Black Pudding.

Mrs. H. M. Kidder, Evanston.

One teacup of molasses, one teacup of butter, one teacup of sugar, two teacups of flour, one teacup sour milk: four eggs, one nutmeg, one teaspoon soda; mix butter and sugar to a cream, add eggs well beaten, then molasses, then nutmeg, then flour and sour milk; last, soda dissolved in a little warm water; steam three hours. This pudding can be made Saturday and heated over again for Sunday. Sauce for same : Half cup butter, one of sugar, worked thoroughly together to a cream; put a teacup and a half of water in a saucepan, and when it boils, thicken with flour to the consistency of cream; take from the fire, and stir rapidly into it the butter and sugar; it will be like white foam; flavor to taste. This is an excellent sauce for all puddings.

Bird's Nest

Mrs. F. M. Cragin. Pare six or eight large apples (Spitzenbergs or Green, ings are best), and remove the core by cutting from the end down into the middle, so as to leave the apple whole, except where the core has been removed; place them as near together as they can stand with the open part upward in a deep pie-dish ; next make a thin batter, using one quart sweet milk, three eggs with sufficient flour, and pour it into the dish around the apples, also filling the cavities in them ; bake them in a quick oven : eat them with butter and sugar.

Chocolate Pudding

Mrs. E. Wood.

One and a half quarts milk, boiled, one-half cake of chocolate stirred in milk, small cup of corn starch dissolved in little water, add two eggs, with one cup sugar, a little salt. Cream for sauce.

Chocolate Pudding.

Mrs. Packard.

One quart milk, three tablespoons sugar, four tablespoons corn starch, two and a half tablespoons chocolate; scald the milk overboiling water; dissolve the corn starch in a little scalded milk, and before it thickens add the chocolate dissolved in boiling water; stir until sufficiently cooked. Use with cream, or sauce of butter and sugar stirred to a cream.

Cocoanut Pudding

C. A. Tinkham.

One quart sweet milk, ten tablespoons grated cocoanut, one cup powdered sugar, and whites of ten eggs; bake one hour, evenly and slowly; to be served cold, with sugar and cream.

Almond Custard Pudding

Mrs. D.

Make a delicate sponge cake and stick it full of blanched i almonds. Pour over a little wine, and then a rich vanilla custard.