The new practical housekeeping

Siww Pudding, — Whip whites of six eggs and one-half pound pulverized sugar to a stiff froth : put in saucepan three pints cream and three-fourths cup sugar and set on stove till it comes to a boil, then draw to back of stove, flavor with teaspoon vanilla, and with two spoons shape the meringues into balls, and drop into the boiling cream ; let brown slightly on both sides, then put on a sieve to drain. Put in a pudding mold some fruit jelly — apple or any light colored jelly — about an inch deep, and set mold in pan of chopped ice. Add beaten yolks of eight eggs to the hot cream, and stir well while cooking ; when done put on ice till cold ; then put on the jelly in the mold, a layer of the snowballs, cover with the cream, then another layer of the balls and so on till mold is full. Set on ice till very cold and serve, turned out on a platter surrounded with Whipped Cream Sauce. Suet Pudding. — Take one pound each raisins and currants, suet and bread-crumbs, one-half pound sugar, eight eggs, one tablespoon flour, one-fourth pound mixed candied peel, one table-spoon each orange and lemon juice, ten drops essence of lemon and almonds, half a nutmeg and two blades of mace. and six cloves. Stone and chop the raisins, chop the suet fine, and rub the bread until all lumps are well broken ; pound the spice to powder, cut the candied peel into thin shreds, and mix all well together, adding the sugar. Beat the eggs to a stiff froth and as they are beaten, drop into them the essence of lemon and almonds ; stir these to the dry ingredients, mix well and add orange and lemon juice. Tie the pudding firmly in a cloth and boil six" or eight hours. Serve with Custard or Currant Sauce. This will keep some time ; when wanted, steam one hour and serve. Veal suet makes a more delicate pudding than beef. Swiss Pudding, — Sift together two cups flour, heaping teaspoon baking powder and small teaspoon salt; then cream cup granulated sugar and two tablespoons cold butter ; mix all together, make a wall in the mixture and add one egg, teaspoon lemon extract, and just enough sweet milk to make a soft batter like cake. Pour at once into mold prepared by rubbing with cold butter, dusting with flour, shaking and then turning out unnecessary flour. Boil or steam three-quarters of an hour, or till a broom splint can be run in it. Serve hot with Cream Sauce. Tapioca Pudding. — This popular and beautiful dessert is prepared in a variety of ways. For an Eggless Tapioca soak cup tapioca in cup cold water overnight. In the morning add three cups cold water and cobk very slowly until transparent. Slice half lemon very thin boil in very little water till tender and add all to the tapioca with sugar to taste and slight pinch of salt. Put in lonff buttered tin, make a meringue of whipped whites three eggs and three tablespoons powdered sugar and spread over top, browning with salamander or in oven. Serve cold, cut in squares with sweetened cream. Or cool in a buttered mold or cups and serve with whipped cream. The lemon gives a fine flavor, and the thin slices in transparent pudding have a pleasing effect.