The new home cook book

One quart of milk, four tablespoons (heaping) of Indian meal, one tablespoon of flour, one teaspoon of ginger, one of cinnamon, one lemon peel, one teaspoon salt, two eggs, one cup molasses ; bake three hours, not in too hot an oven ; boil the meal in half the quantity of milk, one cup raisins, one cup of suet (not too full) ; add the remainder of milk before the eggs. GRAHAM PUDDING. Mrs. G. F. DeForest. One and a half coflee cups Graham flour, one-half coflee cup molasses, one-fourth coflee cup butter, one-half coffee cup sweet milk, one egg, one even teaspoon soda, one good half cup raisins, one good half cup currants; salt and spice to taste ; steam two and a half or three hours; serve with liquid sauce. SUNDEELAND PUDDING. Mrs. C. M. Dickerman, Rockford. Eight tablespoons flour, four eggs, three pints sweet milk, one tablespoon melted butter, one-half nutmeg ; bake in a pie tin ; serve with pudding sauee. DANDY JACK. Mrs. Benham. One pint milk, yolks of three eggs, two heaping tablespoons corn starch, one-half cup sugar ; flavor as you like ; for top, the whites of the eggs and a little sugar. PRETTY PUDDING. Mrs. Charles Bradbury. One tablespoon flour wet with one-half cup of cold milk, the yolks of three eggs beaten, one small cup sugar ; mix these together ; put one quart of milk in a kettle and set it in boiling water ; when the milk is at the boiling point, stir in the above mixture with vanilla or rose flavoring; stir till it begins to thicken, then take it off and let it cool a little ; pour it into a pudding dish or cups ; then beat the whites of the eggs to a stiff froth, add a teaspoon of fine white sugar, and drop it on the top of the custard in rounds about as large as an egg ; put a small spoon of currant or other tart jelly on the middle of each round ; serve cold. WEBSTER PUDDING. Mrs. O. L. Wheelock. One cup molasses, one cup milk, one cup suet, onehalf cup brandy, or wine if you like, one teaspoon saleratus, one teaspoon cloves, one teaspoon cinnamon, onehalf nutmeg, two cups currants, one teaspoon salt ; m.ix as soft as pound cake, and steam it two hours. Serve with hard sauce. SPONGE PUDDING. Mrs. Ada Sturtevant, Delaware, Wis. One-half cup of butter, or one cup of chopped suet, one-third cup molasses, one-half cup wine, one-half cup sweet milk, three cups flour, one teaspoon soda, raisins and such spices as you prefer, about one-half spoon of each ; dried cherries are nice instead of raisins, or it is good without any fruit ; steam two hours and serve hot with sauce. POUND CAKE PUDDING. Mrs. E. L. Nichols. One cup sugar, one-half of butter, rub to a cream, add one cup of milk, three eggs, the yolks and whites beaten separately, one teaspoon of soda in the milk, two teaspoons of cream tartar in the flour ; fruit ; bake or steam an hour. ROME PUDDING. Mrs. M. J. Woodworth. Eight good sized apples stewed and strained, the yolks five eggs, one-quarter pound of butter, one lemon chopped fine, one-half pound sugar, one gill of cream ; put a thin paste on a plate, as for custard pie, and bake. ASTOR HOUSE PUDDING. Mrs. Lamkin.