UNCLE TOM.

Mix two cups of flour, one cup chopped suet and three-
fourths cup sugar in one bowl. In another mix one
cup thick sour milk or buttermilk, one-half cup mo-
lasses (as black as possible), one scant teaspoon soda.
Pour this second mixture into the first, and beat well;
add a little allspice, cinnamon and cloves. Grease well;
quart pudding mold and steam for two hours. This
pudding is a great favorite with children when served
with cream. John Burt.

BROD FORTE.

Nine eggs, juice and rind of one lemon, one-half cup
of grated chocolate, one heaping cup sugar, one cup
grated almonds, one tablespoon spices, little citron cut
very fine, one-half cup grated bread crumbs, two table-
spoons claret, one tablespoon brandy; bake as soon as
mixed forty minutes. Stir yolks of eggs and sugar to
a cream; add rind and juice of lemon, then chocolate,
then almond, spices and citron, then bread crumbs moist-
ened with wine, and lastly the well-beaten whites. Put
in oven immediately.

Icing. Grated chocolate one-half cup, put on stove
with little sugar and butter. Garnish with blanched
almonds.

CHOCOLATE PUDDING.

Three eggs, yolks beaten light; add gradually one cup
sugar, three tablespoonfuls sweet milk, four tablespoon-
fuls cocoa or chocolate, one scanty cup of flour. Beat
well. Add the whites beaten stiff and two teaspoonfuls
baking powder. Steam twenty minutes.

Sauce. One cup powdered sugar rubbed to a cream
with one-half cup butter; add one-half cup milk. Put
in a double boiler and stir until it boils; add one tea-
spoonful vanilla. H. W. Barnard.

BATTEK PUDDING.

Two eggs, one-half cup sugar, two teaspoons melted
butter, two cups buttermilk (if sweet milk is used one
and one-naif teaspoons yeast powder), two scant tea-
spoons soda, salt, nutmeg, one-half teaspoon grated
lemon peel, flour for stiff batter, one cup of raisins
(dredged with flour) or two cups of finely-sliced apples.

COTTAGE PUDDING.

One-half cup butter, one cup sugar, two and one-half
cups sifted flour, two eggs, one and one-half cups milk,
two teaspoonf uls of baking powder. Add fruit, if liked,
salt and any desired spice. Place covered pudding pan
in a large pan of boiling water, and bake in oven.

COTTAGE PUDDING No. 2.
One cup sugar, one-half cup molasses, one cup hot
water, one-half cup melted butter, salt, spice, one scant
teaspoon soda, one tablespoonful lemon juice or vinegar,
flour for a stiff batter, two cups sliced apples (dredged
with flour) ; bake slowly ; serve with favorite sauce.