Batter Pudding

3 fresh eggs beaten with 6 tablespoonfuls of flour.

Stir gradually into a quart of milk;

2 tablespoonfuls of sugar. 1 tablespoonful of butter. 1 teaspoonful of salt.

½ nutmeg, grated.

1 teaspoonful of essence lemon,or peach water.

Beat all well together, pour into a buttered basin or mold and steam two hours, or boil in a bag. 8 bitter almonds blanched and grated make a nice flavoring. If eggs are scarce, 1 may be used, and 4 tablespoonfuls more flour added; beat the egg thoroughly. 1 pint of thinly sliced apples may be stirred in at the last and will be found a great improvement. Serve with cream and sugar, or butter and sugar beaten to a cream and flavored with ½ teaspoonful vanilla. This may be thinned, if desired, with a little hot water.

Sour milk or buttermilk may be substituted for sweet, in which case use 1 even teaspoonful of soda in place of the bakingpowder. A quart of any kind of fresh berries or pitted cherries, may he stirred in instead of apples.

Salt Pork Pudding

Chop very fine 1 large cup of salt pork which has soaked in milk over night, add to it 1 cup of molasses in which stir 1 teaspoonful soda, ¾ cupful of sweet milk, 1 cupful of stoned raisins or currants, flour to make stiff as cake batter. Steam or boil four hours. Serve with Egg Sauce, or some other pudding sauce.

Green Corn Pudding

1 pint of grated or finely cut green corn or 1 can of the preserved.

1 pint of milk.

1 tablespoonful of butter.

1 teaspoonful of salt.

2 well-beaten eggs.

1 tablespoonful of white sugar.

Butter a pudding dish holding a little more than a quart, mix seasoning and eggs with the corn and butter, which has first been melted, then the milk. Bake in a moderate oven half an hour. Too long baking makes it whey. Do not cook the green corn, use it raw. Before cutting from the cob split each row of kernels down the middle. No sauce.

Pippin Pudding

Pare and core 6 apples, leave whole, boil on the stove until tender. Line a pudding-dish with nice paste, put in the apples, and pour over them 1 pint of milk thickened with 2 or 3 eggs. Flavor and sweeten to the taste. Bake in a slow oven, grate sugar over it and serve hot.

Peach Batter Padding

1 quart of milk. ½ teaspoonful salt.

1 can of peaches, drained, or 1 quart fresh sliced peaches.

3 eggs, well-beaten (2 will answer). 2 cupfuls flour, sifted with 1 teaspoonful baking-powder. Butter a two-quart pudding-dish and put in the peaches. Bub the butter in the flour, beat the eggs and milk together, and stir into the flour. Beat smoothly, pour over the peaches and bake in a quick oven one-half hour. Serve at once with Dominion Sauce.

Apple Custard Pudding

Pare and slice enough apples to weigh 2 pounds, cook and rub through a colandar. Add a large spoonful of butter while hot, and when cold stir in 1 cupful of white sugar, 4 well-beaten eggs and the grated yellow rind of a lemon. Pour in a deep dish and bake one hour. Sweet cream may be used for sauce, but is not necessary. Turn out of the mold and brush over with the white of an egg; cover thickly with powdered sugar and return to the oven five minutes to harden.