Miss Parloa's kitchen companion

Beat the yolks of the eggs until light, and add to them half a cupful of the milk. Pour this mixture on the flour, and beat to a smooth paste. Now add the remainder of the milk, and the salt. Beat the whites of the eggs to a stiff froth, and add them also. Sift the baking-powder over the mixture, and then beat thoroughly. Pour the batter into a buttered dish that holds about two quarts, and bake in a moderate oven for an hour. . Serve with brown cap sauce. Sponge Batter Pudding. This is a delicate pudding, especially nice when accompanied with cream sauce. Put half a pint of milk on to heat in a double-boiler, and meanwhile mix another halfpint with a generous half-cupful of flour, making a smooth paste. Put this paste into the kettle when the clear milk begins to boil, and stir the mixture until it is smooth ; then cook for four minutes, and remove from the fire. Add three level table-spoonfuls of butter, a quarter of a cupful of sugar, and the beaten yolks of three eggs, and let the pudding cool slightly. Beat the whites of the three eggs to a stiff froth, and add to the mixture. Carefully butter a pudding-dish holding about five pints, and pour the mixture into it. Set into a large pan, and pour about it hot water enough to come half-way up the sides of the dish. Bake in a quick oven for half an hour, and serve without delay. Steamed Batter Pudding. This requires a pint of milk, a cupful of flour, four eggs, and half a teaspoonful of salt. The first step is to butter a plain tin mould that can be closely covered. It is well to use a melon mould, if you have one. Next fill a pot with boiling water, and set a steamer over it. Beat the eggs till very light, and add the milk to them. After sprinkling the flour with the salt, pour half of this egg mixture upon it ; and after beating until smooth and light, pour upon it the remainder of the egg mixture. Pour the batter into the buttered mould, and after covering the mould, set it in the steamer. Cook the pudding for one hour and ten minutes, and after gently turning out upon a warm dish, serve with foaming or creamy sauce, or any other rich sauce. * Cottage Pudding. After rubbing together a cupful of sugar and a tablespoonful of butter, add two eggs ; and after beating the mixture until light, add a cupful of milk. Mix well in a sieve a pint of sifted flour and three teaspoonfuls of baking-powder, and rub through the sieve so that this mixture shall fall upon that already made. Beat quickly, and pour the batter into one large pudding-dish, or two small ones. Sprinkle with sugar. Bake in a moderate oven for forty minutes, if there be only one dish, or thirty, if there be two. Serve hot with lemon sauce or any sweet sauce. * Steamed Cottage Pudding. For six or eight persons use two cupfuls of sifted flour, one cupful of milk, one cupful of sugar, two eggs, one table-spoonful of melted butter, two teaspoonfuls of baking-powder, and one-fourth of a nutmeg, grated. Mix the butter and sugar; then add the unbeaten eggs, and beat the mixture until it becomes light. Now add the nutmeg and milk, and finally the flour, in which the baking-powder has been mixed. Pour this batter into a well-buttered two-quart mould. Have the inside of the cover also buttered, and place the cover on the