The housekeeper's companion

Ginger Pudding. — Five eggs, two teacupfuls sugar, one and one-half teacupfuls butter, four teacupfuls of flour, after being sifted, one of molasses, one of sour milk, with a teaspoonful of soda dissolved in it, two teaspoonfuls ground ginger, a little cinnamon, a pinch of salt, unless the butter is salt enough; beat the eggs *nd sugar together, set the molasses and butter over the fire to melt the latter; mix alternately the eggs, and flour; lastly, milk, soda and spice; bake slowly. Eat with the following sauce: One-half pint of molasses, one pint of sugar, lump of butter, size of an egg, a teaspoonful of ginger, a little water. Let all boil and serve hot. Cottage Pudding. — One egg, one pint of flour, one cupful of milk, one cupful of sugar, three tablespoonfuls of melted butter, one teaspoonful of soda, two teaspoonfuls of cream of tartar. Mix the cream of tartar in the flour, and the soda in the milk. Can be made in twenty minutes. Bake quickly, and eat with sauce. Square, shallow pans are better to bake in. Two teaspoonfuls of baking powder can be used. Marrow Pudding. — Grate a large loaf of baker's bread and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs and three-quarters of a pound of beef's marrow sliced thin, four tablespoonfuls of lemon juice, in which one teaspoonful (level) of mace has been soaked and stirred, one teaspoonful of extract of nectarine, and one tablespoonful of rose water. Add two cups of raisins and one of blanched almonds, if you wish; boil three hours; or omit the fruit and use a pound of marrow instead of three-quarters, and bake it. Steamed Graham Bread. — One cupful of milk, three-quarters of a cupful of molasses, one cupful of water, two cupfuls of graham flour, three teaspoonfuls of baking powder, one half teaspoonful of soda dissolved in a little hot water, a liule salt; steam three hours. Nice hot for a dessert with Virginia molasses sauce. Carrot Pudding. — One pound of grated carrots, threequarters of a pound of chopped suet; one-half pound of raisins and currants, four tablespoonfuls of sugar, eight tablespoonfuls of flour, spices to suit the taste; boil four hours and bake twenty minutes. This is the recipe, but we question whether we would bake it the twenty minutes if it were nice without. Whortleberry Pudding. — One 'quart of flour, one heaping tablespoonful of baking powder, a little salt, and mix with cold water, having the dough softer than for soda biscuit; roll out the paste and pour upon it one quart of whortleberries, then cover the berries by securely lapping the paste as for dumplings. The water must be boiling, the pot ample and well filled with the boiling water. Dip the pudding cloth in hot water, then flour it well; tie the pudding very closely in the cloth and let it boil steadily one hour. Cakes, — Spice Cakes. — Two pounds of sifted flour, three-quarters of a pound of sugar, three-quarters of a pound of butter, one tablespoonful of ground spices, one teaspoonful of salt, and two tablespoonf uls of yeast; mix it to a nice dough with warm milk, cover it, and set in a warm place for three hours; then roll it thin; cut it in small cakes, and bake ten or twelve minutes in a quick oven. These may be fried as doughnuts.