COTTAGE PUDDING.—­One pint sifted flour, three tablespoons melted butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one teaspoon soda, mix and bake.

CREAM PUDDING.—­Cream, 1 pint; the yolks of seven eggs, seven tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small bit of soda.  Rub the cream with the eggs and flour; add the rest, the milk last, just before baking, and pour the whole into the pudding dish.  Serve with sauce of wine, sugar, butter, flavored as you like.

CRUMB PUDDING.—­The yolks and whites of three eggs, beaten separately, one ounce moist sugar, and sufficient bread crumbs to make it into a thick but not stiff mixture; a little powdered cinnamon.  Beat all together for five minutes, and bake in a buttered tin.  When baked, turn it out of the tin, pour two glasses of boiling wine over it, and serve.  Cherries, either fresh or preserved, are very nice mixed in the pudding.

DAMSON PUDDING.—­Four or five tablespoonfuls of flour, three eggs beaten, a pint of milk, made into batter.  Stone 1-1/2 lbs., of damsons, put them and 6 ozs. of sugar into the batter, and boil in a buttered basin for one hour and a half.

EGG PUDDING.—­It is made chiefly of eggs.  It is nice made thus:—­Beat well seven eggs; mix well with 2 ozs. of flour, pint and a half of milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour water.  Boil 1-1/4 hours in a floured cloth.  Serve with wine sauce sweetened.

EXCELLENT FAMILY PLUM PUDDING.—­Grate three-quarters of a pound of a stale loaf, leaving out the crusts; chop very fine three-quarters of a pound of firm beef suet (if you wish your pudding less rich, half a pound will do); mix well together with a quarter of a pound of flour; then add a pound of currants, well washed and well dried; half a pound of raisins, stoned, and the peel of a lemon, very finely shred and cut; four ounces of candied peel, either lemon, orange or citron, or all mingled (do not cut your peel too small or its flavor is lost); six ounces of sugar, a small teaspoonful of salt, three eggs, well beaten; mix all thoroughly together with as much milk as suffices to bring the pudding to a proper consistency, grate in a small nutmeg, and again stir the mixture vigorously.  If you choose, add a small glass of brandy.  Butter your mold or basin, which you must be sure to fill quite full, or the water will get in and spoil your handiwork; have your pudding cloth scrupulously clean and sweet, and of a proper thickness; tie down securely, and boil for seven or even eight hours.

EXTRA PUDDING.—­Cut light bread into thin slices.  Form into the shape of a pudding in a dish.  Then add a layer of any preserve, then a slice of bread, and repeat till the dish is full.  Beat four or five eggs, and mix well with a pint of milk; then pour it over the bread and preserve, having previously dusted the same with a coating of rice flour.  Boil twenty-five minutes.