Cooks in clover

Queen of Baked Puddings. — One and a half cups of white sugar, two of fine dried bread crumbs, five eggs, one tablespoon of butter, vanilla, rose water or lemon flavoring ; one quart of fresh rich milk, and half a cup of jelly or jam. Rub the butter into a cup of sugar, beat the yelks very light, and stir these together; the bread crumbs soaked in the milk ' come next, with the flavoring. Bake this in a large buttered pudding dish, two-thirds full, until the custard is set ; draw to the door of the oven, spread over with jam or other conserve; cover this with a meringue made of the whipped whites and half a cup of sugar. Shut the oven, and bake until the meringue begins to color. Serve cold with cream. In strawberry season you may substitute fresh fruit. Mrs. J. W. Meloney. Bread Pudding, I. — Soak one bowl of broken bread in boiling water, beating very fine with a fork ; one quart of milk, half a cup of sugar, one egg well beaten, one teaspoon of salt, and three teaspoons of lemon extract. Mix all together in a pudding dish, and grate nutmeg over the top. Bake in a steady oven three-quarters of an hour. Mrs. John Woolley. Bread Pudding, II. — One pint of stale bread, one quart of milk, one teaspoon of salt, three tablespoons of sugar, two eggs. Remove the crust from the bread, cut the remainder into small dice and soak in the milk for two hours, stirring well together. Beat the eggs, sugar and salt together, and add to the bread and milk ; turn into a pudding dish, and bake in a slow oven forty-five minutes. Miss Anna Hesse. Cracker Pudding. — One quart of milk, one cup of powdered cracker, five eggs, two tablespoons of ( melted butter, half a teaspoon of soda dissolved J in boiling water; heat the milk slightly and pour I over the cracker ; let it stand fifteen minutes. Stir \ into this the beaten yelks ; then the butter and soda ; /beat all smooth and add the whipped whites. Serve I hot, with pudding sauce. Mrs. E. J. Richmond. ' Indian Pudding, I. — One small cup of Indian 1 meal, one cup of molasses, one teaspoon of salt, a ( little ginger, one quart of boiling milk, one quart ' of cold milk. Mix the ingredients well together; (pour in a deep dish, and place in the oven. Stir it \ once in a while for the first hour, to prevent the J meal from settling. Allow it to remain another I hour without stirring. Mrs. G. E. Dinsmore. \ Indian Pudding, II. — One quart of milk, two ; heaping tablespoons of Indian meal, four table- / spoons of sugar, one tablespoon of butter, three I" eggs, one teaspoon of salt, half a teaspoon of ginger. Boil the milk in a farina kettle, and sprinkle the meal in it gradually, stirring constantly for twelve minutes. Beat the eggs, salt, sugar and ginger together; stir the butter in the milk and meal, add the egg mixture, put in a pudding dish and bake slowly one hour. Mrs. J. Hemion. Snow Pudding. — Soak half a box of Cooper's gelatine in one pint of cold water, adding two cups of sugar and the juice of two lemons. Pour over this one pint of boiling water, strain through a fine cloth, and let it stand until it commences to jell. Beat the whites of four eggs to a stiff froth, add the jelly, a tablespoon at a time, and beat well together. Put in a dish and let stand over night in a cold place.