SUET PLUM PUDDING.

One cupful of suet chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and one-half cupfuls of flour, one egg, one teaspoonful of cloves, two of cinnamon and one of nutmeg, a little salt, one teaspoonful of soda; boil three hours in a pudding-mold set into a kettle of water; eat with common sweet sauce.  If sour milk is used in place of sweet, the pudding will be much lighter.

PEACH COBBLER.

Line a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it slightly and put it in the lined dish; cover with thick crust of rich puff paste and bake a rich brown; when done, break up the top crust into small pieces and stir it into the fruit; serve hot or cold; very palatable without sauce, but more so with plain rich cream or cream sauce, or with a rich brandy or wine.  Other fruits can be used in place of peaches.  Currants are best made in this manner:—­

Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim of puff paste; serve with cream.  White currants may be used instead of red.

HOMINY PUDDING.

Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one cupful of sugar.  Boil hominy in milk one hour; then pour it on the eggs, extract and sugar beaten together; add butter, pour in buttered pudding-dish, bake in hot oven for twenty minutes.

BAKED BERRY ROLLS.

Roll rich biscuit dough thin, cut it into little squares four inches wide and seven inches long.  Spread over with berries.  Roll up the crust, and put the rolls in a dripping-pan just a little apart; put a piece of butter on each roll, spices if you like.  Strew over a large handful of sugar, a little hot water.  Set in the oven and bake like dumplings.  Served with sweet sauce.

GREEN CORN PUDDING.

Take two dozen full ears of sweet green corn, score the kernels and cut them from the cob.  Scrape off what remains on the cob with a knife.  Add a pint and a half or one quart of milk, according to the youngness and juiciness of the corn.  Add four eggs well beaten, a half teacupful of flour, a half teacupful butter, a tablespoonful of sugar, and salt to taste.  Bake in a well-greased earthen dish, in hot oven two hours.  Place it on the table browned and smoking hot, eat it with plenty of fresh butter.  This can be used as a dessert by serving a sweet sauce with it.  If eaten plainly with butter, it answers as a side vegetable.