Buckeye cookery

watery—and spread with a layer of jelly. Whip whites of eggs to a stiff froth with five tablespoons sugar, and juice of one lemon, | spread on the top and brown. Good with or without sauce, and very good cold. Make a hard sauce for it as follows: One cup very light brown sugar, half cup butter, half grated rind and the juice of one lemon; beat until oH light Vanilla may be used instead of the lemon. Or, for cocoa-nut pudding, add half cup desiccated cocoa-nut in boiling hot milk for half an hour or more, and add to the pudding, baking and finishing as above; or for orange pudding add a half dozen grated oranges.—Mrs. Pr qf: R. P. Kidder, Cape Girardeau, Missourt. Rice Puppine. ' To a cup of rice boiled in a custard-kettle in a pint of water (seasoned well with salt) until dry, add a pint of milk in which a little corn starch has been dissolved, and boil again; add the yolks of two egos beaten with half a cup of sugar, stir well together, and lastly add the juice and grated rind of one lemon. Place in a dish, and bake slowly in the oven; when done, spread over the top the whites beaten with two table-spoons sugar, and brown in oven. <A cup of raisins may be added just before baking. Or, after boiling the rice with the milk, eggs, and sugar, add a lump of butter and place a layer of the rice, about an inch thick, in a buttered dish sprinkled with bread-crumbs, then a layer of peaches (either fresh or canned), repeating until dish is full, leaving rice for the last layer; bake slowly for half an hour, and when done, cover with the beaten whites, as above. Or, after preparing the rice as above, add pine-apple, chopped fine, or oranges, or dried cherries; mix thoroughly, and bake and finish as above.—WUrs. J. R. W., Rick Snow BALLs. Boil one pint rice until soft in two quarts water with a tea-spoon salt; put in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks of three eggs, one pint sweet a very simple but nice dessert.—Miss Lowise Skinner. | Saco AND APPLE PupDING. Pe Pare six apples and punch out the cores, fill holes with cinnamon and sugar, using two tea-spoons cinnamon to a cup of sugar; take aS milk, and one tea- “spoon corn-starch ; flavor with lemon. \ When . - eold, pour over the rice- balls half an hour before serving. This is “one table-spoon sago to each apple, wash it thoroughly and let soak an hour in water enough to cover the apples, pour water and sago over the apples, and bake an hour and a half. ! 3 Suer Puppina. | One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups-flour, half tea-spoon soda; mix well, salt and spice to taste, and steam two hours.—Mrs. 8. W. Case, Minneapolis, Minn. APPLE Tapioca PuppING. To half tea-cup of tapioca, add one and one-half pints cold water, let it stand on the fire till cooked clear, stirring to prevent burning, remove, sweeten and flavor with wine and nutmeg; pour the tapioca into a deep dish in which have been placed six or eight pared and cored apples, bake until apples are done, and serve cold with cream.—Wrs. S. C. Lee. WHORTLEBERRY PUDDING. One quart berries, pint molasses, cup milk, tea-spoon soda, one pound and two ounces flour, one tea-spoon cloves, one of cinnamon, and one nutmeg; boil two and a half hours.—Mrs. Emma Fay. GRANDMA THOMSON’s WHITE PUDDING. .