eggs, one tablespoonful of butter, one teaspoonful of extract of lemon
or vanilla, one cupful of sugar. Boil hominy in milk one hour; then
pour it on the eggs, extract and sugar beaten together; add butter,
pour in buttered pudding-dish, bake in hot oven for twenty minutes.

BAKED BERRY ROLLS.

Roll rich biscuit dough thin, cut it into little squares four inches
wide and seven inches long. Spread over with berries. Roll up the
crust, and put the rolls in a dripping-pan just a little apart; put a
piece of butter on each roll, spices if you like. Strew over a large
handful of sugar, a little hot water. Set in the oven and bake like
dumplings. Served with sweet sauce.

GREEN CORN PUDDING.

Take two dozen full ears of sweet green corn, score the kernels and
cut them from the cob. Scrape off what remains on the cob with a
knife. Add a pint and a half or one quart of milk, according to the
youngness and juiciness of the corn. Add four eggs well beaten, a half
teacupful of flour, a half teacupful butter, a tablespoonful of sugar,
and salt to taste. Bake in a well-greased earthen dish, in hot oven
two hours. Place it on the table browned and smoking hot, eat it with
plenty of fresh butter. This can be used as a dessert by serving a
sweet sauce with it. If eaten plainly with butter, it answers as a
side vegetable.

GENEVA WAFERS.

Two eggs, three ounces of butter, three ounces of flour, three ounces
of pounded sugar. Well whisk the eggs, put them into a basin and stir
to them the butter, which should be beaten to a cream; add the flour
and sifted sugar gradually, and then mix all well together. Butter a
baking sheet, and drop on it a teaspoonful of the mixture at a time,
leaving a space between each. Bake in a cool oven; watch the pieces of
paste, and, when half done, roll them up like wafers and put in a
small wedge of bread or piece of wood, to keep them in shape. Return
them to the oven until crisp. Before serving, remove the bread, put a
spoonful of preserve in the widest end, and fill up with whipped
cream. This is a very pretty and ornamental dish for the supper-table,
and is very nice and very easily made.

[Illustration: STIRRING THE CRANBERRY SAUCE.]

MINUTE PUDDING. No. 1.

Set saucepan or deep frying pan on the stove, the bottom and sides
well buttered, put into it a quart of sweet milk, a pinch of salt and
a piece of butter as large as half an egg; when it boils have ready a
dish of sifted flour,