The housekeeper's companion

Mix milk, molasses, suet, and spice; add flour and then the fruit. Put in a buttered mold and boil three hours. Eat with hard or liquid sauce. A cupful each of prunes and dates or figs can be substituted for the fruit, and is very nice; and the same amount of dried apples, measured after soaking and chopping, is also good. Or the fruit can be omitted altogether, in which case it becomes *'Troy Pudding." Batter Pudding, Boiled or Baked. — Two cups of flour in which is sifted a heaping teaspoonful of baking powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir the flour gradually into the milk, and beat hard for five minutes. Beat yolks and whites separately, and add to batter. Have the pudding-boiler buttered. Pour in the batter, and boil steadily for two hours. It may also be baked an hour in a buttered pudding-dish. Serve at once, when done, with a liquid sauce. Tapioca Pudding. — Put into one quart of milk two-thirds of a cupful of tapioca that has soaked over night, one saltspoonful of salt; set it on the back part of the stove and heat gently until the tapioca becomes clear; then beat the yolks of four eggs with one cupful of sugar and the rind and juice of one lemon; stir this into the boiling milk and tapioca; of the whites of the eggs make a frosting with one cupful of pulverized sugar. Add the juice of a lemon, or other flavoring, spread over the top of the pudding in a baking dish, and let it just brown to a cream lint in the oven. It is best eaten cold. Cheap Apple Pudding. — In the first place select two deep earthen dishes, of the same size and shape, that will hold two or three quarts, according to the family. Then fill one with nice apples, peeled and sliced thin. Add a teacupful of cold water. Cover the apples with a tender crust, then turn the empty dish, after it has been well buttered, over the one in which you have the pudding, and place them both in a hot oven. If'will require about half an hour to bake. Let the pudding be just ready for the dessert, and do not remove the upper dish until the minute the pudding is to be eaten. It is nice with sugar and butter, but with rich cream, sweetened, it is a very delicious dessert Rice Pudding. — Half a teacupful of rice in three pints of milk; set it in a tin pail in a kettle of boiling water; let it simmer till the rice is cooked soft; while hot, stir in two tablespoonfuls of butter; set it by to cool; beat five eggs, leaving out two whites, and a teacupful of sugar; stir into the ricd and milk when cold, and set in the oven to bake; take out as soon as it forms a custard; do not wait for the custard to set or it will weep; one-quarter of a pound of stoned raisins added to this is very nice. Make a meringue of the two whites of eggs and six tablespoonfuls of pulverized sugar beaten to a stiff froth; pile up on the top and set in the oven just two minutes.