stir it into the boiling milk, sifting it
through your fingers, a handful at a time, until it becomes smooth
and quite thick. Turn it into a dish that has been dipped in water.
Make a sauce very sweet to serve with it. Maple molasses is _fine_
with it. This pudding is much improved by adding canned berries or
fresh ones just before taking from the stove.

MINUTE PUDDING. No. 2.

One quart of milk, salt, two eggs, about a pint of flour. Beat the
eggs well; add the flour and enough milk to make it smooth. Butter the
saucepan and put in the remainder of the milk well salted; when it
boils, stir in the flour, eggs, etc., lightly; let it cook well. It
should be of the consistency of thick corn mush. Serve immediately
with the following simple sauce, _viz_: Rich milk or cream sweetened
to taste and flavored with grated nutmeg.

SUNDERLAND PUDDING.

One cupful of sugar, half a cupful of cold butter, a pint of milk, two
cupfuls of sifted flour and five eggs. Make the milk hot; stir in the
butter and let it cool before the other ingredients are added to it;
then stir in the sugar, flour and eggs, which should be well whisked
and omit the whites of two; flavor with a little grated lemon rind and
beat the mixture well. Butter some small cups, rather more than half
fill them; bake from twenty minutes to half an hour, according to the
size of the puddings, and serve with fruit, custard or wine sauce, a
little of which may be poured over them. They may be dropped by
spoonfuls on buttered tins and baked, if cups are not convenient.

JELLY PUDDINGS.

Two cupfuls of _very_ fine stale biscuit or bread crumbs, one cupful
of rich milk--half cream, if you can get it; five eggs beaten very
light, half a teaspoonful of soda stirred in boiling water, one cupful
of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then
whites, finally the soda. Fill large cups half full with the batter,
set in a quick oven and bake half an hour. When done, turn out quickly
and dexterously; with a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve
within. Close the slit by pinching the edges with your fingers. Eat
warm with sweetened cream.

QUICK PUDDING.

Soak and split some crackers; lay the surface over with raisins and
citron; put the halves together, tie them in a bag, and boil fifteen
minutes in milk and