Quick Baked Pudding

Mrs. C. G. Du Bois.

Five tablespoonfuls of flour, five well-beaten eggs, salt, five tablespoonfuls of cold milk. Mix well, and turn into one quart of boiling milk. Bake fifteen or twenty minutes. Eat with sauce.

Dandy Pudding

Mrs. Barrows.

One quart of milk, boiled in water. Mix two spoonfuls of corn-starch with the yolks of four eggs and half cup of sugar; pour into the boiling milk; stir quickly, and take off at once. Beat the whites of the eggs with half cup of sugar, and spread over the pudding when cool. Put it in the oven and brown. Flavor with essence of lemon. To be eaten cold.

Baked Apple Dumplings

Mrs. C. G. Du Bois.

Take a half pint of raised dough, work into it a large spoonful of shortening, roll out, fold it, and set aside to lighten. When well raised, divide it into six parts and roll them out thin. Have ready six good-sized, tart apples, cored, and the holes filled with sugar and butter; close the dough neatly over the apples, and turn the folded side down in a deep dish. Let them stand till light; then sprinkle sugar, small pieces of butter, and any spice you like, be-twen the apples. Pour one teacupful of water over them, and bake three-fourths of an hour.

Orange Pudding

Enough oranges for four cups of juice, which must be put on to boil. Grate the peel of four oranges and squeeze the juice into a baking dish; add to this one and a half cups of sugar, the yolks of four eggs, well beaten, one teaspoon-ful of butter, eight tablespoonfuls of corn-starch, mixed in a little cold water or orange juice. Stir all well together, and set the pudding dish on the stove to warm. Add the boiling juice, and stir (with the dish still on the stove) until it is thickened. Bake about half an hour. Make a meringue of the four whites, well thickened with powdered sugar, and put on top of the pudding, returning it to the oven long enough to make it a very light brown.

Tapioca Pudding

Mrs. C. G. Du Bois.

Three coffee-cupfuls of tapioca, and nine coffee-cupfuls of water (cold). Let it soak one night. Add the rind of two lemons and the juice of one, two coffee-cupfuls of sugar, and soft, tart apples. Pour the tapioca over the apples and bake. Cream sauce.

Foam Pudding

Mrs. M. G. Moore.

One teaspoonful of boiled rice, salted, three eggs, one cupful sugar. Spread the rice in the pudding-pan; grate a little nutmeg over it; beat the whites of the eggs stiff, and spread over the rice, then beat the yolks and sugar together and spread on top. Bake twenty minutes in a moderate oven.

Boiled Batter Pudding

San Gabriel.

Three tablespoonfuls of flour, three eggs, whites and yolks beaten separately, and milk enough to make it like a thin cream. Boil one hour. Take it up as soon as done-Serve with wine sauce.

Plain Batter Pudding

Mrs. Col. George Smith.

Six eggs, three tablespoonfuls of sifted flour (the spoons must be heaped), and two cupfuls milk. Beat the eggs separately, and very light; mix the milk and flour, then add the yolks, lastly the whites; after which, bake immediately in a moderately hot oven. Serve hot, and eat with stirred butter and sugar sauce.