La cuisine creole

This is a pudding which requires no paste and is a nice way to use fruit, such as pie-plant, berries, strawberries, peaches, etc. To a quart of buttermilk add one egg, a large teaspoonful of soda, a little sait, and flour enough to make a thick batter. Pour it over a quart of chopped fruit, such as mentioned, beat it a little, tie it tightly in a bag, drop it in a kettle of hot water, and let it boil two hours. Serve with sugar and cream. This pudding may be poured into a cake pan and baked, if not convenient to boil it. Put in plenty of fruit. RICE MERINGUE PUDDING. Boil half a cup of rice in a quart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the whites of your eggs, beaten with a cup of white sif ted sugar. Bake light brown. Season to taste with lemon, rose or vanilla. APPLE MERINGUE. Select handsome pippin apples if you can get them, pare and core them whole, put them in the oven with a little water in a deep dish, and let them cook a little but not enough to break. When plumped, take them out and let them get cold; then fill the centre of each apple with jelly. Make an icing of the whites of eggs, beaten with sifted sugar, and carefully cover each apple with it, wetting the knife while smoothing the icing. Sif t a little sugar over them and put them in the oven to harden, but not to brown ; too much beat will cause the jelly to melt. A CHEAP AND DELICATE PUDDING. Take a tablespoonf ul of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the floup a small teaspoonf ul of soda and two teaspoonfuls of cream of tartar; sift this in carefully, and set the flour aside. Beat the eggs, yolks and whites together, briskly until they foam; add to the eggs two tablespoonfuls of water ; beat them sharply again until the tissues of the eggs thoroughly blend with the water, mix the sugar and butter together; add the eggs, beat again, then pour in the flour which will make a stiff batter; lastly, thin this with the small cup of milk (sweet milk is the best), then bake in shallow pans and serve with lemon sauce, or a rich wine sauce if that is preferred. A QUICKLY MADE PUDDING. Split a few crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil them fifteen minutes. Serve with a rich sauce of butter, wine sugar and nutmeg. ANOTHER QUICKLY-MADE PUDDING. Get a light, square loaf of bread, split it in three or four horizontal slices; strew in between the slices cutup raisins or currants; tie it up again; boil half an hour, and serve it with a rich sauce. There are few better puddings made with so little expense or trouble. DELICIOUS BREAD PUDDING. Butter some slices of bread, cut thin, and lay them in a dish, with currants and citron between; pour over it a quart of milk, with four well-beaten eggs, and sugar sufficient to sweeten to taste, and bake. Serve with sauce. It is easily made, and very nice. It is good hot or cold. CHEAP GINGERBREAD PUDDING. Take a cup of butter, rub it up with three and a half cups of flour, one cup of milk, one cup of molasses, and one teaspoonful of saleratus. Steam three hours, and serve with a rich sauce. A FRENCH FRIED PUDDING. .Beat four eggs to a quart of milk, sweeten and flavor to taste, eut slices of baker's bread and steep them until thoroughly saturated, then fry in hot butter and serve. Half this quantity for a small family. ë MY OWN PUDDING.