The national course in home economics

Make a batter of one pint of hot milk and corn-meal to make it stiff. Add one-half cupful of molasses, one teaspoonful of salt, one teaspoonful of dissolved soda and one cupful of currants. Tie the pudding in a wet cloth leaving room for it to swell, put it in boiling water and boil three hours. To be eaten with maple syrup. Miss R. Cayton. APPLE PUDDING. Peel, core and slice enough apples to fill a baking dish. Butter the dish thickly, and put in the apples in layers, alternating them with stale cake-crumbs, and a little melted butter, using two tablespoonfuls of the latter to one pint of apples. Let the last layer be a thick one of cake- crumbs. Set the dish in a moderately hot oven until the apples are tender, then beat together two eggs and two tablespoonfuls of sugar (more sugar if apples are tart), take one cupful of milk and pour over the apples. Bake to a rich golden color and serve with cream. Ivy Dellbridge. TRANSPARENT PUDDING. Beat eight eggs well, put them into a pan with one-half pound of finely-powdered sugar, one-half pound of fresh butter, the grated outer rind of one lemon and the juice of three lemons. Stir it over the fire till it thickens, then pour it into a basin to cool. Line the edge of a buttered pudding dish with thin puff paste, pour in the pudding and bake for three-quarters of an hour in a moderately hot oven. It is clear, light and very nice, either cold or hot. Mattie Hughes. ECONOMICAL PUDDING. One cupful of bread-crumbs, two cupfuls of chopped apples (tart), one cupful of sugar, one teaspoonful of cinnamon, two tablespoonfuls of butter. Butter a deep dish and put in a layer of apples; sprinkle with sugar, a few bits of the butter and a little cinnamon; proceed in this manner, putting a layer of crumbs between each and on the top; bake three-quarters of an hour and eat with sugar and cream. Mrs. Eliza Martin. HUCKLEBERRY PUDDING. Huckleberry pudding is quite an institution at our house. Make a crust of flour and nice beef suet, about three-quarters of a pound of the suet after it is shredded and chopped fine to one quart of sifted flour. A little salt is added, and it is wet to a paste with very cold water. Then roll the crust out quite thin, lay berries — a goodly quantity of them — on, bringing the edges of the crust together, lapping and pinching them so that the berries do not escape. Tie the pudding up in a cloth and boil till done. Then remove the pudding from the cloth and lay it on a platter. Cut a square hole and pour in a coffee-cupful of syrup, replace the piece of crust and bring the pudding to the table. Syrup for sweetening is better than sugar, because it makes it juicier. Use a plain sauce with this pudding, made of a very little sugar, flour, butter and water, flavored with a teacupful of huckleberries crushed. Let come to a boil. Agnes Kent. RAISIN PUDDING. These puddings are light and nice. Chop suet enough to make one and one-half cupfuls. Stone one and one-half cupfuls of raisins. (Some like less fruit). Take two cupfuls of sweet milk, one cupful of molasses, three and one-half cupfuls of flour; chop the suet and raisins together and mix the whole, adding one teaspoonful of soda. Steam two hours. Bertha Gulle. PRINCE ALBERT'S PUDDING.