flavor with a little wine, and pour over it. Beat the whites of the
eggs to a stiff froth and heap over the whole.

Peaches cut up, left a few hours in sugar and then scalded, and added
when cold to thick boiled custard, made rather sweet, are a delicious
dessert.

DRIED PEACH PUDDING.

Boil one pint of milk and while hot turn it over a pint of
bread-crumbs. Stir into it a tablespoonful of butter, one pint of
dried peaches stewed soft. When all is cool, add two well-beaten eggs,
half a cupful of sugar and a pinch of salt; flavor to taste. Put into
a well-buttered pudding-dish and bake half an hour.

SUET PUDDING, PLAIN.

One cupful of chopped suet, one cupful of milk, two eggs beaten, half
a teaspoonful of salt and enough flour to make a stiff batter, but
thin enough to pour from a spoon. Put into a bowl, cover with a cloth
and boil three hours. The same, made a little thinner, with a few
raisins added and baked in a well-greased dish is excellent. Two
teaspoonfuls of baking powder in the flour improves this pudding. Or
if made with sour milk and soda it is equally as good.

SUET PLUM PUDDING.

One cupful of suet chopped fine, one cupful of cooking molasses, one
cupful of milk, one cupful of raisins, three and one-half cupfuls of
flour, one egg, one teaspoonful of cloves, two of cinnamon and one of
nutmeg, a little salt, one teaspoonful of soda; boil three hours in a
pudding-mold set into a kettle of water; eat with common sweet sauce.
If sour milk is used in place of sweet, the pudding will be much
lighter.

PEACH COBBLER.

Line a deep dish with rich thick crust; pare and cut into halves or
quarters some juicy, rather tart peaches; put in sugar, spices and
flavoring to taste; stew it slightly and put it in the lined dish;
cover with thick crust of rich puff paste and bake a rich brown; when
done, break up the top crust into small pieces and stir it into the
fruit; serve hot or cold; very palatable without sauce, but more so
with plain rich cream or cream sauce, or with a rich brandy or wine.
Other fruits can be used in place of peaches. Currants are best made
in this manner:--

Press the currants through a sieve to free it from pips; to each pint
of the pulp put two ounces of crumbed bread and four ounces of sugar;
bake with a rim of puff paste; serve with cream. White currants may be
used instead of red.

HOMINY PUDDING.

Two-thirds of a cupful of hominy, one and a half pints of milk, two