The national course in home economics

One quart of scalded gooseberries rubbed smooth when cold with the back of a spoon. Take of the pulp six tablespoonfuls, one-half pound of sugar, one-quarter of a pound of melted butter, six eggs, the grated rind of two lemons and a handful of grated bread. Bake thirty minutes. Mary Hawthorne. GREEN GOOSEBERRY PUDDING. Line a tart dish with light puff paste; boil for one-quarter of an hour one quart of gooseberries with one-half pound of sugar and a teacupful of water. Beat the fruit up with one-fifth of a pound of fresh butter, the yolks of three well-beaten eggs, and the grated crumbs of a stale roll. These should be added when the fruit is cool. Pour the mixture into the dish and bake the pudding for from one-half to three-quarters of an hour. Mrs. C. Clark. LEMON PUDDING. One quart of sweet milk, one pint of bread-crumbs, one cupful of sugar, a lump of butter the size of an egg, yolks of four eggs, grated rind of a lemon; bake one-half hour, then take the whites of the eggs, one cupful of sugar and the juice of the lemon. Beat the whites until stiff add the sugar and lemon juice, spread it on the pudding, place in the oven and brown. Mrs. C. Fay. COTTAGE PUDDING. One cupful of sugar, one tablespoonful of butter, two eggs, one cupful of sweet milk, three cupfuls of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar sifted with flour, one teaspoonful of salt; rub the butter and sugar together, beat in the yolks, then the milk and soda, the salt, and the beaten whites alternately with the flour. Bake in a buttered mold; turn out upon a dish; cut in slices; eat with vanilla sauce. Mrs. O. P. Morris. ALMOND PUDDING. Put one quart of milk into a double boiler; stir into it one heaping tablespoonful of sifted flour that has been stirred to a cream with a little of the milk. When cooked, take from the fire and let cool. Have ready one pound of sweet almonds blanched and pounded. Stir into the milk; add a pinch of salt, one-third cupful of sugar, flavoring and two wellbeaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. Emily Goodwin. CRACKER PUDDING. Grate soda crackers, pour one pint of boiling milk over, cover close. When they have stood one hour beat them fine with a spoon. Foam two eggs and add to it one-quarter of a pound of suet, salt, and one-half pound of seedless raisins. Boil two and one-half hours and serve with brandy sauce, or a sweet sauce. S. Shea. CRACKER PUDDING— No. 2. Grate crackers (soda or Boston preferred) and pour one pint of boiling milk over them, covering them closely with a plate or tin. After they have soaked two hours beat them fine with an iron spoon; then beat two eggs to a foam, stir them in, add one-quarter of a pound of suet shredded and chopped very fine. Stone one-half pound of raisins and add with a little salt. Boil this two and one-half hours and serve with sauce. Emma Hinman. ORANGE PUDDING.