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Several of the best recipes for making the pudding follow : One pound each butter, suet and brown sugar, two and one-half pounds flour, two pounds each raisins and currants, quarter pound citron, twelve eggs, whites and yolks beaten separately, one pint milk, one cup brandy, or half cup each orange and lemon juice, or use any fruit juice; half ounce each cloves and mace, two nutmegs grated. Mix as directed above. One-half of this recipe makes a large pudding and should be steamed three hours ; if whole recipe is used steam six hours. Dried cherries used instead of currants make a much more delicious pudding and pound blanched and chopped almonds may be added. Serve with Cream Sauce. Or take one and a half pound muscatel raisins, one and one-fourth pound currants, pound sultana raisins, two pounds best coffee sugar, two quarts bread crumbs, sixteen eggs, two pounds finely chopped suet, six ounces mixed candied peel, rind of two lemons, an ounce each grated nutmeg and powdered cinnamon, half dozen pounded bitter almonds, and gill iruit juice. Half bread crumbs and half flour may be used, and some add teaspoon ginger Prepare and mix ingredients as directed above, and boil or steam from six to eight hours. For a small family boil in two or three molds. A few sweet almonds, blanched *and cut in strips, ornament the pudding prettily. Puff Pudding — Cream third of a pint butter, gradually dredge in two-thirds pint flour, scant half pint sugar, and keep stirrine and beating without ceasing until perfectly smooth. Then add well-beaten yolks of three eggs, and lemon or vanilla flavoring ; butter small cups, half fill them, having just stirred gently in the well-frothed whites, and bake in brisk oven for about half an hour. Turn out on a hot-plate and serve with Custard, Jelly or Lemon Sauce. A pretty little dish maybe made of these puddings when cold by cutting out a portion of the inside with the point of a knife, and putting into the cavity a little whipped cream or delicate preserve, such as apricot, green gage, or very bright marmalade. The Easte requires a great deal of mixing, as the more it is beaten the better the pudding will be. Six eggs may be used and the puffs may be steamed. Rice Pudding. — Boil half cup rice in salted water ten minutes, then drain and put in custard kettle with pint milk, tablespoon butter and cup sugar ; boil half an hour, or till rice is very soft, then beat to a smooth paste with wooden spoon, add well-beaten yolks of five eggs and zest and half the juice from a lemon. If the paste is too firm add a little cream. When cold stir in the well-frothed whites of eggs and put mixture in pudding dish, Paper Gases or Patty Shells, sprinkle with sugar and bake about ten minutes. Serve with Snow Sauce as soon as taken from oven or it will fall. Sago Pudding. — Soak cup sago in pint water on back of stove and after an hour place where it will simmer another- hour ; stew cup raisins and quarter cup thinly-sliced citron in a little water an hour and a half and just before serving mix with the sago, adding grated rind and juice of a lemon, and juice of an orange, if wished. Berve with Sago Sauce.