with boiling water, drop the
pieces into this without crowding and cook until they float--about five
minutes--take them out with a skimmer. Roll in dried bread crumbs, fry
brown on both sides in butter, and serve hot with cream and sugar.

STEAMED PUDDING.

One cup of raisins stoned and chopped, one cup of butter chopped, two
cups and a half of flour, one cup of Porto Rico molasses, one cup of
sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and
a little nutmeg. Steam in a mould two hours. Serve hot with a sauce.

SPONGE CAKE MERINGUE.

Butter well a pudding dish, cover the bottom with slices of stale sponge
cake about an inch thick, fit closely together. Beat the yolks of three
eggs with three teaspoonfuls of granulated sugar, add the grated rind of
half and the juice of one orange, the juice of half a small lemon, two
tablespoonfuls of melted butter and stir in soda as large as a pea into
a cup and a half of milk, add this to the orange and egg and stir well
together. Pour three-quarters of this mixture over the cake, set the
dish in a pan of boiling water in the oven, and when the cake has
absorbed the custard and no longer floats, add the remainder of the
custard. While the pudding is baking make a meringue of three whites of
eggs beaten to a stiff froth and three-quarters of a cup of granulated
sugar, flavor with the grated rind of half an orange and a few drops of
orange extract. Spread quickly over the pudding and bake fifteen
minutes.

PUDDING OF STALE CAKE.

Almost any kind of stale cake will do for this pudding. To three cups of
the cake crumbs allow a cup and a half of milk, three tablespoonfuls of
melted butter and two eggs beaten light. Pour the milk over the crumbs
and let them soak until soft, then stir in the melted butter and the
eggs, beat well and pour into a mould that has been well buttered and
sprinkled with fine bread crumbs. Set the mould in a pan of hot water in
the oven, cover to prevent browning and bake three-quarters of an hour.
Serve hot with fruit or wine sauce.

BAKED TAPIOCA PUDDING.

Soak a cup and a half of pearl tapioca two hours in a quart of rich
milk, put it in a double boiler and cook until the tapioca looks clear,
remove from the fire, stir into it two slightly heaping tablespoonfuls
of butter and a scant half cup of sugar. When cold add four eggs beaten
light and flavor with vanilla, or the rind of a lemon grated and added
when the tapioca is