Buckeye cookery

with cake gr bread for last layer; pour over it custard made of a quart of milk and yolks of four eggs, sweetened to taste; bake until on inserting a knife the milk has become water. Make a frosting of the whites of four eggs and four table-spoons pulverized sugar, spread on pudding, brown in oven, and serve with sauce made of one tea-cup white sugar, two-thirds pint water, one table-spoon butter, one tea-spoon corn-starch mixed smoothly with a little cold milk; let sugar and water boil, add the rest, and allow to boil a few moments, then add the white of one well-beaten egg with one tea-spoon vanilla essence.—Mrs. M. E. Godard. . | Prune Pudding. Beat together half cup sugar, two eggs and one tea-spoon butter, add three pints sweet milk, a little salt, six crackers rolled fine, one cup raisins, and’a half sheet gelatine dissolved in a little water; season with nutmeg or cinnamon. Bake in a pudding-dish.— Mr, Dr. Stall, Union City. Wedn Poor Man's Pudding. _ A quart of milk, half tea-cup rice, salt to taste, and one tea-cup sugar (some add table-spoon butter); place in oven while cold, stirring occasionally while the rice is swelling. Bake quite slowly two hours or more. It should be cream-like when done, and must be taken immediately from oven. A good test is to tip dish; if rice and milk move together it is done; if not sufficiently cooked the milk runs; if neither move it is done too much. To vary this, a small cup raisins and a tea-spoon lemon or vanilla may be added. This is a delicious pudding when properly baked, and may be eaten warm or cold with sugar or cream.—Mrs. Louise Lincoln, New Rutland, Ill. | eee PINE-APPLE PuDDING. Butter a pudding-dish, and line the bottom and sides with slices — of stale cake (sponge-cake is best), pare and slice thin a large pineapple, place in the dish first a layer of pine-apple, then strew with sugar, then more pine-apple, and so on until all is used, pour over a small tea-cup water, and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate, and bake slowly for two hours.— Mrs. Wm. Smith, Jacksonville, Fla. Potato Pupprne. Boil six good mealy potatoes, mash very fine, beat well with the yolks of five cggs, half pound white sugar, quarter pound butter ; beat whites of eggs to stiff froth, add the grated rind and juice of one lemon, stir well, and add a little salt and a pint of good milk or cream; bake an hour and a half; reserve some of the whites of eggs, mix with sugar, and ice the top. —Mrs. Ex-Governor Ingersoll, Connecticut. Pate PuppDING. Scald one pound French prunes, let them swell in the hot water till soft, drain and extract the stones, spread on a dish and dredge with flour; take a gill milk from a quart, stir into it gradually eight table-spoons sifted flour; beat six eggs very light and stir by degrees into the remainder of quart of milk, alternating with the batter; add prunes, one at a time, stir the whole very hard, boil two hours, and serve with wine-sauce or cream.—Mrs. Emma L. Fay Quick Purr ees Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk until very soft; place in steamer well-greased cups, put In each a spoonful of batter, then one of berries, steamed apples, or any sauce convenient, cover with another spoonful of batter and _ steam twenty minutes, This pudding is delicious made with fresh — strawberries, and eaten with a sauce made of two eggs, half cup butter and cup of sugar, beaten thoroughly with a cup boiling muk and one of strawberries.—Mrs. B. T. Skinner, Battle Creek, Mich. QUEEN OF PUDDINGS. One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg (some add grated rind of lemon); bake until done—but do not allow to become