lemon mixture upon it, and roll it into a long pudding; pinch the ends together, tie it in a floured cloth, put it into boiling water, and boil constantly for two hours. Serve with wine-sauce.

Marlborough Pudding.-Grate apples enough to make eight ounces; add to this eight ounces of fine white sugar which has been well rubbed on the rind of a large lemon, six wellbeaten eggs, three tablespoonfuls of cream, the strained juice of three lemons, eight ounces of butter; add quantity at pleasure of orange-flower water, and the grated peel of an orange and a lemon; line the pie-dish with rich puff-paste, put in the mixture, and let it bake in a quick oven.

Macaroni Pudding.-Butter a pie-dish, and cover the bottom with two and one-half ounces uncooked macaroni; pour over it one quart of cold milk, add two tablespoonfuls of sugar, stir in two well-beaten eggs, and flavor with one teaspoonful of vanilla (double extract) or any flavoring desired. Put bits of butter over top, dust a little grated nutmeg over top, and bake slowly two hours and a half.

Steamed Arrowroot Pudding.-Mix two tablespoonfuls of Beatty's Bermuda arrowroot with one cupful of milk; flavor one pint and a half of milk with any desired flavoring, put it on the fire, and when it boils pour it upon the arrow> root; stir well, and when it is cool add three well-beaten eggs, one tablespoonful each of sugar and brandy; put it into a well-buttered mould, cover, and steam it one hour and a half; then turn it out on a dish, and arrange some preserves or jam neatly around it, and serve.

Almond Pudding.-Blanch and pound, with a little water, three ounces of sweet and four ounces of bitter almonds; add one pint of milk, three tablespoonfuls of sugar, a little grated nutmeg, one tablespoonful of flour mixed smoothly in a little cold milk, one tablespoonful of grated bread, two eggs well beaten, and the whites of two eggs whisked to a froth; pour the mixture into a buttered mould, cover, and boil quick

ly three-quarters of an hour; let it stand a few minutes before turning out of mould. Serve with vanilla sauce.

Bachelor's Pudding.-Beat up three eggs, flavor with essence of lemon and grated nutmeg, and add them to four ounces each of finely-minced apples, currants, grated breadcrumbs, and two ounces of sugar; mix thoroughly and boil in a buttered mould nearly three hours. Serve with following

sauce.

Wine Sauce. -Boil the thin rind of half a lemon in one wineglassful of water till the flavor is extracted; then take it out and thicken the sauce by stirring into it one saltspoonful of rice, flour, or arrowroot which has been mixed in water or milk, a walnut of butter; boil a moment, then add half a tumblerful of good wine; let the sauce get quite hot without boiling, sweeten a little, and serve with the pudding.

Bird's-Nest Pudding.-Make the foundation of nest of blancmange or corn-starch; grate the rinds of three lemons, and arrange around the blanc-mange to represent straw; extract the contents of four eggs through a small hole and fill the egg-shells with hot blanc-mange or corn-starch; when cold break off the shells and lay the moulded eggs in nest. with jam or preserves.

Serve

Harlan's Pudding. Take three ounces each of butter, sugar, and flour; whisk two eggs thoroughly, and gradually mix with them the loaf-sugar, which must be rubbed well on the rind of a lemon before it is pounded; then add the flour and the butter partially melted, a salt-spoonful of salt, and a little grated nutmeg. Butter insides of several cups; put a little jam at the bottom of each, and fill them nearly full with the mixture; bake half an hour; turn them out and serve with wine sauce,

Cocoanut Pudding.-Beat two eggs with one cupful of new milk; add one-quarter of a pound of grated cocoanut; mix with it three tablespoonfuls each of grated bread and pow、

dered sugar, two ounces of melted butter, five ounces of raisins, and one teaspoonful of grated lemon-peel; beat the whole well together; pour the mixture into a buttered dish, and bake in a slow oven; then turn it out, dust sugar over it, and serve. This pudding may be either boiled or baked.

Citron Pudding.-Sift two tablespoonfuls of flour and mix with the beaten yolks of six eggs; add gradually one pint of sweet cream, a quarter of a pound of citron cut in small strips, and two tablespoonfuls of sugar; mix thoroughly, pour the batter into buttered tins, and bake twenty-five minutes. Serve with wine or vanilla sauce.

Eve's Pudding.-Beat six ounces of butter to a cream; add six ounces of sifted flour and six of sugar; separate the yolks from the whites of four eggs; beat them till they are light, then add the beaten yolks and afterwards the whites to the batter; mix, and add half a dozen pounded almonds and the grated rind of one lemon. Fill small tins about half full; set them before the fire for a few minutes, and when they have risen place them in the oven and bake for half an hour. Serve with a sweet fruit sauce.

