uddings are nutritious and wholesome, and an excellent variety can
be made at a comparatively small expense. Pies, as they are usually
made, with greasy and indigestible pastry, are positively unhealthy; if
they are made with a plain bottom crust, and abundantly filled with ripe
fresh or dried fruit, they are not so objectionable. Rich cake is always
an extravagance, but some of the plainer kinds are pleasant additions to
lunch and supper; we subjoin a few good receipts.

=Swiss Pudding.=--Sift together half a pound of flour, (cost two cents,)
one heaping teaspoonful of baking powder, and one of salt; rub together
four ounces of granulated sugar, (cost three cents,) and two ounces of
butter, (cost four cents,) and when they are well mixed, so as to be
granular but not creamy, add the flour gradually until all is used; make
a hollow in the middle of the flour, put into it one egg, half a
teaspoonful of lemon flavoring, and half a pint of milk, (cost of these
ingredients four cents;) mix to a smooth paste, put into a well buttered
and floured mould, and set this into a large pot with boiling water
enough to come two-thirds up the side of the mould; steam the pudding
three quarters of an hour, or until you can run a broom splint into it
without finding the pudding stick to the splint. Turn the pudding out of
the mould, and send it to the table with the following sauce:

=Cream Sauce.=--Stir together over the fire one ounce each of flour and
butter, (cost two cents;) as soon as they are smooth pour into them half
a pint of boiling milk, (cost two cents,) add two ounces of sugar and
half a teaspoonful of lemon flavoring, (cost two cents,) and use with
the pudding as soon as it boils up. The sauce and pudding will cost
about twenty cents.

=College Puddings.=--Mix well together eight ounces of dried and sifted
bread crumbs, (cost three cents,) two ounces of very finely chopped
suet, (cost two cents,) two ounces of currants, two eggs, and two ounces
of sugar, (cost together five cents,) a teaspoonful of salt, three
grates of nutmeg, and sufficient milk to moisten, about one cents'
worth; make the puddings up in little round balls, roll them first in
sifted bread crumbs; next dip them in beaten egg, and then roll them
again in bread crumbs; fry them in plenty of hot fat, and serve them
with sugar dusted over them. Five cents will cover the cost of frying
them; and a nice dishful will cost you about eighteen cents.

=Cream Ri