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Beat very light the yolks of eight eggs, cream together eight ounces of butter and twelve ounces of white sugar, add the yolks, and grated rinds of two oranges. Peel and seed the oranges, and remove all the inside skin, leaving only the little lobes of juice; pick these to pieces and stir into the batter, mixing thoroughly. Have ready two pans the size of a breakfast plate lined with “‘puff’’ paste, fill with the mixture and bake alight brown. If allowed to bake too much the delicate flavor of the pudding is impaired. ANNA ALEXANDER CAMERON. Hillsboro, N. C. : aah a [ 69 J PIES AND DESSERTS. RAISIN PIE. To four large apples, peeled and chopped fine, add two cups seeded raisins, two tablespoonfuls brandy, one tablespoonful butter, one-half teaspoonful salt finely chopped, one grated nutmeg, one teaspoonful ground cloves, one teaspoonful water, and sugar to taste. Put all in a sauce pan and let it boil a few minutes, then spread the desired thickness on a puff paste and bake. Mrs. W. M. MorRGAN. TRANSPARENT PIE. Three eggs, two tablespoonfuls sugar, one cup rich cream, three tablespoonfuls jelly; flavor with lemon. Bake with one crust. Mrs. F. M. SHARP. CAROMEL PIE. One cup butter, one cup damson preserves, one cup sugar, five eggs; beat butter, yellows and sugar together; beat the preserves and whites, then mix well. This makes two pies. Mrs. J. H. HALLIBURTON. MINCE PIE. Two quarts boiled beef chopped very fine, two quarts suet chopped fine, six quarts apples, one quart molasses, five pounds sugar, three pounds raisins, three pounds currants, one pound citron, nutmeg, mace, cloves, cinnamon, allspice to your taste; add wineglass brandy and one of vinegar. Mix well and set on stove in a porcelain oe kettle and let it simmer (not cook) two hours. If too insipid add more vinegar. Put in glass fruit jars until wanted. When ready to use for pies, add butter and a little wine to make it as thin as you wish. ORANGE DESSERT. Cut six oranges in half crosswise, take out all the pulp, and put into a glass dish. Add the juice that escapes to one-half pint water, adding also the juice of two lemons, one cupful granulated sugar and one cupful claret or some other wine; bring to a boil (stirring), allow to cool, and strain over the orange pulp. Serve with sponge cake. } Mrs. F. M. SHARP. A NICE WAY TO SERVE BANANAS. Peel one-half dozen bananas and slice in dish, then take juice of two lemons and add three-fourths teacup of water, sweeten to taste and pour over fruit. Serve with sponge cake. Mrs. McCaBe. COFFEE JELLY. Use the receipt given for wine jelly, using three-fourths cup of strong filtered coffee instead of wine, and omitting the lemon. Serve with whipped cream. Mrs. F. L. FULver. VARIETY WAFERS Two eggs beaten until light, one teaspoonful sugar, a pinch of salt and as much flour as the eggs will require ie to make a very stiff dough. Beat as you would biscuits, then roll them thin as a knife-blade and cut into fancy shapes; drop in boiling lard, fry a very light brown and cover with powdered sugar. Mrs. LEO D. HEARTT. [ 73 ] FISH AND OYSTERS. TO BROIL FISH: Fresh fish should remain on the gridiron barely long enough to acquire the taste belonging to broiled fish; then it should be transferred to a tin sheet and set in an oven to brown slightly. When done, butter and serve hot. : Mrs. MARY MASON. SCOLLOPED OYSTERS. Cover the bottom of a baking dish with bread crumbs mixed with butter, pepper and salt; add a layer oysters, then another layer covering bread crumbs and butter, sprinkle with salt and pepper, then oysters again and bread crumbs till the pan is full. Let the last layer be bread crumbs, butter, etc. Fill with water, bake brown and send to table hot. CREAM OYSTERS.