Statesmen's dishes; and how to cook them

THE FILLING. One pint of new milk, one cup of sugar, one-half cup of flour, two eggs, Put the basin of milk into another of hot water. Beat the sugar, flour and eggs together until very light and smooth, and when the milk boils stir in with one teaspoonful of salt. Cook twenty minutes, stirring often. Flavor with lemon, unless some other is preferred. This will fill the four pies. The pint of milk must be generous, and the half-cup of flour scant. BOILED CUSTARD. BY MRS. BYRON M. COTCHEON. (Wife of Representative from Michigan.) MAKE one quart of new milk and bring it to a boiling heat in a double boiler. Add one teaspoonful of salt. Beat up four fresh eggs very light, and just before adding them to the milk beat in four heaping tablespoonfuls of sugar. Then take the milk off the fire and stir in the eggs and sugar slowly. Return to the fire and stir constantly until the custard begins to thicken. Then remove and strain through a fine wire strainer. Add vanilla or lemon or almond flavoring to taste. When the custard is cold beat in one cup of good rich milk. PLUM PUDDING. BY MRS. ELLIOTT B. COUES. (Wife of the distinguished Scientist and Theosoph.) THREE-QUARTERS of a pound of picked and finely-chopped suet; three-quarters of a pound of stoned raisins ; three-quarters of a pound of well- washed and picked currants; onequarter of a pound of candied orange peel and citron, cut in small slices ; three-quarters of a pound of powdered sugar; three-quarters of a pound of bread crumbs ; two peeled russet apples, cut in small slices ; the grated peel of a lemon. Mix the whole thoroughly in a basin, with three pounded cloves, a pinch of salt, six eggs (one at a time), one-half gill of rum. Butter a pudding mold, fill it with the mixture, and tie a cloth over the top. Reverse a small baking sheet at the bottom of a stock-pot three parts full of boiling water. Put the pudding in it and boil for four hours, keeping the pot replenished with boiling water. Turn the pudding out of the mold on to a hot dish ; sprinkle the dish with pounded sugar ; pour in one-half pint of warm rum, and light it when putting the pudding on the table. CHARLOTTE RUSSE. BY MRS. ISAAC S. STROBLE. (Wife of Representative from Iowa.) MAKE a sheet of very thin sponge cake and * cut it in shape of a breakfast coffeecup; set this aside. Take a quart of double cream and whip it as though you whipped the white of eggs, as though you were making meringue; then add pulverized sugar, one leaf melted gelatine; flavor with vanilla; then pour into these cups while soft, and set it where it will stiffen. CARDINAL RICHELIEU PUDDING. BY MRS. CHAS. H. GIBSON. (Wife of Representative from Maryland.)