steamer and steam hard for an
hour and three-quarters. Or wrap it in a pudding-cloth well floured,
tie the ends, baste up the sides, plunge into boiling water and boil
continually an hour and a half, perhaps more. Stoned cherries, dried
fruits, or any kind of berries, fresh or dried, may be used.

FRUIT PUFF PUDDING.

Into one pint of flour stir two teaspoonfuls baking powder and a
little salt; then sift and stir the mixture into milk, until very
soft. Place well-greased cups in a steamer, put in each a spoonful of
the above batter, then add one of berries or steamed apples, cover
with another spoonful of batter and steam twenty minutes. This pudding
is delicious made with strawberries and eaten with a sauce made of two
eggs, half a cup butter, a cup of sugar beaten thoroughly with a cup
of boiling milk and one cup of strawberries.

SPONGE CAKE PUDDING. No. 1.

Bake a common sponge cake in a flat-bottomed pudding-dish; when ready
to use, cut in six or eight pieces, split and spread with butter and
return them to the dish. Make a custard with four eggs to a quart of
milk; flavor and sweeten to taste; pour over the cake and bake
one-half hour. The cake will swell and fill the custard. Serve with or
without sauce.

SPONGE CAKE PUDDING. No. 2.

Butter pudding-mold; fill the mold with small sponge cakes or slices
of stale plain cake that have been soaked in a liquid made by
dissolving one-half pint of jelly in a pint of hot water. This will be
of as fine a flavor and much better for all than if the cake had been
soaked in wine. Make a sufficient quantity of custard to fill the mold
and leave as much more to be boiled in a dish by itself. Set the mold,
after being tightly covered, into a kettle and boil one hour. Turn out
of the mold and serve with some of the other custard poured over it.

GRAHAM PUDDING.

Mix well together one-half a coffeecupful of molasses, one-quarter of
a cupful of butter, one egg, one-half a cupful of milk, one-half a
teaspoonful of pure soda, one and one-half cupfuls of good Graham
flour, one small teacupful of raisins, spices to taste. Steam four
hours and serve with brandy or wine sauce, or any sauce that may be
preferred. This makes a showy as well as a light and wholesome
dessert, and has the merit of simplicity and cheapness.

BANANA PUDDING.

Cut sponge cake in-slices, and, in a glass dish, put alternately a
layer of cake and a layer of bananas sliced. Make a soft custard,