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DELICATE PUDDING. Six eggs, yolks and whites beaten separately, mix one cup sugar with the yolks, juice and rind of one large lemon. Bake from ten to fifteen minutes. [ 58 | DRIED FIG PUDDING. Half pound figs chopped fine, quarter pound beef suet, half pound brown sugar, half pound bread crumbs, three eggs, one quart milk, teacupful mace to season; scald the milk and pour over bread crumbs; whip eggs separately, mix sugar and eggs together, then figs and suet; lastly bread crumbs, which have been scalded with the milk. Season with mace. Boil four hours. Serve with wine sauce. Mrs. M. H. JONES. LEMON PUDDINGS. Three lemons, rind of two, eight eggs, one pound sugar, two tablespoonfuls of butter. Mrs. B. FULLER. CHESS CUSTARD. Two eggs, two cups sugar, one cup sweet cream, two thirds of a cup butter, and one tablespoonful flour. Flavor as you wish. Cover pan with crust and bake. - Mrs. F. M. SHARPE, VANILLA PARFAIT. Beat the yolks of eight eggs until light, add one cupful sugar syrup, place the mixture on a slow fire and stir constantly until the eggs have thickened enough to make a thick coating on the spoon. ‘Turn it into a bowl and beat it with a whip untilitis cold, it will then be very light, add a teaspoonful of vanilla to the custard when it is taken from the fire. When the custard is cold add a pint of cream whipped to a stiff froth. (If any liquid has drained from the cream do not let it go in). Stir these lightly together, and turn into a mould hold- [ 59] ing three pints. Pack in ice and salt for four hours, any kind of flovoring can be used with the cream, instead of vanilla. Mrs. F. I. FULLER. WALNUT PUDDING. Take a peck of walnuts, crack and pick them nicely, blanch and crush them in a marble mortar, one pound sugar, one half pound butter, the yolks of sixteen eggs; mix aud bake in puff paste. Miss M. P. MANGuM. AN EXCELLENT PUDDING. The yolks of ten eggs, the whites of two, a pound sugar, one-half pound butter beaten together and spread over pastry on which is laid two layers of preserves of different kinds. Miss M. P. MANGUM. CARAMEL PUDDING. Cream together one cupful butter, and one sugar, add five eggs (yolks and whites beaten separately), and one cupful pressed damsons, removing the seed. Beat all . together very light and season with a tablespoonful vanilla. Bake on pastry. This makes two pies in ordinary pie plates. Mrs. W. H. McCase. CANNED PEACH PUDDING. Soak one cup dry bread crumbs in one pint boiling milk; add one tablespoonful melted butter, one-half cup sugar, and five beaten eggs, mash two cups nice canned Ee peaches and stir in. Put into a pudding boiler and boil two hours. Eat with sugar and cream, or cream sauce. DELICATE. PUDDING. Half cup raw rice, boiled in one and a half cups water; when it is nearly done add two cups milk and cook until the rice is soft, add the yolks four eggs, beaten with half acup sugar, a little salt, and half teaspoonful vanilla; take from the fire and stir in the beaten whites two eggs; make a meringue of the remaining whites, beaten with half cup sugar. Spread over the top and set in the oven to brown. “HELEN'S PUDDING. One pint milk scalding hot, stir into the yolks two — eges beaten with two heaping tablespoonfuls brown sugar and one heaping tablespoonful corn starch. ; stir until well mixed, flavor with afew drops almond. Pour into a dish, and cover with meringue made of the whites of the eggs and two tablespoonfuls brown sugar, brown in oven. EGG PUDDING.