Miss Parloa's kitchen companion

These are made of two cupfuls of sifted flour, one cupful of water, half a cupful of butter, two table-spoonfuls of sugar, six eggs, and the grated rind of a lemon. Put the butter, sugar, water, and lemon rind on the fire in a large saucepan. When these ingredients begin to boil, add the flour, and stir vigorously until the mixture is smooth and soft to the touch. About three minutes' stirring will be needed. On taking from the fire, turn into a large bowl and set away to cool. When the mixture becomes cool, break the eggs into a bowl. Add half the eggs to the cooked mixture, and beat with the hand. When the two parts get well mixed, add the remainder of the eggs, and beat for fifteen or twenty minutes. Butter a large baking-pan lightly. Drop the dough into the pan by table-spoonfuls, having the spoonfuls about an inch apart. Bake the puffs in a quick oven for half an hour. Serve hot with strawberry sauce or any clear sauce. Snowballs. Snowballs are made of three eggs, one cupful of sugar, one scant cupful of sifted flour, one teaspoonful and a half of baking-powder, three table-spoonfuls of water, the grated yellow rind of one lemon, and two table-spoonfuls of lemon juice. Beat the sugar and yolks of the eggs together until light, and beat the whit'es to a stiff froth in another bowl. Now beat the water, lemon rind, and juice into the yolks and sugar ; then add the beaten whites, and finally the flour and baking-powder, mixed. Stir quickly and well. Pour this batter into fifteen little stone or earthen cups that have been well buttered, and cook in a steamer for half an hour. Have three table-spoonfuls of powdered sugar on a plate, and when the snowballs are done, turn them out of the cups upon this plate, and roll them in the sugar. Serve at once with hot clear wine sauce. * Baked Indian Pudding. Pour a quart of boiling milk gradually upon a cupful of Indian meal, and beat the mixture until it is perfectly smooth; then put it into the double-boiler and cook for half an hour, stirring frequently. Remove from the fire, and add three-fourths of a cupful of molasses, two table-spoonfuls of butter, one quart of cold milk, one teaspoonful of salt, and one well-beaten egg. Pour the pudding into a deep earthen dish, and bake slowly for four hours. Serve with or without cream ; at any rate, serve hot. It is especially nice served with vanilla ice-cream. * For this pudding use three quarts and a pint of milk, a generous half-teacupful of butter, three table-spoonfuls of Indian meal, one cupful and a half of molasses, one table-spoonful of ginger, one teaspoonful of cinnamon, and one teaspoonful of salt. Scald one pint of the milk. Wet the meal with a little cold milk. Stir the boiling milk into it. Add the butter, molasses, salt, and spice. Pour this into a large dish, and put it into the oven. As soon as the pudding begins to thicken, stir in thoroughly one quart of cold milk. Add the other two quarts, a pint at a time, when the pudding thickens and becomes crusted, and stir all up from the bottom each time. .Bake from four to six hours. Serve with maple sugar dissolved in cream, or with hard sauce. — Rose Terry Cooke. Brown Pudding.