Rice Pudding.

Wash a cup of rice and soak for two hours in a pint of milk. Then add three pints of milk, a spoonful of salt, butter of the size of an egg melted, and flavor with nutmeg and cinnamon. Bake two hours.

Bag Pudding.

Take one cup each of milk, syrup molasses, and finely chopped suet, half a pound of currants, and three cups of flour. Mix thoroughly, add a tea-spoonful each, of soda and ginger. Pour into your pudding-bag, tie closely, and boil for two hours.

Tapioca Pudding.

Add to three pints of milk eight large tablespoonfuls tapioca. Warm, and let soak until soft. Then stir, and mix in two teaspoonfuls melted butter, four beaten eggs, four spoonfuls sugar, one glass wine, a grated nutmeg and the rind of a lemon. Bake immediately.

Block Pudding.

Take three cups flour, one cup each of molasses, sweet milk, and finely chopped suet a teaspoonful each of cloves, cinnamon, and nutmeg, and a half pound of raisins. Stir well together, boil for four hours, and serve with sauce.

Baked Indian Pudding.

Mix together half cup corn meal, quarter cup flour, one egg, quarter cup New Orleans molasses, with a little salt, ginger and cinnamon. Stir these into three cups of hot milk. Bake in a moderate oven. When the top begins to brown pour a little cold milk over it and cover it. Bake four to five hours, putting cold milk on the top every hour. Serve with hard sauce or with cream and sugar.