the batter, cover and set in a pan with boiling water
in a good oven. Keep the pan nearly full of boiling water and bake
steadily one and one half hours. Dip the mold in cold water, turn out
upon a hot dish, and eat at once with any kind of sweet pudding sauce.
The mold must not be filled more than two thirds full, in order to give
the pudding a chance to swell.

SWEET PICKLED CITRON.

One pound of sugar and one quart of vinegar (if too strong dilute with
water) to every two pounds of citron. Boil the vinegar, sugar and spices
together and skim well. Then add the citron and cook until about half
done. Use spices to suit taste.

CORN CHOWDER.

Chop fine one-quarter pound of salt pork, put in a kettle, and when well
tried out add two white onions sliced thin. Brown lightly, then add one
pint of raw diced potatoes, one can of corn, chopped fine, and
sufficient boiling water to cover. When the potatoes are tender stir in
two tablespoonfuls of flour, blended with one of butter, one teaspoonful
of salt and saltspoonful of white pepper and one quart of boiling milk.
Simmer five minutes longer, add one cupful of hard crackers, broken into
bits, and serve.

MISS BEDFORD.

CHICKEN WITH CORN OYSTERS.

Clean and joint a chicken, one weighing about three pounds, as for
fricassee. Wipe each piece with a damp cloth, dip in slightly beaten
egg; then roll in seasoned fine bread crumbs. Arrange in a deep dish,
and bake in a very hot oven for forty-five minutes, basting every ten
minutes with melted butter. While the chicken is baking chop one cup
full of cold boiled corn fine, add to it one beaten egg, one-quarter of
a teaspoonful of salt, a dash of pepper, one tablespoonful of milk, two
tablespoonfuls of flour and one-quarter of a teaspoonful of baking
powder. Heat one tablespoonful of drippings in a pan, drop the batter in
in spoonfuls, and brown quickly on both sides. Prepare a sauce with one
tablespoonful of butter, blended with one of flour and one cupful of
chicken stock (made from the neck and wing tips), one-half of a cupful
of cream, one teaspoonful of lemon juice, a saltspoon of salt,
one-quarter as much pepper and the yolks of two eggs. Do not add the
eggs and cream until just before it is taken from the fire. Arrange on a
warm, deep platter. Garnish with the corn oysters and sprigs of parsley.
Serve the sauce in a boat.

CHICAGO RECORD.

CREAM OF CORN.

Use one can of corn for one quart of soup. Crush it