the pudding made with new rich milk is much finer than one of inferior
milk.

Boil a pint and a half of milk with two ounces of lump sugar, or rather
more if a sweet pudding is liked, and pour it boiling hot on three eggs
lightly beaten--that is, just sufficiently so to mix whites and yolks.
Flavour the custard with nutmeg, grated lemon-peel, or anything which
may be preferred and pour it into a tart-dish. Place this dish in
another three-parts full of boiling water, and bake slowly for forty
minutes, or until the custard is firm. There is no need to butter the
dish if the pudding is baked as directed.

SOUFFLE PUDDING.

This is a delicious pudding, and to insure its success great care and
exactness are required. In the first place, to avoid failure it is
necessary that the butter, flour, sugar, and milk, should be stirred
long enough over a moderate fire to make a stiff paste, because if this
is thin the eggs will separate, and the pudding when done resemble a
batter with froth on the top.

Before beginning to make the pudding, prepare a pint tin by buttering it
inside and fastening round it with string on the outside a buttered band
of writing-paper, which will stand two inches above the tin and prevent
the pudding running over as it rises. Melt an ounce of butter in a
stewpan, add one ounce of sifted sugar, stir in an ounce and a half of
Vienna flour, mix well together, add a gill of milk, and stir over the
fire with a wooden spoon until it boils and is thick. Take the stewpan
off the fire, beat up the yolks of three eggs with half a teaspoonful of
extract of vanilla, and stir a little at a time into the paste, to
insure both being thoroughly mixed together. Put a small pinch of salt
to the whites of four eggs, whip them as stiff as possible, and stir
lightly into the pudding, which pour immediately into the prepared
mould. Have ready a saucepan with enough boiling water to reach a little
way up the tin, which is best placed on a trivet, so that the water
cannot touch the paper band. Let the pudding steam very gently for
twenty minutes, or until it is firm in the middle, and will turn out.

For sauce, boil two tablespoonfuls of apricot jam in a gill of water,
with two ounces of lump sugar, stir in a wine-glassful of sherry, add a
few drops of Nelson's Vanilla Flavouring, pour over the pudding and
serve.

OMELET SOUFFLE.

Put the yolks of two eggs into a basin with an ounce of sifted sugar and
a few drops