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To prepare a pudding-bag, sew firmly strong canvas in the shape of a sugar-loaf; sew within four inches of the top a strong string. Before putting in the pudding dip the bag in boiling water, turn the bag on the wrong side, and dredge it well with flour. Have ready a pot of water boiling hard, slightly salted; put in the pudding, allowing one-third room for swelling, and tie firmly. Turn a plate in the bottom of the pot, and be sure that there is enough boiling water to completely cover it. Keep the teakettle boiling all the while the pudding is in the pot, and fill up often. Fifteen minutes after the pudding is put in turn it over in the pot. R. RICE MERINGUE PUDDING. Half a cup of rice boiled to a pulp, one pint of milk, yolks of four eggs, grated rind of one large lemon, or two small ones. Bake lightly in moderate oven the same as a custard. When cold add the meringue — which consists of the whites of four eggs, the juice of the lemon, and one pint of powdered sugar, well beaten, which spread over the top and return it to the oven until it has browned and formed a crust. R. CORN-STARCH PUDDING. One quart of milk, four tablespoons of corn-starch heaped a little, one egg, salt to taste. Beat the egg and add to it a little of the cold milk and the corn-starch ; mix thoroughly; put the rest of the milk in a kettle and let it come to a boil; stir in the mixture, and continue to stir till it boils; let it boil four minutes. It is good either warm or cold, and is to be eaten with milk or cream, with sugar for those who like; jelly is often eaten with it also. It is much better made in this simple way than in the usual way one finds it prepared. CUSTARD FOR PUDDINGS. Heat in a saucepan till nearly boiling a pint of new milk; beat together in a basin the yolks of two eggs, a little cream and some pulverized loaf-sugar. Over these pour the hot milk, and then pour it from the basin into the saucepan and back again until thoroughly mixed. Lastly, stir it over the fire till nearly boiling. It can be used on puddings, fruit pies, or served cold in a glass dish, with nutmeg grated over it. FRITTERS. Beat three eggs well together, add alternately flour and milk, salted, till a pint of each be used, beating quickly all the time. To the above add immediately a pint of preserved fruit and drop spoonfuls into boiling hot lard. If oysters or clams be used, chop, not too fine, about twenty-five, and mix as above. So of green corn, ripe or canned apples, pears, cored and halved, or stoned peaches. When the fritters are done and drained, sprinkle sugar over them. FRUIT CUSTARD FRITTERS.