Orange Pudding.

To one pint of scalded milk add one cup of white crumbs, not crusts, one-fourth cup of sugar, one tea-spoon of butter, the yolks of three eggs, one-fourth cup of candied orange peel cut in bits. Mix all ingredients well together, and bake slowly about one-half hour, or until firm in the center. Put a cup of cut orange over the top, on that spread a meringue made of the egg whites and one-fourth cup of powdered sugar. Brown in the oven.

Lemon May Be Used Instead Of Orange.

Chocolate Pudding.

Soak one-half cup dry or one cup of stale bread-crumbs in one pint of milk. To this add one level tablespoon of cocoa stirred in a quarter of a cup of sugar, and one beaten egg. Bake in a shallow pudding dish until firm throughout. Serve either hot or cold, with whipped cream, sweetened, and flavored with vanilla.

Berry Charlotte.

Pick over and stew one quart of berries, or small fruits, blueberries, currants, raspberries or blackberries, in one cup of water. Mash well and squeeze through coarse cheese-cloth. Add sugar to taste, and boil again until it almost jellies on the edge. Have a quart or more of soft white bread cut in small, thin pieces. Put a layer of bread in a bowl or in small cups, pour on enough hot sirup to wet the bread all through, and continue the layers of bread and sirup until all is used. Put in ice chest and serve cold.

Bread And Butter Pudding.

Cut bread into small wedged-shaped pieces one-fourth inch thick and butter well on one side. Make a custard in a small pudding dish, fit the bread over the custard so as to cover it, butter side up; bake till firm. A layer of fresh fruit or jam may be put in the bottom of the pudding dish. The buttered bread browns and makes a nice looking pudding.

Thanksgiving Pudding.

The raisins, few or many, must be seeded and stewed gently for an hour before the pudding is made. Let them cook uncovered at the last, so the water may evaporate, that none of the richness of the raisins need be lost by draining. Allow one egg and one medium sized cracker for each cup of milk required to fill the pudding dish. Soak the crumbled crackers in the milk for several hours; add the beaten eggs and the cooked raisins, and a speck of nutmeg and salt. Bake in a very moderate oven until nothing adheres to an inserted knife blade. The pudding is unsweetened, and should be served with a hard sauce or a rich lemon sauce.