Oatmeal Pudding

½ cupful oatmeal. ½ pint sweet milk.

Mix; to this add 1 pint boiling milk. Sweeten to taste, place over the fire a few minutes and stir in ¾ cupful sifted breadcrumbs. When thick add ¼ cupful shredded suet, 1 well-beaten egg. Flavor with nutmeg or flavoring extract to taste. Pour in a pudding-dish and bake slowly one hour.

Buttermilk Pudding

2 eggs.

½ cupful butter.

3 cupfuls buttermilk.

1 cupful sugar. 1 teaspoonful soda. 3 tablespoonfuls flour.

Stir the flour in lightly and pour in a well-buttered dish. Bake one hour. It can be turned out in shape. Bake in a crust if wished.

Arrowroot Pudding

4 tablespoonfuls arrowroot, mixed in 1 pint cold milk. 4 eggs well-beaten. 1 tablespoonful rose-water.

1 cupful sugar. ½ teaspoonful lemon extract.

3 tablespoonfuls butter cut in bits. Boil 2 pints of milk in a saucepan. When boiling stir in the other ingredients. Let boil until thick, then pour into a mold to cool. Turn out and serve cold. Whipped cream would be very nice turned around it.

Lady Sutherland Farina Pudding

1 teaspoonful Sea Moss Farina, stirred in 1 quart of milk. Dissolve it first in a little cold milk or water. Salt slightly. Set it in a pan over a kettle of boiling water. Stir with a wooden spoon. When it boils, add 2 egg yolks beaten with 1 cupful sugar (powdered), and last 1 teaspoonful of vanilla extract. Beat the 2 whites of eggs stiff. Spread upon the pudding and brown in the oven three to five minutes.

Hasty Desserts

The recipes given below will be found useful when unexpected guests find the busy housewife unprepared. The short time in which dishes may be cooked are their chief recommendation. To these may be added Flummery, Graham Mush with sauce, Cake with sauce, Minute Pudding, Quick Cracker Pudding, or a Plain Corn-starch Pudding, served hot with cream and sugar or marmalade.

French Pancakes

This is a very dainty dish. Beat 3 eggs with a saltspoonful of salt and a dessertspoonful of sugar until very light. Add a saltspoonful of soda dissolved in a teaspoonful of vinegar, and a coffee cupful of rich milk. Stir in flour to make a thin batter. Put a little fat on a hot griddle, and turn on batter enough to spread the size of a common teaplate. Brown on both sides. Lay on a hot plate. Spread with a jam marmalade, and roll up like jelly cake. Sift on powdered sugar, and a dash of nutmeg or cinnamon; it is necessary the batter should be very smooth and free from lumps.

Jelly Cake Fritters

Cut stale slices of sponge cake in squares or diamonds. Fry brown in butter. Dip hastily in boiling milk. Lay on a hot dish and put a spoonful of strawberry jam or peach marmalade on each piece. Any other plain cake may be used, but a rich cake will not do.

Queen's Toast

Cheap and tasteful. Cut half inch slices of stale baker's, or very light domestic bread into squares, removing the crust. Dip in a batter made of 3 beaten eggs and a pint of milk. Fry to a light brown in a little butter and serve with sweet sauce.