The new practical housekeeping

ries), then another layer of cake, then fruit, etc., with last layer of cake, pressing cake firmly in mold. Make custard of pint milk, six eggs and quarter pound sugar. Put custard in pitcher and pour slowly in the mold, letting part of custard entirely absorb before adding the rest, and some let stand an hour or so before steaming ; place mold in steamer or in saucepan two-thirds full of water and steam till firm, about an hour and a half. To test, run a fork or small knife down through thickest part, if any liquid appears must cook longer. When done, turn out of mold, and serve with powdered sugar. Lady fingers may be used to line the mold, placing them around perpendicularly with flat side against the mold. To make a plainer pudding, use cup raisins, cup and a half currants and third of a cup citron instead of French fruits, and bread may also be used instead of cake. Serve with Lemon Sauce. Chocolate Pudding, — Beat quarter pound each butter and sugar to a cream, add gradually yolks of eight eggs, one at a time, adding alternately quarter pound shelled and chopped almonds, not blanched, and quarter pound grated chocolate ; when all are well mixed add beaten whites of eggs, some ground cloves and cinnamon ; butter and sprinkle molds with sugar, pour in pudding, steam, and when cold serve with Chocolate Sauce. Or With Fruity line the bottom of a mold with sponge cake cut in slices about half an inch thick, first soaked in lemon and orange juice, half and half, or any fruit juice, cover with a layer of fruit using raisins, currants preserved or candied fruits, as liked, then cake, and so on till within an inch of top with fruit last. Leave half inch space between cake and side of mold. Add slowly a cold Chocolate Custard, using sufficient custard to fill the mold ; cover, bind and imbed in ice and salt as directed in Ice-cream, for half a day ; take from mold and serve surrounded with Whipped Cream Sauce. Citron Pudding. — Sift two tablespoons flour and mix with beaten yolks of six eggs ; add gradually pint sweet cream, quarter pound citron cut in small strips, and two tablespoons sugar ; mix thoroughly, pour batter into buttered dish and bake twenty-five minutes. Servo with Egg or Queen Sauce. Dixie Pudding. — Slice light bread, trim off crusts and cut in pieces about two inches square; remove seeds from greengage plums, make very sweet and place on the bread squares. Just before serving, place squares in a dessert dish and cover each with whipped cream, sweetened and flavored with vanilla. A very showy excellent dish and when sponge cake squares are used in place of bread, very elegant and delicious. Easter Pudding. — One pint sweet milk, yolks of three eggs, two tablespoons corn-starch, three of sugar, and a little salt. Put milk in custard kettle, and when boiling add sugar, then starch dissolved in a little cold milk, and lastly yolks ; beat,and let cook a few minutes. and turn out in broad dish to cool. When it stiffens around the edges, transfer it, a iew spoonfuls at a time, to a bowl, and whip vigorously with an egg beater. Flavor with rosewater. It should be like a yellow sponge ; when put into a crown mold. Make day before wanted. When ready to serve turn out upon dish, fill centre with whipped cream, flavored with vanilla. [illustration: Easter Pudding.]