Sponge Pudding.

One quart of milk, 1/4 pound of butter, 1/4 pound of sugar, 2 teaspoons of Sauer's vanilla, 6 eggs. Boil the milk and rub the butter, flour and sugar together; stir in the hot milk until it is a smooth batter. When it has gotten cold, add the beaten yelks, then the whites and vanilla. Pour in a shallow pudding dish and set it in a pan of water. Turn a pie-plate over the top and bake 1 1/2 hours. Serve at once with cream sauce.

Cream Sauce.- 1/2 cup butter, 1 cup of pulverized sugar, 1/4 cup of cream, 1 cup of sherry wine and a tablespoon of Sauer's vanilla extract. Beat the butter to a cream, and beat in carefully the sugar. When light and frothy add the seasoning. Whip until creamy. Place in a pan of hot water and stir until thick. Set on ice for 10 hours.

Plum Pudding.

One quart of seeded raisins, 1 quart of currants, 1 quart of bread crumbs, 1 quart of white sugar, 1 quart of broken eggs,

1 quart of citron and almonds mixed, 1 quart of chopped suet,

2 gills of French brandy, 1 nutmeg, 1 teaspoon of ground cloves,

1/2 teaspoon of cinnamon. Boil for 6 hours in a pudding mould or bag.

Sauce.- 1/4 pound of butter, 1 pound of white sugar, 1 pint of wine, whole spice to taste. Stew until the consistency of thick cream.

Sweet Potato Pudding.

One pound of potatoes, boiled and mashed; 3/4 pound of butter. Cream the two together and add the yelks of 10 eggs and 1 pound of sugar. Mix all together and beat the whites to a stiff froth, taking out enough to form a meringue. Lastly, beat in the whites and the juice of 1 lemon. Bake in a pudding mould. When done, spread over the top 1/2 glass of currant jelly and cover with the meringue; slip in oven and brown. 'A little wine improves the pudding very much.

Grated Pudding.

One quart of grated sweet potatoes (raw), 1 pint of milk, 1/2 pound of butter, 1/2 pound of brown sugar, 4 eggs, 1 teaspoon of allspice, 2 teaspoons of cinnamon. Mix and bake for 1 hour. Set the pudding on a plate when it is first put in the oven, and turn a plate over the top until the centre has baked; then remove the top and allow it to brown.

Sauce.- 1 pound of brown sugar, butter size of an egg, 1 teacup of water, 1 cup of wine. Cook butter sugar and water until thick, add wine, and serve hot.

Boiled Custard.

One quart of fresh milk, 4 eggs, 4 tablespoons of sugar, seasoning to taste. Heat the milk to boiling point. Beat the eggs separately, and add to the yelks the sugar. When the milk is boiling, pour it over the eggs and sugar. Whip the whites and add them at once. Return to the fire and stir until it has thickened. When cold add the seasoning.

Baked Custard.

One quart of new milk, 4 tablespoons of sugar, 1 tablespoon of Sauer's vanilla, 4 eggs. Beat the eggs separately, and then mix them ; add sugar a spoonful at a time, and pour over them the milk and seasoning. Put in a dish for baking, and set in a pan of cold water. Bake in a moderate oven. Grate nutmeg over the top, and serve with whipped cream.

Boiled Cocoanut Custard.

Heat 1 pint of milk and stir slowly into it the yelks of 6 eggs and 1 pound of grated cocoanut, alternating them, with 5 ounces of sugar. Put in a vessel of boiling water and slowly simmer, stirring all the time until it is smooth and thick. Take off and pour into jelly glasses; set on ice until cold. Pile whipped cream that has been seasoned and sweetened, or use the whites instead of the cream.