Macaroni Cheese Pudding.

Put into a stew-pan a quarter of a pound of macaroni, with a pint of milk; let it simmer gently until it is quite tender; then take out the macaroni and place some of it in a buttered pie-dish; grate Parmesan cheese over it; then place another layer of macaroni in, and grate cheese over it, and so on till the dish is nearly full; let the last layer be of cheese; then put a thin layer of fine bread crumbs and several small pieces of butter on the top. Bake for a quarter of an hour, and serve very hot.

Maizena Pudding.

Mix three table-spoonfuls of maizena with a gill of water. Boil one pint of milk with the rind of a lemon. Pour the boiling milk on the maizena; sweeten to taste. Return the whole to a saucepan ; boil for five minutes. Pour into a buttered mould. When cold turn it out and serve.

Marmalade Pudding.

Cut some thin slices of bread; well butter a plain mould, and lay in some marmalade, then slices of bread, then marmalade, and so on until the mould is almost full. Mix in a pint of milk five well-beaten eggs.

Pour it over the bread and marmalade, and tie the mould tightly over. Put it into a saucepan of

boiling water, and let it boil twenty-five minutes. When done turn it out, after allowing it to settle for a minute or two.

Monte Rosa.

Line a quart basin with thin slices of bread (baked in a tin and spongy), a very thin layer of red currants, slightly boiled up with sugar and plenty of juice; alternate layers of bread and currants till the basin is full; make it over night, and put a saucer with a weight upon it all night to ensure the juice penetrating to the bread. Turn it out of the basin, and it is ready for eating cold. wholesome and very good. is an improvement.

No cooking required; A custard poured over

Miss Dixon's Puddings.

A quarter of a pound of flour, a quarter of a pound of butter, a quarter of a pound of sugar; melt the butter and beat three eggs; stir the sugar and flour into it, and bake in tins or cups. Pour over the following sauce :-Two glasses of white wine, the yolks of two eggs, a quarter of an ounce of butter; sugar to taste. Simmer it over the fire; stir it till hot, but do not let it boil.

Manchester Pudding.

One pint of new milk boiled, three ounces of bread crumbs sprinkled in the milk, the grated rind of

a lemon, lump sugar to taste, four eggs well beaten, three ounces of butter melted. Line a dish with puff paste, cover the bottom with preserve or marmalade, pour in the mixture, and bake one hour.

Madeira Pudding.

Line a plain mould with puff paste sufficiently thick not to break when turned out of the mould; then make the following preparation: Put on the fire a pint of milk with three ounces of butter and enough sugar to sweeten it. Let it boil; then mix with it three eggs and four yolks of eggs. Add a large spoonful of apricot jam, and put another spoonful of preserve at the bottom of the mould; pour in the mixture when cold, and bake two hours.

Melverton Puddings.

Take the yolks of three eggs, the rind of a lemon grated, and two small table-spoonfuls of fine flour, a little nutmeg. Mix all together in half a pint of cream, and add one ounce of melted butter; fill four or five saucers or tins; bake twenty minutes in a moderate oven; roll them over and strew them with sugar.

Mock Ice.

Take the juice of some raspberry or any other dark preserve, mix it with as much cream as will fill

your mould, dissolve half an ounce of isinglass in the smallest quantity of water possible, which, when nearly cold, add to the cream, and the juice of a large lemon; when you have stirred until it is a proper thickness put it into your mould. It will turn out in the morning. Nothing but the isinglass must go near the fire.

Marlborough Pudding.

Six large sour apples, stewed or chopped very fine, six eggs, six ounces of butter, and the peel of a lemon grated; the juice of two lemons, two milk biscuits; sugar to taste.

of puff paste.

Bake in a pie-dish with a thick edge

Matrimony Pudding.

Pare and core one pound and a half of apples, and boil with three quarters of a pound of loaf-sugar, the grated rind and juice of a lemon, and half a nutmeg grated; stir till it becomes a rich marmalade; then let it get cold. Make a custard with a table-spoonful of Oswego moistened with two table-spoonfuls of milk; boil two ounces of loaf sugar in half a pint of milk, and stir into the Oswego while boiling. Add four well-beaten eggs, half a gill of cream; butter a pie-dish, lay in the custard and marmalade alternately till the dish is full. Bake in a quick oven for twenty minutes. Serve either hot or cold.

Mrs. Christopher's Bread Pudding.

Five ounces of bread crumbs, three ounces of butter, and two ounces of sago; two eggs, and half a tea-cupful of milk, a dessert-spoonful of white sugar. Sweeten the milk, and boil the bread crumbs in it, well beat the eggs, and mix all well together. Steam one hour and a half. Serve with wine sauce.

Mrs. Christopher's Pudding.

One ounce of flour, a quarter of a pound of bread crumbs, a quarter of a pound of white sugar, a quarter of a pound of suet, a quarter of a pound of marmalade, one egg. Steam two hours.

Mincemeat Pudding.

Make a light pudding paste with half a pound of flour, a quarter of a pound of suet chopped fine, a pinch of salt, and a small cupful of cold water; roll it out thin, and spread upon it some mince-meat; make it up as a roll-pudding, fasten the paste securely together at the ends, put it in a floured cloth, and boil in boiling water for an hour and a half.

Mincemeat Pudding, Baked.

Cut very thin slices of bread and butter, and place them in a pie-dish; spread mincemeat over the bottom, then put another layer of bread and butter, and add