poon mash it until fine, adding a teaspoonful of cinnamon
and one of nutmeg grated, half a cupful of sugar and one-quarter of a
teaspoonful of soda dissolved in a little hot water. Beat up four eggs
very light and add last. Turn all into a well-buttered pudding-dish
and bake three-quarters of an hour. Serve it warm with hard sauce.

This recipe may be steamed or boiled; very nice either way.

SUPERIOR BREAD PUDDINGS.

One and one-half cupfuls of white sugar, two cupfuls of fine, dry
bread crumbs, five eggs, one tablespoonful of butter, vanilla,
rose-water or lemon flavoring, one quart of fresh rich milk and half a
cupful of jelly or jam. Rub the butter into a cupful of sugar; beat
the yolks very light, and stir these together to a cream. The bread
crumbs soaked in milk come next, then the flavoring. Bake in a
buttered pudding-dish--a large one and but two-thirds full--until the
custard is "set." Draw to the mouth of the oven, spread over with jam
or other nice fruit conserve. Cover this with a meringue made of the
whipped whites and half a cupful of sugar. Shut the oven and bake
until the meringue begins to color. Eat cold with cream. In strawberry
season, substitute a pint of fresh fruit for preserves. It is then
delicious. Serve with any warm sauce.

BOILED BREAD PUDDING.

To one quart of bread crumbs soaked soft in a cup of hot milk, add one
cupful of molasses, one cupful of fruit or chopped raisins, one
teaspoonful each of spices, one tablespoonful of butter, a teaspoonful
of salt, one teaspoonful of soda, about a cupful of flour sifted;
boil or steam three hours. Serve with sweet sauce.

ALMOND PUDDING. No. 1.

Put two quarts of milk into a double boiler; stir into it two heaping
tablespoonfuls of sifted flour that has been stirred to a cream, with
a little of the milk. When it boils, care should be taken that it does
not burn; when cooked, take from the fire and let it cool. Take the
skins off from two pounds of sweet almonds, pound them fine, stir them
into the milk; add a teaspoonful of salt, a cupful of sugar, flavoring
and six well-beaten eggs, the yolks and whites beaten separately. Put
bits of butter over the top. Bake one hour. A gill of brandy or wine
improves it.

ALMOND PUDDING. No. 2.

Steep four ounces of crumbs of bread, sliced, in one and one-half
pints of cream, or grate the bread; then beat half a pound of blanched
almonds very fine till they become a paste, with two teaspoonfuls