The national course in home economics

Sift and mix with one and one-half pounds of flour, three teaspoonfuls of baking-powder; chop fine one pound of suet and mix with it ten wellbeaten eggs, one teacupful of milk, one-quarter of a pound of sugar, one pound of raisins seeded and chopped and the same quantity of currants, one teaspoonful each of cinnamon, allspice and ground cloves, the grated rind and juice of a lemon and two ounces of citron. Mix thoroughly, dip the pudding cloth in hot water and sprinkle it with flour; tie up the ends and boil for five hours. For those who desire a colonial finish to the pudding, when done turn it out on a platter, pour over a little brandy and touch a match to it. Carry it to the table while blazing. To be eaten with any rich sauce. Mary Evarts. SWEET POTATO PUDDING. Mix with one pound of sweet potatoes, grated raw, one-half teacupful of molasses, two beaten eggs, one tablespoonful of butter with two tablespoonfuls of sugar and enough milk to make a thin mixture; add one tea spoonful of ginger and spice to taste. Bake one and one-half hours. Chef Palmer House Chicago. FLORENTINE PUDDING. Put a quart of milk into a pan and let it come to a boil; mix smoothly three tablespoonfuls of corn-starch and a little cold milk; add the yolks of three beaten eggs, one half teacupful of sugar and flavoring to taste; stir into the boiling milk and stir until of the consistency of starch ready to use, then put into the dish in which it is to be served. Beat the whites of eggs with a teacupful of pulverized sugar, spread over the top and place in the oven to brown. Mary Bennett, A FINE BREAD PUDDINQ. Take one pint of nice bread-crumbs, one quart of milk, one cupful of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon and a piece of butter the size of an egg. Bake until done. Whip the whites of four eggs, and beat in one cupful of pulverized sugar to which has been added the juice of the lemon. Spread over the pudding a layer of jelly or raspberry jam or any sweetmeat best liked, then pour over it the whites of the eggs. Set in the oven to brown slightly. Serve cold with cream. This is an excellent dessert for an elaborate dinner as it may be made early in the morning, and so be ready for the table. Mrs. Jane Searles. DELICIOUS BREAD PUDDINQ. One-half pint of bread-crumbs (no crusts), one pint of sweet milk. Dissolve bread in that. Yolks of two eggs, one-half cupful of granulated sugar, grated rind of one lemon, piece of butter the size of a small egg; beat all together. Turn into a pudding dish, setting that in a pan of water and bake till it thickens, about one-half hour. Take out and squeeze over it the juice of the lemon, cover with beaten whites, sweetened and brown. Serve hot and at once before it falls. Miss Webster. BREAD CUSTARD PUDDINQ. Make one pint of custard, cut thin slices of bread and butter to fill the pudding dish, and over each layer throw currants, sugar, finely-cut candied lemon and a little nutmeg. Pour the custard over by degrees so that the bread may be well saturated, and let it stand one hour before putting it Into the oven. Just before it is put in, pour over the last of the custard and bake in a moderate oven for one-half hour. Jane Klempe. QOOSEBERRY PUDDINQ.