Miss Parloa's kitchen companion

Mix the baking-powder and flour, and rub the mixture through a sieve. Beat the yolks of the eggs, the sugar, and lemon juice together ; then add the whites of the eggs, beaten to a stiff froth, and finally add the flour. Spread the mixture in a large buttered pan, and bake in a rather slow oven for twenty minutes. On taking from the pan, cut off the crusty edges. Now spread the fruit over the cake, and roll up the cake. Serve with hot syrup flavored with fruit juice or wine. Or the pudding may be served with plain or whipped cream. If whipped cream be used, heap it around the pudding. To Make the Syrup. — Boil one cupful of sugar with one of water for twenty minutes ; then add the flavor, which may be five table-spoonfuls of wine, or the juice and rind of one lemon, or the juice and rind of two oranges, or half a cupful of strawberry or raspberry juice. Any of these flavors will go well with almost any fruit. * Boiled Cherry Pudding. This is made of two quarts of stoned cherries, three eggs, one pint and a half of stale bread, one pint of milk, one pint of flour, one teaspoonful of salt, two of bakingpowder, one table-spoonful of sugar, and one-fourth of a nutmeg. Soak the bread in the milk for an hour. Mix the sugar, salt, and baking-powder with the flour, and after grating the nutmeg over the mixture, sift all into the bowl containing the bread and milk. Now add the eggs, well beaten, and finally the cherries. Dip the pudding-cloth in boiling water, and then spread it in a deep pudding-dish. Dredge it well with flour, and then pour the batter upon it. Draw the cloth together, and tie it tight. Have a tin plate at the bottom of a large pot that is half filled with boiling water. Drop the pudding into this pot, and boil it constantly for two hours. If the water boils away, add boiling water from the tea-kettle. When the pudding is done, lift it from the pot and plunge it into cold water, removing it immediately ; then open the cloth and turn out the pudding. Serve at once with hot rich sauce. The pudding may be steamed, if convenient. In this case butter the pudding-tin thoroughly, and allow space for the pudding to increase one-third in size. Steam for two hours and a half. Stoning the cherries may rob them of some of their flavor, and the stoning is not absolutely necegsary. Peach-and-Rice Pudding. The materials needed are : half a cupful of rice, two cupfuls and a half of milk, one cupful of sugar, two of water, a dozen large peaches, and a scant half-teaspoonf ul of salt. Wash the rice, and soak it for two hours in cold water ; then drain off the water, and put the rice and milk in the double-boiler, to cook for two hours. At the end of that time stir in the salt, and cook for half an hour longer. When the rice has been cooking for an hour and a half, put the peaches in a wire basket and plunge them into boiling water for two minutes. On taking them out, rub off the skins, and cut the fruit in halves.