make it a little thinner than icing. After cooling and removing the pits, mix the prunes with the sugar and eggs. Bake a few minutes. Mrs. C. C. Randall. Cottage Pudding. — Two tablespoons of butter and half a cup of sugar-well beaten together, one egg, half a cup of milk, a heaping teaspoon of bak-