thirty to thirty-five
minutes. Turn it out and serve immediately with a fruit or wine sauce.

ENGLISH PLUM PUDDING.

Two pounds of raisins, one pound of currants, one pound of citron, half
a pound of almonds, one pound of butter, one pound of flour, one pound
of brown sugar, one teaspoonful each of ground cinnamon, cloves,
allspice, ginger and nutmeg, half a pint of brandy and wine mixed and
one dozen eggs. Boil six hours. Keep water boiling by the side of
pudding boiler all the time and continually refill as the water
evaporates. In preparing the pudding have all the fruit stoned and cut,
but not too fine, the almonds blanched and chopped. Incorporate all the
ingredients well together before adding the eggs and spirits and beat
the mixture well together for at least an hour--the longer the better.

SAGO SOUFFLE.

A pint of rich milk, two and a half ounces of butter, one ounce and a
half of sugar, two ounces of pearl sago, one ounce and a half of
blanched almonds chopped very fine. Mix all together, put over the fire
and let it cook for fifteen minutes, stirring constantly, remove from
the stove and let it cool. Beat three eggs and add a little at a time
until all is used, flavor with half a teaspoonful of almond extract,
put in a pudding dish and bake half an hour. Sift a little powdered
sugar over it and serve immediately in the dish in which it is baked.

SEMOULINA PUDDING.

Put a pint and a half of milk on the fire to boil with two ounces of
butter, three ounces of sugar, an ounce and a half of sweet and two or
three bitter almonds blanched and chopped very fine, sprinkle into it
three ounces of semoulina or farina, and boil until quite stiff,
stirring constantly. Remove from the fire and turn into a mould that has
been wet in cold water. Serve very cold with fruit sauce or cream.

SERNIKY (a Russian Recipe).

Put one ball of pot cheese, such as is sold at a creamery for five
cents, in a mixing bowl, break it up with a spoon, and add to it a
heaping tablespoonful of butter, the well beaten yolks of four eggs, a
little salt, a heaping dessertspoonful of currants and two slightly
heaping tablespoonfuls of flour. Mix all well together and let it stand
an hour or more. Sprinkle a pastry board thickly with flour, turn the
mixture out from the bowl, cut off pieces of it and roll with the hands
until about an inch and a half thick, cut in pieces about two inches
long, the ends bias. Have a saucepan ready