The household (of the Detroit free press)

One quart milk, two cups bread crumbs, four eggs, half-cup butter, one cup white sugar, one large lemon, juice, and half the rind grated ; soak the bread in the milk ; add the beaten yolks, with the sugar and butter rubbed to a cream ; also the lemon. Bake in a buttered dish until firm and browned slightly; draw to the door of the oven and cover with a meringue of the whites whipped to a froth with three tablespoonfuls of powdered sugar and a little lemon juice. Brown very slightly, sift powdered sugar over it and eat cold. You may make an orange pudding in the same way. MACARONI PUDDING. Take a plateful of macaroni, break into two-inch pieces and boil in water. When done pour into a colander and let it drain ; then put it in a pudding pan ; add three eggs, well beaten, a tablespoonful of butter, half a pint of milk, sweetened to taste, flavor with cinnamon and nutmeg and set in the oven to bake. MOUNTAIN DEW PUDDING. Four large crackers, one pint of sweet milk, a little salt, yolks of two well-beaten eggs ; bake half an hour; then add the whites of two eggs, beaten stiff, and half a cup of pulverized sugar ; set in the oven and slightly brown. Serve without sauce. ORANGE PUDDING. Take three or four oranges, peel and slice very thin, put into a pudding dish, sprinkle over them enough sugar to sweeten nicely, and let stand awhile. Make a boiled custard of one pint of milk, two tablespoonfuls of flour, and the yolks of three eggs, and when cool pour it on the orange. Be sure and not pour on while hot, as it will cook the orange and spoil the taste. Thoroughly beat the whites of the eggs with powdered sugar, pour over the top and brown in the oven. PEAS PUDDING. Dry a pint or quart of split peas before the fire, then tie them up loosely in a cloth, and put into warm water; boil them a couple of hours (until quite tender) ; take them up, wash them well with a little salt and butter, and add the yolk of an egg; make it quite smooth ; tie it up again in the cloth and boil it an hour longer. This is very nice with corn beef or pork. PEACH TAPIOCA. Soak half pint tapioca in half pint of cold water several hours, or over night ; fill a baking dish half full of nice canned peaches, no syrup ; sweeten to taste ; bake half an hour ; add half pint of the syrup to tapioca, enough boiling water to thin and half a teacup sugar. Boil this till clear; pour over the peaches and bake slowly half an hour. Serve cold with cream and sugar. PEACH OR BERRY PUDDING. Take three eggs, one tablespoonful of butter, one of sugar ; beat together; add one cup sour milk, and soda in proportion to acid in milk; stir in flour enough to make a stiff batter; beat briskly until smooth : have your pan buttered ; pour in half the batter ; put into it one and a half pints of ripe peaches sliced thin, or one pint of berries ; pour over this balance of the batter ; bake until done, and serve with hot sauce. PORK PUDDING. One cup molasses, one cup sour milk, one cup fat salt pork, chopped fine, one teaspoonful of soda ; stir as thick with flour as you can ; steam two hours. Make a liquid sauce and flavor with lemon. % QUEEN OF PUDDINGS.