Easter Plum Pudding.

The yolks of seven eggs, and six whites; three quarters of a pound of best raisins, a quarter of a pound of currants, three quarters of a pound of finely grated bread crumbs, half a pound of finely chopped beef-suet, a pinch of salt, two ounces of sweet almonds, blanched and pounded. Mix all well together, adding the eggs last. This pudding may be mixed some hours before being boiled. It requires boiling for four hours.

Everlasting Cheese Cakes.

A quarter of a pound of sifted white sugar, a quarter of a pound of fresh butter, six yolks of eggs, the juice of three lemons, and grated rind of two; add a stale penny sponge-cake crumbled. Put all together in an enamelled saucepan, and simmer it until it is like honey. Line some small patty-pans with puff paste; put in a large dessert-spoonful of the cheesecake, and bake twenty minutes.

Eliza's Bread Pudding.

One pint of bread crumbs, half a pint of milk, five eggs well beaten, a little lemon peel and nutmeg, sugar to taste. Make the milk quite hot and pour upon the bread crumbs; cover over with a plate; when nearly cold add the eggs and spice. Butter a

mould or basin, pour the mixture in, cover the top with a piece of buttered paper, tie over with a cloth, and boil constantly one hour. Serve with wine

sauce.

Excellent Pudding.

Cut thin slices of bread and butter without crust; spread apricot or orange or lemon marmalade on each slice; lay them in a well-buttered basin, and pour over a well-seasoned custard; let it stand for an hour, then steam or boil for an hour. Serve with wine sauce.

Essex Pudding.

Mix with a quarter of a pound of mashed potatoes half a pound of boiling apples, minced, four ounces of brown sugar, three eggs, and the juice and grated peel of a lemon. Place it in a well-buttered dish, and bake half an hour.

Exeter Pudding.

Put in a basin ten ounces of fine bread crumbs, four ounces of sago, seven ounces of suet chopped fine, six ounces of moist sugar, the peel of half a lemon grated, a wine-glass of rum, and four eggs; stir for a few minutes with a spoon; add three more eggs, and four table-spoonfuls of thick cream; mix well, and it is then ready to fill the mould. Butter the

mould well; strew a few bread crumbs on the butter, cover the bottom of the mould with ratafias; then cut six sponge-cakes lengthwise, spread thickly each piece with some jam; let a layer of the mixture be between each layer of cake, and take care that a layer of the mixture is on the top of the pudding. It will take about forty minutes to bake. Sauce if liked may be made of three table-spoonfuls of currant-jelly, and two glasses of sherry; warm on the fire, and pour over the pudding, and serve hot.

Elegant Bread Pudding.

Take light white bread and cut in thin slices; put into a shape or basin a layer of any sort of preserve, then a slice of bread; and repeat until the mould is almost full; pour over all a pint of milk just warm, in which three well-beaten eggs have been mixed; cover over with a cloth; place in boiling water, and boil for twenty minutes. Serve with sweet

sauce.

Egg-Plum Pudding.

Place in a stewpan a dozen fine egg-plums cut in half and the stones taken out, with just enough water to cover them, and two ounces of white sugar, and six of the kernels blanched. When quite tender place them in a pie-dish with the syrup; pour over them a

pint of cream beaten with the yolks of three eggs; bake for twenty minutes. A rim of paste may be put round the dish to improve the look of the pudding.

Fillingham Pudding.

Two breakfast-cupfuls of flour, one ditto of chopped suet, one ditto of milk, one tea-spoonful of carbonate of soda mixed in the milk cold, one ounce of candied lemon peel, a little spice, treacle enough to make it a light brown colour. Pour it into a basin well buttered, and boil it two hours. A little orange marmalade cut up is a good substitute for candied peel.

Fig Pudding. (1.)

Half a pound of bread crumbs, six ounces of sifted loaf sugar, six ounces of suet, two eggs, one tea-cup of milk, half a pound of figs. The figs and suet to be chopped very fine. The whole ingredients to be well mixed together. Boil four hours. Wine sauce if approved.

Fig Pudding. (2.)

Three ounces of figs chopped fine; four ounces of beef suet chopped fine; six ounces of bread crumbs, four ounces of sugar, two eggs. Boil three hours.

Family Friend Economical Plum Pudding. (Without eggs or milk.)

Half a pound of flour, half a pound of currants, a quarter of a pound of raisins, a quarter of a pound of suet, a quarter of a pound of moist sugar, one ounce of candied peel, half a pound of boiled potatoes well mashed, half a tea-spoonful of salt, a quarter of a pound of boiled carrots pulped through a colander; nutmeg and ginger added to taste. The weight of the carrots and potatoes must be taken after mashing. Mix all well together over night; the cloth must be well floured and the pudding tied rather loosely, as it will swell. No liquid must be added or the pudding will be spoiled. Boil four hours. Let the pudding remain in the cloth a few minutes before turning out.

Friar's Omelette.

Boil six or seven large apples as for sauce, with the rind of one lemon grated, two ounces of fresh butter, and a little sugar; when cold add two eggs well beaten. Take a pie-dish; butter it well; strew bread crumbs thickly over the bottom and sides; put in the mixture, and strew more bread crumbs all over the top. When baked turn it out on a dish, and strew sugar over the top.