[Modern cookery, in all its branches

Flour and stoned raisins, each f lb. ; suet, 6 oz. ; salt, small pinch nutmeg, | teaspoonful ; eggs, 3 ; milk, \ pint : 1 \ hour. A RICHER BAKED RAISIN PUDDING. Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three-quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed to make the whole into a very thick batter : bake the pudding a few minutes longer than the preceding one. The addition of sugar will be found no improvement as it will render it much less light. Sultana raisins are well adapted to these puddings, as they contain no pips, and from their delicate size sooner become tender in the baking than the larger kinds. THE POOR MAN'S PUDDING. Flavour a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the thin rind of a small lemon ; add a few grains of salt, and three ounces of sugar, and turn the whole into a deep basin : when it is quite cold, stir to it three well-beaten eggs, and strain the mixture into a pie-dish. Cover the top entirely with slices of bread free from crust, and half an inch thick, cut so as to join neatly, and buttered on both sides : bake the pudding in a moderate oven for about half an hour, or in a Dutch oven before the fire. New milk, 1 quart ; cinnamon, or lemon-rind ; sugar, 3 oz. ; little salt ; eggs, 3 ; buttered bread : baked ^ hour. PUDDING A LA PAYSANNE. ( Cheap and Good.) Fill a deep tart-dish with alternate layers of well-sugared fruit, and very thin slices of the crumb of a light stale loaf ; let the upper layer be of fruit, and should it be of a dry kind, sprinkle over it about a dessertspoonful of water, or a little lemon-juice : raspberries, currants, and cherries, will not require this. Send the pudding to a somewhat brisk oven to be baked for about half an hour. The proportion of sugar used must be regulated, of course, by the acidity of the fruit. For a quart of ripe greengages, split and stoned, five ounces will be sufficient. THE CURATE'S PUDDING. This is but a variation of the pudding a la Paysanne which precedes it, but as it is both good and inexpensive it may be acceptable to some of our readers. Wash, wipe, and pare some quickly grown rhubarb-stalks, cut them into short lengths, and put a layer of them into a deep dish with a spoonful or two of Lisbon sugar; cover these evenly with part of a penny roll sliced thin ; add another thick layer of fruit and sugar, then one of bread, then another of the rhubarb , cover this last with a deep layer of fine bread-crumbs well mingled with about a tablespoonful of sugar, pour a little clarified butter over them, and send the pudding to a brisk oven. From thirty to forty minutes will bake it. Good boiling apples sliced, sweetened, and flavoured with nutmeg or grated lemon-rind, and covered with well buttered slices of bread, make an excellent pudding of this kind, and so do black currants likewise, without the butter. A LIGHT BAKED BATTER PUDDING.