Our wretched cellar sours the milk with wonderful rapidity. Lucky thing I milk is cheap at this place. This morn-|ing used some curdled milk for batter I cakes and still there remained 4 quarts more, and part of it was cream. It would make good cream cheese or smear-kase if it could be spared, but there being none of the usual pudding ingredients in the house this comes in opportunely for a good pudding. Curd from the cheese vats, that has been curdled with rennet and is not sour, is the chief ingredient in the genuine cheesecakes of old Maryland cookery; mixtures made too rich for everyday dinners. This is of the same kind and can be baked without a crust of pastry; it is a pudding and not a tart or pie.

1 pound or little more of scalded curd.

1/2 teaspoon soda.

1/2 cup sugar.

1/2 cup butter.

1 cup fine or minced bread crumbs.

1 cup milk.

Nutmeg or other flavoring.

3 eggs.

it does not make much difference how the ingredients are put together, but it is best to first take the dry articles and pound them smooth and then add the eggs and milk.

To obtain the curd set the pan containing a gallon of curdled milk on the stove when it is not very hot and let come to boiling heat, then pour it into a fine strainer or in a napkin to drain.

There will be nearly a two-quart pan of pudding from the above ingredients-Bake light brown and serve with a sauce.