The household (of the Detroit free press)

One pint of nice, fine bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, beaten, the grated rind of a lemon, a piece of butter the size of an egg; bake until done, but not watery; whip the whites of the eggs stiff ; beat in a teacup of sugar, in which SNO W P UDDING. 561 has been strained the juice of the lemon ; spread over the pudding a layer of jelly ; pour the whites of the eggs over this ; replace in the oven ; bake lightly; to be eaten cold, with cream, if preferred. ROLY-POLY. Two eggs well beaten, half a cup of sugar, half a cup of flour, salt, one teaspoonful of baking powder ; bake in a large shallow square tin, or double the rule and bake in the dripping pan ; as soon as done turn out on a clean cloth ; spread the bottom quickly and evenly with chocolate, jelly or fruit (not too much), and begin at the end to roll it over and over, then lay it on a plate with the last roll underneath, to hold it, and cool. SNOW PUDDING. Make first a boiled custard of one quart of milk and the yolks of five eggs well beaten. When the milk is boiling pour it over the eggs ; stir well ; return to the vessel and let come to the boil ; it requires no sugar. When somewhat cool add a little vanilla. Set it in a cool place till needed, Then, to a box of gelatine add a pint of cold water and soak one hour ; add a pound and a half of sugar, the juice of five lemons and a quart of boiling water ; stir till all is dissolved and then strain through a jelly bag; take from it one pint and place the rest on ice, to freeze ; take the whites of the five eggs you have used for the custard and beat as stiff as possible ; then beat into them half a cup of pulverized sugar and the pint of gelatine mixture which you have reserved ; it should be cool, or it will flatten the eggs ; pour into a mold or molds ; also set in a cool place to stiffen. When it is time to prepare the dessert for the table, turn out the contents of the mold into a shallow glass dish or bowl; cut the jelly into triangular pieces and lay around it ; lastly, pour over both the custard. TAPIOCA PUDDING. Take one cup of tapioca, and after washing in two or three waters, to remove the earthy taste, put to soak over night ; next morning put it on to boil, as you would rice, being careful to stir often, to prevent burning ; when soft, add three or four well-beaten eggs, one and a half cups of sugar and two tablespoonfuls of butter ; flavor to suit the taste ; bake as you would rice pudding, and eat hot or cold, with or without sauce, as preferred. STRAWBERRY TAPIOCA. One-half cup of tapioca, soaked over night in enough water to' cover ; boil in water until done ; then put half a can of strawberries and sweeten to taste. Mix all together and bake half an hour quite slowly. SWEET POTATO PONE. Take four large sweet potatoes, peel and grate them, then add two cups of water or milk, a lump of butter the size of an egg, melted, three eggs well beaten, a teaspoonful each of allspice and cinnamon, one and a half teaspoonfuls of ginger, and half a nutmeg, grated ; mix all the ingredients well, butter a pudding-pan, pour in your pone, and bake in a moderate oven. SUET PUDDING.