CABINET PUDDING.

Butter well the inside of a pudding-mold.  Have ready a cupful of chopped citron, raisins and currants.  Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake; shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake, until the mold is nearly full.  Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter; pour this over the cake without cooking it; let it stand and soak one hour; then steam one hour and a half.  Serve with wine sauce or a custard.  Seasoned with wine.

Manhattan Beach Hotel.

BAKED CRANBERRY PUDDING.

Pour boiling water on a pint of bread crumbs; melt a tablespoonful of butter and stir in.  When the bread is softened, add two eggs and beat thoroughly with the bread.  Then put in a pint of the stewed fruit and sweeten to your taste.  Fresh fruit of many kinds can be used instead of cranberries.  Slices of peaches put in layers are delicious.  Serve with sweet sugar sauce.

ORANGE PUDDING.  No. 1.

One pint of milk, the juice of six oranges and the rind of three, eight eggs, half a cupful of butter, half a cupful of granulated sugar, one tablespoonful of ground rice, paste to line the pudding-dish.  Mix the ground rice with a little of the cold milk.  Put the remainder of the milk in the double boiler, and when it boils stir in the mixed rice.  Stir for five minutes; then add the butter and set away to cool.  Beat together the sugar, the yolks of eight eggs and whites of four.  Grate the rinds and squeeze the juice of the oranges into this.  Stir all into the cooked mixture.  Have a pudding-dish holding about three quarts lined with paste.  Pour the preparation into this and bake in a moderate oven for forty minutes.  Beat the remaining four whites of the eggs to a stiff froth and gradually beat in the powdered sugar.  Cover the pudding with this.  Return to the oven and cook ten minutes, leaving the door open.  Set away to cool.  It must be ice cold when served.

Maria Parloa.

ORANGE PUDDING.  No. 2.

Five sweet oranges, one coffeecupful of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of cornstarch.  Peel and cut the oranges into thin slices, taking out the seeds; pour over them the sugar and let them stand while you make the rest.  Now set the milk in a suitable dish into another of boiling water, let the milk get boiling hot, add a piece of butter as large as a nutmeg, the cornstarch made smooth with a little cold milk, and the well-beaten yolks of the eggs and a little flavoring.  Stir it all well together until it is smooth and cooked.  Set it off and pour it over the oranges.  Beat the whites to a stiff froth, adding two tablespoonfuls of sugar, spread over the top for frosting.  Set into the oven a few minutes to brown.  Eat cold.  Berries, peaches and other fruits may be substituted.