La cuisine creole

pint. Let the suet be finely chopped, the raisins stoned, the currants well washed, picked and dried. Mix them with the other dry ingredients, stir all well together; beat and strain in the eggs, and add just enough of the milk to make it mix properly. Tie it up in a well floured cloth, put it into boiling water, and boil for five hours. Serve with butter and sugar sauce, or wine sauce. SWEET POTATO PUDDING. Take one pound or a pint of hot boiled sweet potato, pass it hot through a sieve — the flner the better. To this add six eggs well beaten, three-fourths of a pound of butter, and a pound of sugar; flavor with grated lemon rind, and a little brandy. Make a paste around the dish, pour in the sweet potato mixture, and bake. Sprinkle finely pulverized sugar over the surface of the pudding. This is a Southern dish, and fit to grace the table of an epicure. BAKBD SUET PUDDING. ECONOMICAL AND WHOLESOME. To a pound of flour, add by degrees six ounces of finely chopped suet, four eggs, together with as much milk as will make a firm batter. Beat ail together hard, until the last moment before placing it in the oven. Pour it into a buttered dish, and bake. Serve as soon as done, with plain syrup, or butter and sugar sauce. LEMON PUDDING. VERY NICE. Six eggs, three lemons, six tablespoonfuls of corn starch, and one large spoonful of butter. Cook the corn starch in a pint and a half of water, and stir in the butter. Let it get cool, and then stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. Bake thîs lightly in a pudding dish, and when cold pour it over a meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. Put it back in the oven, and let it brown lightly. TEMPERANCE ICED CABINET PUDDING FOR SUMMER. This is usually made in oval tin moulds, with a tight-fitting cover. Small moulds are the best. Cut some sponge cake about half an ineh thick; shape it nearly to the mould; dilute a tablespounful of any favorite ex tract, and pour it on to the cake. Then commence to fin up the mould in layers of currants, seedless raisins, sliced citron, and chopped almonds, then a layer of cake, until it is fuU. Make ready a custard of one pint of milk, the yolks of two eggs, a quarter of a pound of sugar, and half a teaspoonful of extract of lemon, rose, or almonds; let it simmer a little, but not enough to curdle, as it will certainly do if allowed to stay too long on the flre. When it simmers, take it off, and let it cool a little. When only lukewarm pour it over the fruit and cake in the mould. Cover tightly, and bury it in ice and sait. It is, when well made, a most exquisite dessert. SOUFFLEE PUDDING. Take a pint of milk, a cup of flour, one spoonful of sugar, and a piece of butter as large as an egg. Scald the milk, flour, and butter together. After the batter becomes cold, stir in the yolks of five eggs, and just before baking, stir in the whites. Bake in a quick oven, and serve with sauce. OMELETTE SOUFFLEE PUDDING. Beat the whites of ten eggs to a stiff froth. Beat the yolks with three quarters of a pound of powdered sugar, and the juice and grated rind of a lemon. Mix all together lightly. Butter a thick-bottomed dish which will just hold the pudding; put it immediately in the oven, and bake it fifteen or twenty minutes. Serve it just as it comes from the oven. It should quiver like a golden jelly when served. If baked too long, it will be spoiled. The oven must not be too hot, or it will scorch ; the beat should be as usual to bake pies. VERY RICH PUDDING.