LIZZIE’S BATTEK PUDDING.

One quart of milk, four eggs, six spoonfuls of flour, a
little salt; bake twenty minutes, and serve with foam
sauce.

FRUIT PUDDING. (Batter).

One quart of flour, two teaspoonfuls of baking powder
and a little salt. Add two tablespoonfuls of melted
butter and mix to a consistency of drop biscuit. Butter
a mold or deep dish and lay it in in layers, one of the
batter then a layer of fruit, alternating them until the
dish is nearly filled; cover it tight and steam an hour and
a half. Eat with a sweet sauce.

ORANGE PUDDING.

Soak one cupful of stale bread crumbs in one-half
cup of milk and beat to a pulp. Mix with it the grated
rind of one orange and the juice of two, and the yolks
of two eggs beaten with one-half cup sugar. Butter the
cups and set in pan of hot water. Beat the whites of
eggs to a stiff froth and mix them lightly with the other
ingredients. Partly fill the cups and bake in a moderate
oven about fifteen or twenty minutes. Serve with:

Golden sauce. One cup powdered sugar, one-third
cup cream or milk, two tablespooiifuls wine, one-third
cup butter, yolks of two eggs. Beat butter to a cream .
and gradually beat in the sugar; then add eggs and beat
until very light. Next add the wine, then milk, a little
at a time, beating all the while. Place bowl in a basin of
boiling water and stir three minutes.

TIPSY CAKE.

Time, one and three-quarters or two hours to soak
cake. One large, round, stale sponge cake ; one and one-
half glasses of brandy; sufficient sherry or raisin wine
to soak it; juice of half a lemon; three ounces of sweet
almonds; one pint rich custard. Place a large sponge
cake in glass dish in which it is to be served. Make a
small hole in the center and pour in over the cake a
sufficient quantity of sherry or raisin wine (mixed with a
glass and a half of brandy and juice of one-half a lemon)
to soak it thoroughly. Then blanch two or three
ounces almonds; cut them into spikes, stick them all over
the cake and pour round it a pint of rich custard.

STRAWBERRY FROZEN PUDDING.

Beat one quart of cream, crush with a silver fork one
quart fresh strawberries; mix them with one cupful sugar
and stir lightly into the cream ; if not sweet enough, add
more sugar; fill this into a cylinder mold. The mold
should be filled to overflowing. Then put on the cover.
Paste fat around the edge of cover to prevent any water
entering the form. Cover the bottom of a butter tub
with fine chopped ice; sprinkle over some rock salt; set
the mold on top of the ice, then fill up with ice and salt.
Cover the top so the mold is completely buried in ice
and salt. Cover the tub with thick paper and set in a
cool place; let it remain four hours. When ready to
serve, take out the form, free it from all fat, rinse off
with cold water; hold the mold in hot water for a few
minutes; then turn the pudding on to a dish; garnish
with whipped cream and macaroons; preserved straw-
berries may be taken and no sugar.