Quick Pudding

Beat three eggs very light, add to them a pint of flour, a cup of milk, a small half-cup of sugar, a tablespoon of melted butter, a teaspoon and a half of cream of tartar, one of soda, half an one of salt, and a little nutmeg; beat all well together, and bake in a buttered pudding-dish, or . Turk's head, half an hour.

Rice Pudding

Have ready two quarts of new milk, pick and wash a teacup of rice, put it in a sauce-pan, with one quart of the milk, set it on the back of the range to swell and soften, simmering it gently. When perfectly soft, stir into it the other quart of milk, add a pinch of salt, a teaspoon of rose-water, and sugar to taste; butter a pudding-dish and pour it in, bake very slowly one hour. If raisins are liked, a large cup of them may be added just before putting into the oven.

Rice Cups

Grind in a mill two teacups of rice; boil three pints of new milk; mix the ground rice with a teacup of cold water, stir it in the milk; put all together in a farina-kettle, stir over the fire until it is thick and the rice is thoroughly cooked; sweeten to your taste, flavor with peach-water or vanilla, and pour into cups or moulds which have been wet with cold milk. When cold and solid, turn them out; put on the top of each form some small preserved fruit, and serve with a thin boiled custard, or cream.

Roley Poley Pudding

Make a crust of one quart of Hecker's prepared flour, a table-Bpoonful of butter and a pinch of salt, with water to make a dough; roll it out half an inch thick, spread over it marmalade or any kind of jam, or small fruit preserved, or a mixture in spots of both, or dried peaches or cherries stewed nicely; leave an inch all round the crust, roll it up in the shape of a" bolster, tie it in a floured pudding-cloth, at both ends and in the middle, and boil it two hours Serve with wine-sauce.

Snow Pudding

Half a package of gelatine dissolved in a pint of boiling water, the juice and grated rind of one lemon, and three-quarters of a pound of sifted sugar; beat the whites of four eggs to a stiff froth, add them to the mixture, and beat again with the vessel in a pan of ice. When quite stiff, turn it into a mould, and again set it in ice. Make a boiled custard with the yolks of the eggs, and a pint of milk sweetened to taste. Serve with the custard, pour around the form of gelatine.

Spanish Pudding

Grate stale sponge-cake, butter a pudding-dish, and put a layer of the crumbs in the bottom, then a layer of small preserved fruit, marmalade or jelly; another layer of crumbs, then fruit, and so on until your dish is full. Make a custard of a quart of milk and six eggs, sweeten and flavor, pour over the crumbs, and bake about half an hour or three-quarters. To be served with any sauce you please.

Sponge-Cake Pudding

Four eggs, their weight in sugar, half their weight in flour, the grated rind of half a lemon. Beat the eggs separately very light, stir the sugar into the yolks, add the flour and the whites of the eggs alternately, then the lemon. Bake in a Turk's head or a flat tin-pan, and serve hot with wine-sauce. Try it with a splint when it begins to shrink from the sides of the pan. If the splint is dry, the pudding is done.