Mother Hubbard's cupboard

One quart flour, three teaspoons baking powder, piece of butter size of an egg, salt, milk enough to mix soft dough. SAUCE FOR ABOVE. One egg, one cup fine sugar, beaten very light ; pour a little boiling water over until the consistency of cream. Flavor with vanilla, and grate a little nutmeg on top. Miss Fosdick. BREAD PUDDING. One pint bread crumbs, one quart milk, rind of one lemon grated into milk ; yolks four eggs, beaten and mixed with one-half cup sugar. Bake one-half hour. Spread meringue on top. Mrs. Pitkin. STEAMED PUDDING. One egg, one large teacup sour milk, a little cream or butter, one teaspoon soda. Mix soft and put in deep pie plates or a pudding dish. Fill with blackberries or other pressed fruits. Steam one hour, and serve with sweetened cream, or sauce. Mary. 42 "Mother Hubbard's Cupboard." QUAKER PUDDING. Six eggs, beaten with nine or ten tablespoons flour and quart milk. Bake about twenty minutes. Serve with sauce. RICE PUDDING. One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce. QUEEN'S PUDDING. One pint of bread crumbs, one quart of milk, warmed and poured over the crumbs ; yolks of four eggs, well beaten with one cup of sugar and one teaspoon of butter. When baked, spread over the top a layer of jelly or preserves. Beat the whites of the eggs dry, and add two tablespoons of sugar and spread over the top. Bake a light brown. Serve warm with sauce, or cold with sugar and cream. ANGELS' FOOD. Dissolve one-half box of gelatine in one quart of milk; beat together the yolks of three eggs ; one cup of sugar, and the juice of one lemon ; stir it into the gelatine and milk, and let it just come to a boil ; flavor with vanilla. When nearly cold, whip the whites of the eggs to a stiff froth, and stir through the custard. Pour into moulds and set away to cool. COTTAGE pudding. Two tablespoons melted butter, one cup sugar, three small cups flour, one cup milk, one egg, three teaspoons baking powder. POOR MAN'S PUDDING. One-half cup of rice washed thoroughly ; three-fourths cup of sugar, one teaspoon cinnamon, one and one-half quarts sweet milk. Stir occasionally ; add milk as it boils away, until it is the consistency of thick cream, and quite brown. Mrs. W. T. Mills. Plain and Fancy Desserts. 43 BROWN BETTIE. One-third of bread and two-thirds of apples. Crumb the bread fine and chop the apples ; two cups of brown sugar, one-half cup butter, two teaspoons of cinnamon, little nutmeg. Mix thoroughly and spread over the apples and bread. Bake very brown. SAUCE. One teaspoon butter, one-half cup brown sugar, one pint boiling water, one teaspoon of flour ; flavor with vanilla or wine. Mrs. C. F. Paine. INDIAN PUDDING. Add to one quart boiling milk two well beaten eggs ; three tablespoons Indian meal, one tablespoon flour, a little salt. Bake three-quarters of an hour. Serve with sugar and cream. Mrs. A. A. Morgan. APPLE DUMPLINGS. Fill a dish two-thirds full of apples, pared and quartered ; cover with biscuit-crust one-half inch thick. Steam one-half hour. BOILED CUSTARD. Six eggs, one quart milk, six tablespoons ; sugar scald milk, add the sugar and eggs beaten together. Stir until done. BAKED CUSTARD.