The national course in home economics

To prepare a crust take one pint of flour, one tablespoonful of lard, one-half teaspoonful of soda dissolved in hot water, one teaspoonful of cream of tartar and one-half teaspoonful of salt, sifted through the flour. Use sweet milk or water and mix the dough a little stiffer than for biscuits; roll out a little thicker than pie crust, cut into squares and put in the center of each a nice, sour apple, pared and cored; fill the hole left by the core with sugar, a bit of butter and a little crab-apple jelly; bring the corners of the dough together, pinching them well to make a firm ball; tie in loose cloths, which have been dipped in hot water and floured on the inside. Boil steadily in plenty of water one hour. Some prefer these steamed or baked. Serve hot with sweetened cream or butter and sugar. Marion Lovewell. FIG PUDDING. One-quarter pound of figs, chopped fine, one-quarter pound of breadcrumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron and lemon peel and five eggs. Mix thoroughly; steam or boil four hours. Mrs. Bryce. FIG PUDDING— No. 2. One-half cupful of sugar, one-half cupful of molasses, one-half cupful of butter, one cupful of sweet milk, two eggs, three cupfuls of flour, one pound of chopped figs, two teaspoonfuls of baking-powder, a pinch of soda, one-half cupful of currants, one-half teaspoonful of nutmeg and one-half teaspoonful of cinnamon; steam in mould three hours; serve with whipped cream sauce. Miss Inez Burbanks. FIG PUDDING— No. 3. One-fourth of a pound of figs chopped fine, two cupfuls of breadcrumbs, one cupful of brown sugar, one-fourth of a pound of suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessert-spoon- ful of molasses, one-half grated nutmeg, one tablespoonful of flour. Steam three hours and serve with boiled sauce flavored with lemon. Mrs. Jones. BIRD'S NEST PUDDING. Pare and quarter three apples, lay in well-buttered deep dish. Make a batter of two eggs, one cupful of flour, three-quarters of a cupful of milk, a little salt, no sugar; pour over the apples. Bake forty-five minutes in a moderate oven. Serve with sweet sauce. Mrs. Geo. Spence. PRUNE PUDDING. One pound of prunes, one-half, pound of walnuts or almonds, the whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. Stew prunes and when cold remove stones, then chop fine, also chop nuts and put in dish with sugar and well-beaten whites of eggs. Whip cream, flavor, and spread on top. Mrs. W. H. Carrick. PRUNE PUDDING— No. a. Beat a teacupful of flour to a smooth paste with a little cold milk. Add two well-beaten eggs, a pinch of salt and as much milk as will make a rather thick batter. Wash one-half pound of prunes and simmer them in a little water till they are quite soft. Drain off the liquid, take out the stones, sprinkle a little flour over the prunes and then stir them into the pudding. Pour the pudding into a cloth and tie it securely, but leave a little room for the pudding to swell. Plunge it into boiling water and keep the pudding boiling until it is done enough. Serve with sweet sauce. Mrs. Delia Simpson. AGNEW PUDDING.