Sponge Batter Pudding

One quart of milk.

Three eggs.

Three table-spoonfuls of butter.

One-half cupful of flour.

One-quarter cupful of sugar.

One-half tea-spoonful of salt.

Place half the milk on the fire in a double-boiler, and stir the other half of the milk into the flour, making a paste. When the milk in the boiler is scalding, turn into it the paste and stir until the whole is smooth. Cook for four minutes, remove from the fire, and add the butter, sugar, salt and the beaten yolks ; then let the mixture cool slightly, and add the beaten whites. Butter a pudding dish and pour the batter into it, the dish being so large that the batter will but half fill it. Set the dish in a large pan, pour into the pan enough hot water to come half way up the sides of the dish, and bake the pudding half an hour in a quick oven. Serve without delay with a cream sauce, which is also sent to table hot.

Cream Sauce

One cupful of sugar.

One-half cupful of boiling water.

One cupful of cream.

One tea-spoonful of vanilla.

Place the sugar and water in a porcelain-lined saucepan, and boil rapidly for fifteen minutes. Beat the cream well with a whisk or a fork, and add it gradually to the syrup. Remove the sauce from the fire and add the vanilla.

Puffs, With Orange Sauce

These are served hot and make a delicious dessert.

One-half cupful of butter.

One cupful of milk.

Two cupfuls of flour.

Two tea-spoonfuls of baking-powder.

One cupful of granulated sugar.

One cupful of powdered sugar.

Three eggs.

Two oranges (rind and juice).

Grate the rind from the oranges, squeeze the juice upon the rind and set it away until needed to finish the sauce. Beat the butter to a cream, gradually add the granulated sugar, and when the cream is well beaten, add the unbeaten yolks of the eggs. Beat well again, add the milk, and then stir in the flour, with which the powder has been mixed. Bake for twenty minutes in well buttered muffin pans. While the puffs are baking, make the sauce. Beat the whites of the eggs stiff, and gradually add the powdered sugar and then the orange juice and rind; the sauce is then ready to use. Turn the puffs out upon a flat dish, pour the sauce around them, and serve at once. A lemon may be substituted for the oranges if preferred.

Cream Puffs

The following allowance will make nine large puffs.

One cupful of sifted flour. One cupful of water. One-half cupful of butter. One-half tea-spoonful of salt. Three eggs. Two table-spoonfuls of sugar.

Put the butter, sugar, salt and water on the fire in a rather large sauce pan, and when the water begins to boil, add the flour dry, sifting it in by degrees with the left hand, while constantly stirring with the right hand. Stir vigorously until the mixture is perfectly smooth, about three minutes generally sufficing. Remove the pan from the fire, turn the batter into a bowl, and set it away to cool. When cool, put in the eggs unbeaten, adding but one at a time, and beating vigorously after each addition. When the eggs are all in, beat the batter very thoroughly n smooth and soft, at least fifteen minutes being .ary for this purpose. Lightly butter a baking-pan, a a drop the mixture into it from a tablespoon, using a spoonful for each puff, and placing them about an inch apart. Bake thirty minutes in a quick oven. These puffs are to be served cold. After taking them from the oven, let them cool, split them open and put in