With a saucepan over the sea

Make a batter of 6 eggs, % pint of milk, and % pound of flour. Beat well and pour into a shallow pan. Fill with i pound steak and }i pound stewed kidney, cut in slices, and i cup of stock. Lay the rest of the batter over. Bake 3 hours. Serve hot. This is really an entree. PLUM PUDDING. (A Two-Guinea prize recipe.) Seed and chop i pound raisins, add i pound of chopped suet, ^ pound stale bread-crumbs, ^ pound brown sugar, grated rind of a lemon, % pound flour, i pound currants, and i ounce grated nutmeg, 5 eggs, % pint brandy, and J4 pound chopped candied peel. Beat the eggs and add the brandy, mix all the rest, well, cook in 3-pound greased moulds, for 6 hours. Cook 6 hours longer at the time of using, and serve with wine sauce. WINE PUDDING. (Germany.) Mix I quart of white wine, Angelica, Catawba, or Sauterne, with % pound sugar, juice and rind of 1 lemons, and a heaping teaspoonful of cornstarch, dissolved in as much water. Boil the wine, add ...mm. .. J^.llk. . Jl ._ >•<.:' MRJ»* .AMil^ With a Saucepan over the Sea the lemon, the sugar, cornstarch, and well beaten yolks of 7 eggs. Stir but do not let it boil after adding the eggs, pour into a bowl, set on ice, and serve with cream and little cakes. CHESTNUT PUDDING. (France.) Boil and peel i quart of chestnuts, then cook them for i hour with i cup of milk. Rub through a sieve, add i cup of sugar, a little mace, some salt, and >^ teaspoonful of vanilla. Then add the yolks of 5 eggs beaten, and the stiffly beaten whites. Mix, pour into a dish, and bake 15 minutes. Serve hot or cold, with jam or custard sauce or whipped cream. ALMOND PUDDING. (Buda-Pesth.) This is a Jewish recipe. Much of the Jewish cookery is very dainty and well flavored. Blanch 4 ounces sweet almonds and 3 of bitter almonds, dry them and pound very fine. Add 4 ounces of powdered sugar, 2 tablespoonfuls of rosewater, yolks of 4 eggs, and the beaten whites of 3. Whip for 10 minutes, pour into a buttered mould, and bake in a quick oven. Turn out and serve hot or cold, with cream or sauce. VERMICELLI CHESTNUTS. (Italy.) Peel, blanch, and drain 20 large chestnuts, cover them with a syrup of sugar and water, and cook With a Saucepan over the Sea until tender. Take out, flavor the syrup with vanilla or any cordial, add the chestnuts, press all through a sieve or colander into a pretty dish. Use alone, or as garnish. Can be served with a lemon sauce, whipped cream, or melted jam. ALMOND DELIGHT. (Hungary.) Blanch, dry, crush, and brown % pound of Jordan almonds in a little sugar. Add the whites of 6 eggs beaten stiflT, and 4 tablespoonfuls of powdered sugar, mix lightly and pour into a cake tin, bake in a quick oven till yellow. When cold, split it with a knife, and fill with whipped cream, sweetened and flavored with wine. VICTORIA PUDDING. (England.) Boil I pint of fresh milk, add a spoonful of vanilla extract, 6 ounces of fine bread-crumbs, 3 tablespoonfuls of sugar, i tablespoonful of brandy, I ounce of raisins, and 3 beaten eggs. Butter a mould and ornament it with cherries and citron cut like leaves to imitate a wreath, pour in the pudding, steam it, and when done, turn out, serve cold. SOMERSETSHIRE FRUMENTY. Frumenty is a very old and wholesome dessert, especially for children and elderly people. Cook I quart of cracked wheat in i quart of With a Saucepan over the Sea water, with a pinch of sah, slowly, until soft. Add I quart of milk, and stir it until as thick as cream. Take off the fire, strain it, add sugar and nutmeg to taste, and 2 tablespoonfuls of washed currants. Stir again over the fire until the fruit is soft, add the beaten yolks of 2 eggs and take off. Serve cold in a bowl for supper or lunch. LINCOLNSHIRE FRUMENTY.