Miss Parloa's kitchen companion

mould. Set in a steamer over a pot of boiling water, and cook for an hour and a quarter. Turn out on a warm dish, and serve with strawberry sauce. * Graham Pudding. For this pudding one needs a cupful and a half of graham, one cupful of milk, half a cupful of molasses, one cupful of chopped raisins, half a teaspoonful of salt, and one teaspoonful of soda. Sift the graham in order to make it light, but return the bran to the sifted mixture. Dissolve the soda in one table-spoonful of the milk, and add the" remainder of the milk, the molasses, and the salt. Pour this mixture upon the graham, and beat well. Add the raisins, and pour the pudding into a two-quart pan. Steam for four hours ; then turn out and serve with golden sauce. * Feather Pudding. The materials used are : two level table-spoonfuls of butter, three eggs, one cupful of sugar, two scant cupfuls of sifted flour, half a cupful of milk, two teaspoonfuls of baking-powder, and one teaspoonful of vanilla. Beat the sugar, butter, and yolks of the eggs until light ; then add the whites, beaten to a stiff froth, and afterward the flour and milk. Mix the sifted flour and the baking-powder, and sift into the bowl containing the other ingredients. Beat thoroughly and quickly, and pour into a buttered deep round pan that will hold about three quarts. Bake in a moderate oven for forty minutes. When done, turn out on a large plate or dish, and serve with chocolate sauce. * Sponge Pudding. After beating three eggs until very light, add to them a cupful and a half of sugar, and beat again with a spoon until light and frothy; then add the juice of a lemon (half the grated rind, too, if you like a strong flavor), and half a cupful of cold water. Mix two cupfuls of sifted flour with a teaspoonful and a half of baking-powder, and stir into the first mixture. Beat quickly and well. Bake in two deep round pans for half an hour, and serve with vanilla or lemon sauce or any other liquid sauce. If new-process flour be used, your measure of flour must be rather scant. German Puffs. These are very nice for dessert. To make them one must take half a cupful of butter, one cupful of milk, two cupfuls of flour, one cupful of granulated sugar, one cupful of powdered sugar, three eggs, half a teaspoonful of soda, one teaspoonful of cream-of-tartar, and the rind and juice of two oranges. After grating the rind of the oranges very lightly, squeeze the juice upon it. Set away until the time for making a sauce for the puffs. Beat the butter to a cream, and gradually beat into it the granulated sugar. When the mixture is light and creamy, add the unbeaten yolks of the eggs. Beat vigorously ; then add the milk and finally the flour, with the soda and cream-of-tartar mixed with it. Bake for twenty minutes in well-buttered muffin-pans. Meanwhile make the sauce. Beat the whites of the three eggs to a stiff, dry froth, and gradually beat into this froth the powdered sugar. Add the orange juice and rind, and the work will be completed. Turn the puffs out on a flat dish, and pour the sauce over them. Serve immediately. If you prefer, a lemon may be substituted for the two oranges. It must, of course, be treated like them. Queen Puffs.