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One cupful and a half of uncooked rice, and two dozen apples. Wash the rice well, and soak two hours in cold ivater. Peel and quarter the apples. Wet the pudding cloth and spread it in the colander. Cover with two -thirds of the rice. Lay in the apples, having them packed as closely as possible. Sprinkle the remainder of the rice over them. Tie as tightly as possible, and plunge into boiling water. Boil one hour. Serve with molasses sauce. Eve's Pudding. Six eggs, six apples, six ounces of bread, six ounces of currants, half a teaspoonful of salt, nutmeg. Boil three hours, or steam four. Serve with wine sauce. Batter and Fruit Pudding. One pint of milk, one pint of flour, four eggs, one tablespoonful of butter, one teaspoonful of salt, one pint of fruit, pared and quartered, (apples or peaches are best). Beat the eggs well with a spoon, and add the milk to them. Turn part of this mixture on the flour, and beat to a light, smooth batter. Add the remainder of the milk and eggs, and the salt. Butter a pudding dish and pour in the batter. Sprinkle in the fruit. Bake half an hour. Serve with foaming sauce the moment it comes from the oven. Amherst Pudding. Three-fourths of a cupful of butter, three-fourths of a pint of sugar, four eggs, five table- spoonfuls of strained apple, the grated rind and the juice of a lemon, and nutmeg and rosewater, if you like. Bake half an hour, in a moderate oven, in a shallow pudding dish that has been lined with a rich paste, rolled very thin. Let it become partially cooled belore serving. Swiss Pudding. One tea-cupful of flour, four table-spoonfuls of butter, three of sugar, one pint of milk, five eggs, the rind of a lemon. Grate the rind of the lemon (the yellow part only, remember,) into the milk, which put in the double boiler. Rub the flour and butter together. Pour the boiling milk on this, and return to the boiler. Cook five minutes, stirring the first two. Beat the yolks of the eggs and the sugar together, and stir into the boiling mixture. Remove from the fire immediately. When cold, add the whites of the eggs, beaten to a stiff froth. Have a three-quart mould, well buttered. Turn the mixture into this, and steam forty minutes. Turn on a hot dish, and serve without delay. Creamy sauce, or a tumbler of currant jelly, melted with the juice of two lemons, should be served with it. Delicate Indian Pudding. One quart of milk, two heaping table- spoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil the milk in the double boiler. Sprinkle the meal into it, stirring all the while. Cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and half a teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually on the egg mixture. Bake slowly one hour. Indian and Apple Pudding.