If you have a large piece of boiled pudding left after dinner, (such as plum pudding, indian pudding, or batter pudding,) and you wish to cook it next day, tie it up in a cloth, and put it into a pot of boiling water, and keep it boiling hard for half an hour or more. It will be found as good as on the first day, and perhaps rather better; and it will be far more palatable, as well as more wholesome than if sliced, and fried, or broiled. Eat it with the same sauce as on the preceding day.