The household (of the Detroit free press)

Three cups flour, one cup milk, one cup molasses, one cup suet, chopped fine, one cup fruit, chopped fine, one teaspoonful soda, one-half teaspoonful of salt mixed with the suet. Steam three hours. RAISIN PUDDING. One cup of molasses, one cup of shortening, two eggs, one cup milk, one cup currants, two cups raisins, one and a half teaspoonfuls soda ; spices to taste, and steam two hours. Eat with hard sauce. WHORTLEBERRY PUDDING. One pound sugar, half pound butter, three-fourths pound flour, five eggs and one quart berries. Beat butter and sugar to a cream ; add the flour, sifted, alternately with the eggs, whipped to a froth ; the berries last rolled in flour. Bake in a buttered cake dish. VEGETABLE PUDDING. Half a pound of carrots, half a pound of cod, mashed potatoes, the same of flour, suet, sugar, four ounces candied lemon-peel, one-quarter of a pound of currants ; boil slowly for four hours. YANKEE PUDDING. One cup of molasses, same of sour milk or buttermilk, one-half cup sugar, two spoonfuls of butter, two teaspoonfuls of saleratus, one teaspoonful of ginger, same of cinnamon, five cups of flour, one egg ; bake in a shallow pan. Sauce — One pint of milk or cream, half cup sugar, white of one egg beaten lightly, one teaspoonful of corn starch ; flavor with nutmeg ; boil one minute. MISCELLANEOUS DESSERT DISHES. APPLE CHARLOTTE. ■ Put a layer of bread, cut in thin slices and buttered on both sides, in the bottom of a deep dish, and on this a layer of apples, cut as for a pie, seasoning with sugar and a dust of cinnamon, alternating MISCELLANEO US DESSER T DISHES. 563 the bread and apples until the dish is filled, having a layer of bread on top. Bake one half-hour. If the bread is in danger of becoming too brown and hard, cover with a plate until the apples are cooked. To be eaten with cream. A CHARTREUSE OF APPLES AND RICE. Foil six ounces of rice, with a stick of cinnamon, in milk, until it is thick, stirring in a spoonful of rose or orange-flower water. Pare ten or twelve apples — golden pippins are the best — scoop out the core, and fill up the orifice with raspberry jam. Border a deep dish with paste, put in the apples, leaving a space between, and fill it up with the rice. Brush the whole over with the yolk of an Qgg, and sift sugar thickly over it ; form a pattern on the top with sweetmeats, and bake it for an hour in a quick oven. CREAM CHEESE. Pour clabber into perforated molds in the evening, let it drip all night ; in the morning take the cream cheese out of the molds and pour over it a little cream and white sugar. CHEESE CAKES. One quart of curd after the whey has been strained off ; mix with it half a pound of butter, an ounce of pounded blanched almonds, three eggs, teacup of currants ; season with sugar and lemon, or rose water ; bake in plates with haste. EGG PUFFS. Six eggs, one pint milk, three tablespoonfuls flour, four ounces melted butter, one large spoonful yeast ; mix ; half fill cups and bake fifteen minutes. Eat with warm sauce. DUTCH CHEESE.