12 ounces black molasses - a coffee cup.

4 ounces butter or lard - 1/2 cup.

1 egg.

1 tablespoon ground ginger.

1 small teaspoon soda.

1 pound or quart flour.

1 cup hot water.

Salt when lard is used.

Melt the butter and stir it into the molasses and then the egg, ginger and soda.

The mixture begins to foam. Then stir in the flour, and lastly the hot water, a little at a time. Bake in a shallow pan.

Cost of material - molasses 5, lard 4, egg 2, ginger and soda 3, flour 3; 17 cents for a two-quart pan.

Black-Pudding a la Francaise

Chop fine a few large onions, and boil them in salt and water, with a little thyme and bay-leaf. When done, strain them and remove the seasoning herbs. Next cut up in small dice one pound of inside fat of the pig or "flare," and mix it with the chopped onions and a quart of pig's blood; season with salt, pepper, and some ground spice, and fill up some skins cleaned and prepared for the purpose. Tie the skin with string,. so that each pudding may be the length of an ordinary sausage; care being taken to allow a little loose space between each individual pudding, or the skin will burst during the process of cooking. Plunge the puddings in water at boiling-point, and let them remain at the corner of the stove,but without boiling, stirring them occasionally with a wooden spoon.

White-Pudding a la Parisienne

Pound in a mortar twelve ounces of raw chicken with four ounces of leaf lard; season with salt, pepper, and a little grated nutmeg. When well pounded, add gradually four whites of egg and three-quarters of a pint of double cream. Remove the meat from the mortar, and pass it through a wire sieve. Then work it in a basin with a wooden spoon, and add to it three ounces of truffles cut in dice, and the same quantity of ox-tongue also cut in small dice. Next put this forcemeat into a biscuit-bag fitted with a long tin pipe, and with it fill up the skins, which you tie as in the foregoing recipe, and poach in water at boiling-point for fifteen minutes, taking care that the water does not boil.