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o'clock in the morning. When well risen roll out into three cakes. Spread butter over each cake and roll into a long roll. Mark off into squares with a knife—cutting nearly through. Put into the oven and after they rise again—bake. Miss MARRA NASH, Fillieboro, N.C. [ 55 | PUDDINGS. STEAMED SUET AND FRUIT PUDDING. Two and half cups flour, one teaspoonfuls soda, onehalf teaspoonful salt, one-half saltspoon cinnamon, onehalf saltspoon nutmeg, one cup chopped suet, or twothirds cup butter, one cup chopped raisins, (I add one cup each citron and almonds), one cup water or milk, one cup molasses, sift the soda, salt and spice into the flour; rub in the butter and add fruit, mix milk with molassess and stir in the dry mixture; steam in a buttered pudding mould three hours—serve with foamy sauce. If water and butter be used—three cups of flour will be necessary, as the above thickens less than milk and suet. ENGLISH PLUM PUDDING. One pound beef suet, one pound sugar, one pound bread crumbs, one pound apples grated, one pound raisins, one pound of currants, one pound flour, ten eggs, one-half pound citron, one tablespoonful cloves, one tablespoonful cinnamon. If the batter is too stiff add a cupful sweet milk. Boil six hours, be sure to add after it is all mixed, one-half pint brandy, (fine. ) Mrs. T. H. MARTIN. WASHINGTON PUDDING. Five eggs beaten separately, one cup sugar, one cup light bread crumbs soaked in a cup of milk, two-thirds cup butter, one cup raisins, cut fine, and one-half cup wine. Beat the whites and add enough sugar to sweeten [ 56 ] and when the pudding is done pnt the whites on top and brown. Miss MAGGIE ALBRIGHT. DELICIOUS HASTY PUDDING Seven eggs beaten separately, add to the yolks gradually ten tablespoonfuls sifted flour, alernately with a quart of milk and half a teaspoonful salt. Beat till perfectly smooth then add the whites, pour into a buttered dish, and bake twenty minutes. Eat with wine sauce. Mrs. B. FULLER. DELIGHTFUL DUDDING. One quart of boiled milk, mixed with one-quarter pound mashed Irish potatoes, same of flour, with an ounce of butter; when cold, add three well beaten eggs, bake half hour. Hat with wine sauce. Mrs. J. B. HUNTER. TAPIOCA CRISP Four large spoonfuls of tapioca, just cover with cold water, and soak over night. Set one quart of milk on the fire to warm. Beat the yolks of four eggs and one cup of sugar together. Stir intothe boiling milk, with a pinch of salt, and then stir in the tapioca. Beat the whites to a stiff froth and stir into the custard, then turn into a dish. Flavor with lemon or vanilla. Cook like a soft custard before adding the whites. Mrs. Rost. W. WINSTON. CREAM PUDDING. Mix with three spoonfuls of pounded white sugar, and the grated rind of a lemon, six eggs beaten to a froth; [ 57 J mix with a pint of flour a pint of milk, and two spoonfuls of salt; to this add the first mixture; just before baking stir in a pint of cream. Bake ina pudding dish or in buttered cups. Mrs. P. M. BRIGGS. BAKED INDIAN PUDDING. (ALL MEN LIKE THIS.) Three tablespoonfuls of Indian meal, one cup molasses, two quarts milk, two eggs, butter half size of an egg, one tablespoonful ginger, two teaspoonfuls salt; boil one quart of the milk and pour it boiling on the meal; then turn in the molasses and next the cold milk, butter, ginger, salt and eggs. Bake two hours ina moderate oven. Serve with cream and sugar. Mrs. Rost. W. WINSTON, CHOCOLATE PUDDING. Eight tablespoonfuls grated chocolate, ten tablespoonfuls bread crumbs, one quart milk; boil to the consistency thick cream and sweetened to taste; add the yolks of six eggs and the whites of four beaten separately; bake half hour then turn it out and when cold ice it with the whites of two eggs beaten stiff and sweetened.