en. Apples or peaches may
be substituted.

Serve cold with sweetened cream.

FIG PUDDINGS.

Half a pound of good dried figs, washed, wiped and minced, two cupfuls
of fine, dry bread crumbs, three eggs, half a cupful of beef suet,
powdered, two scant cupfuls of sweet milk, half a cupful of white
sugar, a little salt, half a teaspoonful of baking powder, stirred in
half a cupful of sifted flour. Soak the crumbs in milk, add the eggs,
beaten light, with sugar, salt, suet, flour and figs. Beat three
minutes, put in buttered molds with tight top, set in boiling water
with weight on cover to prevent mold from upsetting, and boil three
hours. Eat hot with hard sauce or butter, powdered sugar, one
teaspoonful of extract of nutmeg.

FRUIT PUDDING, CORN MEAL.

Take a pint of hot milk and stir in sifted Indian meal till the batter
is stiff; add a teaspoonful of salt and half a cup of molasses, adding
a teaspoonful of soda dissolved; then stir in a pint of whortleberries
or chopped sweet apple; tie in a cloth that has been wet, and leave
room for it to swell, or put in a pudding-pan and tie a cloth over;
boil three hours; the water must boil when it is put in; you can use
cranberries and sweet sauce.

APPLE CORN MEAL PUDDING.

Pare and core twelve pippin apples; slice them very thin; then stir
into one quart of new milk one quart of sifted corn meal; add a little
salt, then the apples, four spoonfuls of chopped suet and a teacupful
of good molasses, adding a teaspoonful of soda dissolved; mix these
well together, pour into a buttered dish and bake four hours; serve
hot with sugar and wine sauce. This is the most simple, cheap and
luxuriant fruit pudding that can be made.

RHUBARB OR PIE-PLANT PUDDING.

Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar
over it; make a batter of one cupful of sour milk, two eggs, a piece
of butter the size of an egg, half a teaspoonful of soda and enough
flour to make batter about as thick as for cake. Spread it over the
rhubarb and bake till done. Turn out on a platter upside down, so that
the rhubarb will be on top. Serve with sugar and cream.

FRUIT PUDDINGS.

Fruit puddings, such as green gooseberry, are very nice made in a
basin, the basin to be buttered and lined with a paste, rolling it
round to the thickness of half an inch; then get a pint of
gooseberries and three ounces of sugar; after having made your paste,
take half the fruit and lay it at the