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Put a layer of bread crumbs soaked in milk and melted butter in the bottom of a baking dish; cut in slices, five or six hard boiled eggs, put in a layer of these sprinkled with a little grated ham, then another layer of bread crumbs, another layer of eggs and so on until the dish is full. Putin salt and pepper to taste, and bake. SADIE Root. [ 61 ] DELMONICO PUDDING. One quart of milk, five eggs, five tablespoonfuls sugar, a pinch of salt; boil the milk, leaving a small quantity to mix three tablespoonfuls of corn starch; beat the yolks of eggs and sugar together, and mix corn starch with it, and pour into milk just before it begins to boil, stir rapidly, until the corn starch is thoroughly done, pout into a dish, flavor to taste, take white of eggs and beat well with a little sugar and pour over pudding, place in the stove and let it get a light brown to be eaten cold with cream. Mrs. B. FULLER. WHORTLEBERRY PUDDING. One cup butter, two cups sugar, four eggs beaten light, (separately) one teaspoonful soda dissolved in one cup of milk, flour sufficient to make stiff batter; have ready a quart of berries washed and dried; stir in the batter; bake about one hour. Serve with wine sauce. Mrs. EuGENE MOREHEAD. ORANGE PUDDING. Peel and cut into small pieces, add one cup sugar to them and let them stand an hour; boil one quart milk and add the yolks of five eggs, two tablespoonfuls corn starch dissolved in a little milk. When the custard is cold add the oranges. Make a frosting of whites of the eggs and a half cup sugar. Brown in oven. Mrs. 8. F. TOMLINSON. FROZEN PUDDING. Make a boiled custard, one and a half quarts milk, three cups sugar, eight eggs, one large tablespoonful [ 62 ] flour, one quart cream flavored with vanilla and two ounces N. EK. rum; put the millz on to boil, mix the sugar and the flour, beat very light with eggs and add to hot milk, let it cook until it thickens; cool and add the cream and flavoring and freeze. When frozen add Sultana raisins, candied cherries, fruit or nuts of any kind, |. Very nice! Eat with chocolate sauce. Make syrup of sugar and water and flavor with claret. Miss NETTIE BEMIS. SAUCE FOR ALL PUDDINGS. Three-fourths cup butter, one and one half cups sugar, one egg, the juice and grated rind of a lemon; just before serving, pour on the beaten mixture a pint of boiling water. Mrs. S. F. TOMLINSON. DELICIOUS CAKE PARFAIT. This dessert does notrequire a freezer, use good thick » cream, very cold, flavor with chocolate, vanilla, or strawberry, add to it one half pound of powdered sugar, a gill black coffee, mix thoroughly, stand the bowl ina pan of cracked ice and with a wire egg beater, beat to a froth, put the mixture into a mould, put on the lid, cover the joint with a piece of wax paper, pack it in coarse salt and ice and stand aside for two hours. Mrs. J. EK. McDowELL. PLUMBIERE. Make a boiled custard with one quart new milk and four eggs making very sweet, when it is cold, beat into it one half gallon of very rich cream, put this in the freezer and when it begins to freeze add the following [ 63 ] fruit: a handful at a time, one-half pound of seeded raisins, cut with scissors, three-fourth pounds of currants, carefully prepared, one-fourth pound citron cut fine, one half pound of blanched almonds; very fine, one-half ‘grated cocoanut. Seasoned with vanilla and two wine glasses of sherry wine. | Miss N. E. CANNON. ORANGE JELLY. Pour one pint of water to one-half box of Nelson’s gelatine, let it stand one hour, take ten oranges cut across, take out the pulp and juice with a spoon; pour one pint of boiling water over the gelatine, add two cups sugar, or more, according to taste, stir until dissolved, then add juice and pulp of oranges, set it away to congeal. Serve with one quart of rich cream whipped stiff. Miss N. EH. CANNON.