The household (of the Detroit free press)

A loaf of stale bread ; steam twenty minutes before dinner ; slice, spread with stewed apple, and a little butter strewn with sugar, and brown lightly in a quick oven. Eat with either hard or liquid sauce. BOILED APPLE PUDDING. Make a paste with finely chopped suet and twice the amount of flour, a pinch of salt, and a little water. Roll it out thin into a large piece, put this over a well-buttered basin, and push it in so as to line the basin with it ; cut it off all round so as to leave enough to fold ; roll out the trimmings to a size to cover the top of the basin. Pare, core, and slice a quantity of good sound apples, put them in the basin in layers, scatter sugar between each, and one or two cloves, or chopped lemon peel, or a little grated nutmeg; add a small piece of fresh butter, pack the apples tightly, put on the cover of paste, turn the edges and press them down, tie a floured pudding cloth over it, and put the basin into a saucepan of boiling water ; keep it covered with water. Boil from two to three hours, according to size. BREAD PUDDING. Butter a baking dish ; sprinkle the bottom with raisins ; butter a few slices of bread, lay over the raisins (have enough slices to cover the custard) ; one quart milk and six eggs ; beat well together ; add twothirds cup white sugar ; pour over bread when done ; turn on another dish and cut in slices when cold. BREAD AND BUTTER PUDDING. Slice bread, spread with butter, and lay it in a deep dish with currants between each layer ; add sliced citron, orange or lemon, if to be very nice ; pour over unboiled custard (flavored to your taste) at least two hours before it is to be baked ; and dip it over to soak the bread. BIRD'S NEST PUDDING. Pare, quarter and core nice tart apples ; butter a pie-tin and slice the apples in it ; make a batter of one cup cream (sour, and not very rich), one teaspoonful soda, one egg, a little salt, and flour enough to make a stiff batter. Pour this over the apples and bake ; when done turn bottom side up and spread thickly with good sweet butter and sugar. To be eaten warm. CAKE PUDDING. Take old bits of cake (if two or three kinds all the better), break in small pieces, put them in a pudding dish which has been previously buttered ; make a rich custard ; pour over the cake ; bake or steam. It is made still nicer by adding cocoanut frostings, and setting in the oven till of a light brown. CHERRY PUDDING. Make a crust as for ordinary pies, only adding one teaspoonful of baking powder ; line with it a deep dish, and fill with the large, red, sour cherries, stoned and well sweetened ; shake over them a dust of flour, and roll the top crust thick, as for a meat pie ; stew a few more of the cherries so as to have plenty of juice, should the pudding not be moist enough. When it is done make a meringue of the whites of three eggs, beaten with sugar and spread over the top, returning it to the oven for a minute or two, until it is a light brown. CRISTMAS PLUM PUDDING.