Buckeye cookery

starch, three of sugar, and a little salt. Put the milk in a pan or. small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling’ point add the sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it, and let cook a few minutes, then pour into teacups, filling about half full, and set in cool place. For sauce, make a boiled custard as follows: Bring to boiling point one pint of milk, add three table-spoons sugar, then the beaten yolks thinned by adding one table-spoon milk, stirring all the time till it thickens; flavor with two tea-spoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a sauce-dish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold. : To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of — half the white pudding into the mold, then the chocolate, then the rest of the white; or two layers of chocolate may be used with a white between; or the center may be cocoa (made by adding half a cocoa-nut grated fine), and the outside chocolate; or pine-apple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or strawberries may be used.— Mrs. D. Bucton. ere. wet RAG P rn TE whe) ALAS gic eae a AAR BSR! heen oat Sie UG Ris oe Ete nay ea ER ee Cream Pudding. ‘ Stir together one pint cream, three ounces sugar, the yolks of | three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread-crumbs and bake. ; Cottage Pudding. One cup sugar, half cup butter, one egg, cup sweet milk, tea, spoon soda dissolved in milk, two tea-spoons cream tartar in the flour, three cups flour, half tea-spoon extract of lemon. Sprinkle a little sugar over the top just before putting in the oven, bake in a small bread-pan, and when done cut in squares, and serve with sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a little cold water and stirred until like cream; add a pint boiling water, let boil two or three minutes, stirring all the time. After taking from ‘the fire, add half. tea-spoon extract of lemon, Nutmeg may be used in place of lemon. What is left of the pudding and sauce may be served cold for tea.—Mrs. Howard Vosbury. CHOCOLATE PUDDING. One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs; scald milk and chocolate together, and, when cool, add sugar and eggs, and bake. When done, put beaten whites and five table-spoons sugar on top, and set in.oven to brown. Or, boil one pint milk, add half cup butter, one of sugar, and three ounces grated chocolate; pour this over two slices of bread soaked in water; when cool, add the well-beaten yolks of four eggs, bake, and when done, spread over the whites beaten with sugar, and brown in oven. Serve hot or cold.—Miss Greeley Grubbs, Richmond, CocoA-nut PUDDING. Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon butter, add a little salt, two teaspoons vanilla extract, and milk from nut, and bake in a puddingdish lined with rich paste. This is excellent baked like pie with