The household (of the Detroit free press)

Pour a quart of boiling milk on a pint and a half of buttermilk ; strain and press the curd lightly ; then beat well with one ounce of butter, one ounce of sugar, a teacup of bread crumbs and four eggs ; bake in cups half an hour. DELMONICO PUDDING. One quart of milk, four tablespoonfuls of corn starch, four eggs, nine tablespoonfuls of sugar with flavoring to the taste. Dissolve the corn starch in a little cold milk and add it to the rest of the milk and boil three minutes ; beat the yolks of the eggs with six tablespoonfuls of sugar ; stir in the milk with the flavoring ; beat the whites of the eggs to a stiff froth with the three spoonfuls of sugar and flavoring, and when the pudding is nearly done draw it to the mouth of the oven and spread on the icing and bake to a light brown. To be eaten cold with cream. DRIED APPLE ROLL. Take a large cup of dried apples, and with an old pair of scissors clip them up fine ; pour boiling water on, and let soak nearly an hour ; take a pint of flour, a little soda, dissolved in sour milk, a tablespoonful of lard, and make the roll, working it well ; now roll it out a quarter of an inch thick, and spread on the apples ; make two rolls, that they may cook quicker, and put them on to boil. Eaten hot, with rich sauce. BAKED APPLE DUMPLINGS. Make a rich crust, roll out and cut the size of a coffee saucer ; put four quarters of apples into each piece, lapping the edges together ; bake one hour; when done make a sauce of one cup of sugar, one table- spoonful of cornstarch, one tablespoonful of butter, one tablespoonful of vinegar, a little salt ; mix all well together ; then pour on one pint of boiling water, stirring briskly ; boil twenty minutes ; then add one tablespoonful of extract of lemon ; place the dumplings on a platter and pour the sauce over them. Serve hot. BOILED APPLE DUMPLINGS. One quart prepared flour, one-fourth pound of suet, powdered, one teaspoonful of salt, cold water to make a pretty stiff paste, fine juicy apples pared and cored. Make the paste ; roll into a sheet a quarter of an inch thick ; cut into squares ; put in the center of each an apple ; bring the corners together and pinch the edges. Have ready some small square cloths, dipped in hot water and floured on the inside. Enclose each dumpling in one of these, leaving room to swell, and tie it up bag- wise with a stout string. Boil one hour ; turn out and serve with plenty of sweet sauce. CHERRY DUMPLINGS. Take one cup of prepared flour, or use baking powder and flour same as for biscuits ; two heaping tablespoonf uls of lard, two cups fresh milk, a little salt, two cups of stoned cherries, and one-half cup of sugar. Rub the lard into the salted flour, wet up with the milk ; roll into a sheet a quarter of an inch thick, and cut into squares. Put two tablespoonfuls of cherries into the center of each ; sugar them ; turn up the edges of the paste and pinch them together. Lay the joined edges downward, upon a floured baking-pan and bake half an hour or until browned. Eat hot with a good sauce. FRUIT DUMPLINGS