The national course in home economics

Beat to a cream one-half pound of fresh butter and mix with an equal weight of fine white sugar. Add to these first the yolks and then the whites of five eggs, which have been thoroughly beaten separately; throw in lightly one-half pound of fine flour and one-half pound of stoned raisins. Put these ingredients, well mixed, into a buttered mold, or floured cloth, and boil for three hours. Serve with sweet sauce. Bertha Prince. BREAD CUSTARD PUDDING. Three cupfuls of sweet milk, three well-beaten eggs and one-half cupful of sugar. Beat thoroughly and turn into a one-quart dish. Cut two thin slices of bread, butter and lay on top of the custard with the buttered side up. Grate a little nutmeg on the buttered bread and bake in a quick oven until brown. S. J. Sawyer. PINEAPPLE PUDDING. Cover one-half cupful of tapioca with cold water and let soak three hours. Drain off the water and place in double boiler. Cover with boiling water and cook until clear. Then add the juice of two lemons, one cupful of sugar, one-half pint of grated pineapple and remove from the fire. Stir in the whites of two eggs, beaten stiff. Serve cold with cream. Mrs. C. Specht. APPLE, ORANGE OR JAM ROLY-POLY Make a rich dough as for biscuits Roll out one-half inch thick and spread thick with sliced oranges, or thin slices of tart apples or damson jam, or any fruit jam desired. Roll it as you would a sheet of music, then lay it in long tin pan with the lapped side of the dough on top and bake onehalf hour. If it is preferred boiled, tie it in a cloth that has been well dredged with flour and boil for two hours. A hard sauce to use on it is made by beating one-half cupful of butter with a cupful of fine sugar and adding the whites of two eggs, one at a time and still beating till very light. Then add slowly the flavoring — a teaspoonful of vanilla or lemon. Put into a deep dish; sprinkle with grated nutmeg and let it harden. Mrs. Ben Forest. PEACH COBBLER, Fill a shallow pudding dish or deep earthen pie plate with ripe, peeif^^d peaches leaving in the pits to increase the flavor of the fruit. Add cold water to half fill the dish and cover the whole with a light paste rolled to twice the thickness used for pies. Cut slits across the middle, prick with a fork and bake in a slow oven about three-fourths of an hour. The peaches should be sugared before putting on the crust. Serve either warm or cold, the crust should be inverted after being cut into sections, and the peaches piled upon it. Eat with sweet cream. Mrs. G. Gunn. AMBER PUDDINQ. Into a quart of boiling milk stir a teacupful of corn-meal and one quart of sliced sweet apples; add one teaspoonful of salt and one teacupful of molasses. Mix thoroughly. Add two quarts of milk; pour into a large, buttered dish and bake in a slow oven four hours. When cold, a clear, amber-colored jelly will have formed throughout the pudding and the apples will be of a rich dark brown. A. Press. NUT PUDDING.