Potato Pudding

Boil until white, mealy and very tender some potatoes; rub this finely washed through a colander; to a pint bowl of this while hot add one-quarter of a pound of butter, and mix well; beat the yolks of six eggs well with one pound of fine sugar; add the grated rind and juice of one lemon, and then the beaten whites; stir lightly in, and bake in pie plates lined with paste; eat cold.

A Delmonico Pudding

Mrs. De Forest.

Three tablespoons of corn starch, the yolks of five eggs, six tablespoons of sugar; beat the eggs light, then add the sugar, and beat again till very light; mix the corn starch with a little cold milk; mix all together, and stir into it one quart of milk, just as it is about to boil, having added a little salt; stir it until it has thickened well; pour it into a dish for the table, and place it in the oven until it will bear icing; place over the top a layer of canned peaches, and it improves it to mix the syrup of the peaches with the custard part; beat the whites to a stiff froth, with two tablespoons white sugar to an egg, then put it into the oven till it is a light brown.

Queen's Pudding

Mrs. A. P. Wightman, Evanston. One quart of sweet milk, one pint of bread crumbs, five eggs, one teaspoon of corn starch, one large or two small lemons, one cup of common sugar, and one of pulverized sugar; bring the milk to a scald, pour it over the bread crumbs and let it cool; beat the yolks of the eggs and one cup of common sugar together, and mix in the corn starch also; just before putting in to bake, add the grated rind of the lemon, and bake twenty minutes. Beat the whites of the eggs and one cup of pulverized sugar together, and add the lemon juice; when the pudding is done, put this on the top and set it in the oven again for a few minutes; to be eaten cold.

Roly-Poly

M. Take one quart of flour; make good buscuit crust; roll out one-half inch thick and spread with any kind of fruit, fresh or preserved; fold so that the fruit will not run out; dip cloth into boiling water, and flour it and lay around the pudding closely, leaving room to swell; steam one or one and one-half hours; serve with boiled sauce; or lay in steamer without a cloth, and steam for one hour.

Railroad Pudding

E. Gage. Cook a dozen apples soft, then stir in about a pint of Graham flour; salt it; then eat with sugar, cream and butter; it is very simple, and good for people troubled with dyspepsia.