Two cupfuls of very fine stale biscuit or bread crumbs, one cupful of rich milk—­half cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade.  Scald the milk and pour over the crumbs.  Beat until half cold and stir in the beaten yolks, then whites, finally the soda.  Fill large cups half full with the batter, set in a quick oven and bake half an hour.  When done, turn out quickly and dexterously; with a sharp knife make an incision in the side of each; pull partly open, and put a liberal spoonful of the conserve within.  Close the slit by pinching the edges with your fingers.  Eat warm with sweetened cream.

QUICK PUDDING.

Soak and split some crackers; lay the surface over with raisins and citron; put the halves together, tie them in a bag, and boil fifteen minutes in milk and water; delicious with rich sauce.

READY PUDDING.

Make a batter of one quart of milk and about one pound of flour; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of sugar.  It should be as stiff as can possibly be stirred with a spoon.  Dip a spoonful at a time into quick boiling water, boil from five to ten minutes, take out.  Serve hot with sauce or syrup.

A ROYAL DESSERT.

Cut a stale cake into slices an inch and a half in thickness; pour over them a little good sweet cream; then fry lightly in fresh butter in a smooth frying pan; when done, place over each slice of cake a layer of preserves or you may make a rich sauce to be served with it.

Another dish equally as good, is to dip thin slices of bread into fresh milk; have ready two eggs well beaten; dip the slices in the egg and fry them in butter to a light brown; when fried, pour over them a syrup, any kind that you choose, and serve hot.

HUCKLEBERRIES WITH CRACKERS AND CREAM.

Pick over carefully one quart of blueberries and keep them on ice until wanted.  Put into each bowl, for each guest, two soda crackers, broken in not too small pieces; add a few tablespoonfuls of berries, a teaspoonful of powdered sugar and fill the bowl with the richest of cold sweet cream.  This is an old-fashioned New England breakfast dish.  It also answers for a dessert.

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SAUCES FOR PUDDINGS.

BRANDY SAUCE, COLD.

Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each.  Warm the butter slightly and work it to a light cream with the sugar, then add the brandy and spices; beat it hard and set aside until wanted.  Should be put into a mold to look nicely and serve on a flat dish.