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ORANGE BAVARIAN CREAM. Make a soft custard with a cup of milk and three eggs, beaten well, after it comes to a boiling point pour over one-half box of gelatine that has been soaked one-half hour in a cup cold water, strain and add one cup sugar to gelatine, one pint of orange juice and pulp and also a little grated rind, when it begins to congeal put in a pint of whipped cream. Miss N. HE. CANNON. VANITIES OR DECEPTIONS. Beat two eggs, stir in a pinch of salt, half teaspoonful of rose-water, add sifted flour until just thick enough to roll out, very thin, and cut out with saucer or in dia- [ 64 ] mond shape, and fry quickly in hot lard, sift powdered sugar over them while hot. Roll dough as thin as possible. Miss N. K. CANNON. CHRISTMAS PLUM PUDDING. Three-fourths pound suet, chopped very fine, mix with it, while chopping, a tablespoonful flour, threefourths pound raisins seeded, three-fourths pound currants, three-fourths pound sugar, three-fourths pound bread crumbs, grated rind of one lemon, one-fourth ponnd citron, cut into thin shavings, one-half teaspoonful each of ground cinnamon, cloves, nutmeg and allspice; mix the dry materials together thoroughly and then add six eggs, one at a time, and one-half cup brandy, if too stiff, add another egg, if too soft add more crumbs; put into a pudding mould and set mould in a kettle ot boiling water, let the water come well up around pudding but not high enough to leak through the top. Steam eight or ten hours. Serve with wine or brandy sauce. Mrs. F. I. FULLER. CENTURY PUDDING. One cup suet, chopped fine, one cup milk; beat with sugar and three cups flour, yolks of eggs until light, one cup raisins, then add one cup currants, milk and flour, two eggs until smooth, add spices, one tablespoonful cinnamon salt and whites of eggs, lastly B. powder; flour and fruit; put in a greased mould and boil continuously three hours. To be eaten with any sauce you fancy. B. B. W. [ 65 ] APPLE PUDDING. One pound apples mashed fine, and carried through a colander; six eggs, one pound sugar, six ounces butter, one wineglass wine, heaping tablespoonful mace. To be baked in pastry. Mrs. B. B. W. BIRD'S NEST PUDDING. One dozen large apples, core and peel, place in a baking pan and fill half-full water. Bake them half-done, pour off water, fill holes with sugar, make batter of grated bread crumbs; about one full quart, one cup sugar and six eggs, beat well, mix with two tablespoonfuls butter, one quart sweet milk in which bread crumbs have been soaked about fifteen or twenty minutes. Bake in moderate oven and eat with butter sauce. Mrs. Rost. W. WINSTON. SAUCE. The whites three eggs, beaten to a stiff froth; one cup sugar well beaten in the eggs; one-half cup hot melted butter, one half cup wine. All well beaten together. Mrs. Rost. W. WINSTON. CHARLOTTE RUSSE (DELIcIovs). One box Cox’s gelatine, one quart sweet, rich cream, three eggs, one-half pint sweet milk, three-quarter pound sugar. ‘Take half the sugar, put it in the cream and beat toa light froth. Dissolve the gelatine in half-pint of hot water. Boil the milk and pour it on the yolks of two eggs —which must be beaten with the rest of the sugar. Beat the whites well and put them in the custard—which must be nearly cold. As soon as the gelatine is tolerably cool [ 66 ] pour it into the custard and beat it until it begins to congeal, then stir in the whipped cream, beating all the time. Season the last thing with lemon or vanilla. Mrs. R. B. STRUDWICK, Hillsboro, N. C. N. B.—Pour the Charlotte Russe into the dish from which it is to be served. ORANGE PUDDING (DEticiovs). (An original, but much admired recipe.)