La cuisine creole

ANOTHEE OHRISTMAS PUDDING. One pound of raisins, one pound of currants, one pound of suet, three-quarters of a pound ofbread-crumbs, one pint of milk, ten eggs, three-quarters of a pound of citron and orange-peel mixed, one small nutmeg, one glass of brandy. Stone the raisins and divide them, wash and dry the currants, and cut the peel into slices. Mix all these with the bread-crumbs, flour and suet chopped very fine, add the grated nutmeg, and then stir in the eggs well-beaten, the brandy, and the milk. When the ingredients are well blended, put it into a mould, tie a floured cloth over it, and boil it six hours. When done turn it ont, and serve with brandy and arrowroot sauce. RICH PLUM PUDDING WITHOUT FLOUR. One pound and a half of grated bread, one pound and a half of raisins, one pound and a half of currants, one pound of beef-suet, peel of one large lemon, three ounces of almonds, a little nutmeg or mixed spice, sugar to taste, three quarters of a pound of candied orange, lemon and citron, eight or nine eggs, half a pint of milk, two wineglassfuls of brandy. Stone the raisins, wash and pick the currants, chop the suet very fine, and mix with them a pound and a half of grated bread; add the candied peel cut into shreds, the almonds blanched and minced, and the mixed spice and sugar to taste. When ail are thoroughly blended, stir it well together with eight or nine well-beaten eggs, two glassfuls of brandy, and half a pint of milk, tie it in a cloth, and boil it for five hours or five hours and a half, or divide it into equal parts, and boil it in moulds or basins for half the time. COTTAGE PLUM PUDDING. One pound and a half of flour, four or five eggs, a pinch of sait, a little nutmeg, one pound of raisins, half a pound of currants, sugar to taste, and a little milk. Shake a thick batter with five well-beaten eggs, one pound and a half of flour, and a sufficient quantity of milk. Then add the currants washed and picked, the raisins stoned, a little nutmeg and sugar to taste. Mix all well together, and boil it in a basin or floured cloth for quite five hours. The peel of a lemon grated, and a few pieces of citron cut thin may be added. CHEAP PLUM PUDDING. Take a cup of chopped suet, a cup of raisins, a cup of currants and citron mixed, a cup of sweet milk, two eggs, a cup of molasses, and a teaspoonful of soda ; add to this three and a half cups of sifted flour or bread crumbs, and a little sait. Boil three or four hours. Serve with hard sauce of beaten butter, sugar and nutmeg; or with butter, sugar and wine sauce. This is inexpensive, but is modeled after the most excellent recipes. The quantity suits a small company. PLAIN PUDDING WITHOUT EGGS OE WINE. One pound of chopped and stoned raisins, half a pound of suet, one pound of flour, a cup of bread crumbs, two tablespoonfuls of molasses, a pint of milk, nutmeg grated, and a lemon peel chopped. Cut the suet very fine and mix it with the flour ; add the bread crumbs, lemon and nutmeg, with the stoned raisins, to a pint of milk ; mix ail together and put in the molasses ; keep it closely covered in a cool place. When it is wanted, pour it in a floured cloth and boil it five hours. Serve with rich sauce. PLAIN PLUM PUDDING FOR CHILDREN. One pound of flour, one pound of bread crumbs, three quarters of a pound of stoned raisins, three quarters of a pound of currants, three quarters of a pound of suet, four eggs, and milk to raoisten, say about one