Sliced-Apple Pudding.-Mix two tablespoonfuls of arrowroot with one pint of cream; add two tablespoonfuls of sugar; put in stew-pan and place over fire until it boils. Slice thinly apples enough to fill a large-sized dish, laying them in a dish with alternate layers of apples and sugar and small walnuts of butter; pour on a tumblerful of jam as next layer, and over all pour mixture of arrowroot, Bake in moderate oven twenty-five minutes.

Astor-House Pudding.-Mix one tablespoonful of flour with two of milk; pour over it one cupful of boiling milk flavored with one teaspoonful extract of vanilla; add one tablespoonful of sugar, a walnut of butter, and the yolk of an egg, beaten. Line the edge of pudding-dish with a rich puff-paste, and fill the dish two-thirds full with slices of sponge-cake over which a good jam has been spread; pour the custard over them and bake in a moderate oven; when done take out. Beat

up the whites of two eggs with nearly one cupful of powdered sugar; spread the meringue over the pudding, and sprinkle a little sugar over it; return it to the oven a few minutes until the méringue is fawn-colored, and serve in dish with clean, white napkin neatly bound around the sides.

A good wine-sauce may be served with it if desired.

Manhattan Pudding. Dissolve a walnut of saleratus in one tablespoonful of hot water; mix one cupful of milk, three well-beaten eggs, two tablespoonfuls of flour (mixed with cold milk), one pinch of salt, and four ounces of chopped citron; add saleratus, and mix all thoroughly; pour the mixture into a buttered mould, tie mould in a floured cloth, boil one hour and a half, turn out, and serve with a fruit-sauce.

Manioca Pudding.-Three tablespoonfuls of manioca, one quart of milk, a little salt, one tablespoonful of butter, and two well-beaten eggs; sugar, spice, or flavoring to the taste. Mix manioca in half the milk cold, and, with the butter, stir on the fire until it thickens or boils; pour it quickly into a dish, stir in the sugar and the remaining milk, and when quite cool add the eggs, spice, and wine or other flavoring. This pudding may be varied by omitting the eggs and substituting currants, chopped raisins or candied lemon, orange or citron sliced. Bake half an hour in a moderate oven.

CAKES.

English Christmas Cake.-Sift five pounds of flour; mix with it one tablespoonful of salt, one pound and a half of butter, and half a pint of fresh brewer's yeast or five teaspoonfuls of baking powder; if yeast is used allow dough to rise before adding other ingredients; mix in three pounds of washed currants, one pound and a half of "A" sugar, a whole nutmeg grated, one quarter of a pound of chopped candied lemon-peel, one wineglassful of brandy, and four

well-beaten eggs; butter the tins and line them with buttered paper; bake in a moderate oven for two hours. The quantity of brandy recommended will serve to keep these cakes fresh for an indefinite time.

Apple Snow. Reduce half a dozen apples to a pulp; press them through a sieve; add half a cupful powdered sugar and a teaspoonful of extract of lemon; take the whites of six eggs, whip them for several minutes, and sprinkle two tablespoonfuls of powdered sugar over them; beat the apple pulp to a froth, and add the beaten egg; whip the mixture until it looks like stiff snow; then pile it high in rough portions on a glass dish, garnish with small spoonfuls of currantjelly, and stick a sprig of green on top.

Almond Cake.-Blanch and pound in a mortar thoroughly eight ounces of sweet and one of bitter almonds; add a few drops of rosewater or white of egg every few minutes to prevent oiling; add six tablespoonfuls of sifted sugar and eight beaten eggs; sift in six tablespoonfuls of flour and work it thoroughly with the mixture, gradually add a quarter of a pound of creamed butter; beat the mixture constantly while preparing the cake, or it will be heavy; pour the mixture into a buttered tin (place a buttered paper between the tin and the cake), allowing room for it to rise, and bake in a quick oven. Should the oven prove too hot for it, and the cake be in danger of burning, cover it with paper for a few minutes.

Almond Sponge Cake.-Take half a pound of loaf-sugar, rub the rind of lemon on a few of the lumps, and crush the whole to a powder; separate the whites from the yolks of five eggs, beat the yolks, and add the sugar gradually; then beat the whites to a stiff froth; add it to the dish, and sift in flour enough to make a batter; add a tablespoonful of essence of almonds; butter and paper a tin, pour in the mixture until the tin is two-thirds full, and bake one hour in a moderate oven. The bottom of the tin may be studded with small pieces of almonds.