BATTER PUDDING, BAKED.

Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls of sifted flour.  Put the whites of the eggs in last.  Bake in an earthen dish that can be set on the table.  Bake forty-five minutes; serve with rich sauce.

BOILED BATTER PUDDING.

Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoonful of melted butter.  Stir into this gradually a pint of milk; when quite smooth, add four eggs, yolks and whites beaten separately.  Now add enough more flour to make a very stiff batter.  If liked, any kind of fruit may be stirred into this; a pint of berries or sliced fruit.  Boil two hours.  Serve with cream and sugar, wine sauce, or any sweet sauce.

CUSTARD PUDDING.  No. 1.

Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour.  Set the rest of the milk to boil, flavoring it with bitter almonds broken up.  When it has boiled hard, take it off, strain it and stir it in the cold milk and flour.  Set it away to cool and beat well eight yolks and four whites of eggs; add them to the milk and stir in, at the last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg and half a cupful of sugar.  Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it; put it into a pot of boiling water and boil it two hours, replenishing the pot with hot water from a tea-kettle.  When the pudding is done, let it get cool before you turn it out.  Eat it with butter and sugar stirred together to a cream and flavored with lemon juice or orange.

CUSTARD PUDDING.  No. 2.

Pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water, while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk and continue stirring until it begins to thicken; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach-water, or any other flavor you may prefer, pour into little cups and, when cold, serve.

CUSTARD PUDDINGS.

The recipe for COMMON CUSTARD, with the addition of chocolate grated, banana, or pineapple or cocoanut, makes successfully those different kinds of puddings.

APPLE CUSTARD PUDDINGS.

Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft.  Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon.  Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour; add this also to the apple mixture, after which stir in two well-beaten eggs.  Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven.  Serve with sugar and cream or hard sweet sauce.