ut the
cinnamon into the milk and when it is just about to boil, stir in the
sugar, cornstarch and flour, the two latter rubbed smooth with two or
three tablespoons of extra cold milk: stir it over the fire for fully
two minutes, to cook well the starch and flour; take it from the fire,
stir in the beaten yolks of the eggs and return it a few minutes to set
them; now again taking it from the fire remove the cinnamon, stir in the
butter and vanilla and pour it on a buttered platter until one third of
an inch high. When cold and stiff cut the pudding into parallelograms,
about three inches long and two inches wide: roll them carefully, first
in sifted cracker crumbs then in eggs (slightly beaten and sweetened)
then again in cracker-crumbs. Dip these into boiling hot lard (a wire
basket should be used if convenient) and when of fine color, take them
out and place them in the oven for four or five minutes to better soften
the pudding. Sprinkle over pulverized sugar and serve immediately.

FEATHER PUDDING.

MRS. W. R. DEAN.

One tablespoon butter, one cup white sugar, two eggs, a little salt, one
cup sweet milk, two tablespoons baking powder three cups of flour, one
and one half teaspoons flavoring. Steam one hour. Eat with sauce.

FIG PUDDING.

MRS. THOM.

One cup suet, one half pound figs cut fine, two cups bread-crumbs, one
cup flour, one half cup brown sugar, one egg, one cup of milk, two
teaspoonfuls of baking powder, steam three hours.

GELATINE PUDDING (Pink.)

MRS. W. R. DEAN.

Put one ounce pink gelatine and one quart of milk in a bowl on the stove
where it will not get hot; when dissolved add yolks of four eggs, beaten
with four tablespoons sugar, stir well, let it just come to the boil,
then add the whites well beaten, with four tablespoons of sugar and a
dessert spoon vanilla. Turn into a mould and let it cool, then turn out
and garnish with whipped cream. This is a very pretty dish.

GRAHAM PUDDING.

MRS. W. W. HENRY.

One and one half cups of graham flour, one cup of milk, one half cup of
molasses, one cup chopped raisins, one half teaspoonful salt, one
teaspoonful of soda. Sift the graham in order to make it light, but
return the bran to the sifted mixture, dissolve the soda in one
tablespoon of milk and add the remainder of milk with the molasses and
salt, pour this mixture upon the graham and beat well, add the raisins
and pour the pudding into a mould. Steam four hours, turn out and