Cooks in clover

Custard: — Scald one pint of milk, add the yelks of four eggs, well beaten, and a large tablespoon of sugar, and boil until it commences to thicken. Flavor with vanilla. Mrs. H. H. Copeland. Peggy's Pudding. — Two cups of fine bread crumbs, three cups of chopped apples, one cup of sugar, one teaspoon of mace, half a teaspoon of allspice, two teaspoons of butter, one tablespoon of salt. Butter a pudding dish, and cover the bottom with crumbs. Lay on these a thick layer of minced apple, sprinkle lightly with spices and a little salt—more heavily with sugar. Stick bits of butter over all ; then more crumbs, continuing this order until all the ingredients are used up. The top layer should be crumbs. Cover closely, and bake half an hour. Remove the cover and let it brown. Send to the table in the dish in which it is baked. Use a hard sauce. ( ). Chocolate Pudding, I. — One pint of milk, five tablespoons of grated chocolate, ten tablespoons of grated bread crumbs, four eggs. Beat together the yelks of the eggs, one and a half cups of sugar, the bread crumbs and chocolate, with a little of the milk ; add this to the rest of the milk that has been boiled, and let all boil until it thickens, stirring constantly. Pour into a buttered dish, and put in the oven for a few minutes. Beat the whites of the eggs, add three tablespoons of powdered sugar and spread over the top; brown slightly. Eat with cold cream. Miss M. F. R. Chocolate Pudding, II. — Boil one quart of milk; grate one and a half ounces of chocolate, and mix with a little cold milk and water. Stir the boiled milk into the chocolate, and set it to cool ; stir in the beaten yelks of six eggs, and flavor with vanilla. Sweeten to taste, and bake until the consistency of custard. Beat the whites of the eggs with six tablespoons of sugar, spread over pudding, and brown. Mrs. C. C. Randall. Raisin Puffs. — Two cups of flour, two eggs, one cup of sweet milk, a scant half cup of butter, two tablespoons of sugar, one cup of seeded raisins, three teaspoons of baking powder. Steam in mould or cups. Sauce: — One pint of sweet milk, one teaspoon of corn starch, two eggs ; sweeten to taste ; flavor with lemon extract. Mrs. E. F. T. Lemon Sauce, I. — For Steamed Puddings. — Thicken one pint of boiling water with flour to the consistency of cream, strain, return to the fire, and add one tablespoon of butter, a little salt, and sugar to taste. Just before serving, stir in the rind and juice of one lemon, or half a glass of wine. I Miss Kate Kennell. Lemon Sauce, II. — The juice and grated peel of one lemon, one cup of sugar, half a cup of butter, a third of a cup of boiling water. Mix these in a bowl, and stand in a pan of boiling water on the fire, until melted. Mrs. J. R. Morris. 7° Lemon Sauce, III. — One cup of sugar, half a cup J Allow it to become very warm, but not boiling, of butter, one egg, one lemon — all of the juice and Stir constantly. A/iss Sadie Mate Dimmore. one-third of the grated peel, one teaspoon of nut- \