Portland Pudding

Miss Mary Mclellan.

Three-fourths of a cupful of rice, cooked thoroughly in one quart of milk. Then stir into it the yolks of four eggs, a small piece of butter, the grated peel of one lemon, and three tablespoonfuls of sugar, all well beaten together. Put it in a dish and cover with a meringue composed of the whites of four eggs, four tablespoonfuls of sugar, and the juice of a lemon. Brown delicately in the oven.

Sybils' Pudding

Mrs. S. B. Caswell.

One big bowl of grated bread, one bowl of sugar, one bowl of chopped suet, one bowl of currants, and nine eggs. Cook six hours.

Batter Pudding

Reliable

One pint of milk, three eggs, four tablespoonfuls of sifted flour, and one salt-spoonful of salt. Break the eggs into the flour and beat well together. Bake twenty minutes.

Apple Pudding

Miss Mary Mclellan.

One pint of flour, one teaspoonful of baking-powder, one of salt, one tablespoonful of butter and water enough to make a soft dough. Fill a pudding dish with apples, pared, cored, and quartered; add a little water, and cover with the dough. Put the pudding on top of the stove and cover tightly with another pan. Cook one hour. Serve with sauce.

Suet Pudding

Mrs. J. M. Stewart.

One cupful of syrup or half cupful of brown sugar, one cupful of milk, two-thirds of a cupful of suet, one cupful of raisins, one teaspoonful of soda, and flour enough to make a stiff batter. Boil steadily three hours.

Lemon Pudding

Reliable

One lemon, two ounces of butter, two ounces of sugar, four eggs, a large tablespoonful of corn-starch, and one pint of boiling milk. Beat the yolks well; add the sugar, butter, grated peel and juice of the lemon. Pour the boiling milk in last. Bake in a well buttered dish till set, or for half an hour. Whisk the whites of the eggs to a solid froth, adding a little sugar, and drop in spoonfuls over the top when the pudding is cold. Put in the oven for two or three minutes, to set.

Christmas Pudding

Mrs. Flanders.

One pound of bread crumbs, one pound of currants, one pound of raisins (seeded), one pound of suet, a quarter of a pound of citron, chopped fine, one cup of molasses, eleven eggs, two teaspoonfuls of yeast-powder,and all kinds of spices. Boil five hours in a cloth.

Sauce: Two cups of sugar, one cup of butter, and five eggs. Beat the sugar, butter and yolks of the eggs to a cream; froth the whites of the eggs and beat in; then pour in a cup of boiling water.

Dog In The Blanket

Mrs. M. E. J.

Slice bread a fourth of an inch thick, cut off the crust, butter it, and lay it in a pudding dish; cut some slices small, to fit your dish smoothly. Place a layer of bread and one of jam alternately, until the dish is filled, jam on top. Make a custard of three eggs and a pint and a half of milk, with about three tablespoonfuls of sugar; pour it over the pudding and let it stand half an hour. Bake thirty minutes. Serve with hard sauce, colored with the juice of the jam, such as you have used in the pudding.