Six little cooks

"Don't you think, Mrs. King," said Edith, "that it seems sometimes rather a pity to spend so much time and money on things that are used up so soon, and after all don't do you any more good than plain ones?': " If each one was cooking for herself alone I should think it a very poor business," answered Aunt Jane; " but when you think how much our social pleasure is increased by having nice things, and that when we make them we are gratifying our fathers and mothers and brothers, it doesn't seem so much like waste time. To enjoy cooking yon must never think of your own satisfaction in eating what you make, but of the pleasure you are going to give others," "I read a very funny story about a man's cooking, lately," said Rose. " I think any of us would have more sense than he did, if we are little girls." " What was it, my dear? " asked her aunt. " It was about Lord Byron and some of his friends. They had a receipt for a very rich plum-pudding and wanted to have a great treat; they were in some foreign country, I forget exactly where, and they had to teach their cook how to make this dish which he had never heard of. So after going to great trouble to get the materials, and following the directions as precisely as they possibly could, finally the pudding came to table, but it was in the form of soup; they had forgotten the bag!" The girls laughed heartily at this, and at the thought of Lord Byron's blank face when he took off the cover •i and looked into the tureen. " You never gave us any receipt for plum-pudding, Aunt Jane," they said. " Any common bread-pudding may be made as rich as you please by adding fruit almost ad libitum" replied she. " You can just mix in currants and raisins (well washed and well seeded always, remember), until it looks full enough. A real old-fashioned plum -pudding one seldom sees now except at Christmas, but I can give you a very fine recipe for one. No. 198 — RUSH STREET CHRISTMAS PUDDING. One and a half pounds seeded raisins, half a pound currants, half a pound candied peel, three-quarters of a pound bread crumbs, three-quarters of a pound suet, eight eggs, one wine-glassful brandy. Mix the dry ingredients together first, very thoroughly; then add the beaten eggs, then the brandy; tie tightly in a floured cloth or press hard into a buttered mould. Boil five or six hours the day before it is to be eaten, then, if in a bag, hang it up until all the water has drained off. The next day boil for two hours longer and serve with wine sauce. No. 199 — EVE'S PUDDING. One heaping cup bread crumbs, half a pound pared and chopped apples, half a pound seeded and chopped raisins, six ounces currants, six eggs, one teaspoonful nutmeg, one of allspice, one of salt, one cup sugar, one glass brandy, half a pound suet, chopped to powder. " Here are some recipes for simple rice puddings that I don't think I have given you yet." No. 200 — OUR OWN PUDDING. Two teacups uncooked rice, one quart milk, two eggs, one half cup sugar, raisins if you wish. If made with boiled rice the eggs may be left out. No. 201 — UNION PARK RICE PUDDING.