ce Pudding.=--Wash four ounces of rice, (cost three cents,)
through two waters, put it into a baking dish with three ounces of
sugar, and a teaspoonful of flavoring, (cost three cents,) pour in one
quart and a pint of milk, (cost twelve cents,) and put it into a
moderate oven to bake an hour and a half, or until it is of a creamy
consistency. This pudding is very delicate and wholesome, and costs
fifteen cents.

=Half-pay Pudding.=--Carefully wash and dry a quarter of a quarter of a
pound of Zante currants, (cost three cents,) stone the same quantity of
raisins, (cost three cents,) and chop an equal amount of suet, (cost two
cents;) mix them with eight ounces of stale bread, (cost three cents,)
three tablespoonfuls of molasses, half a pint of milk, and a teaspoonful
each of spice, salt, and baking powder, (cost four cents.) Put these
ingredients into a mould which has been well buttered and floured, and
steam them about three hours. If by any mischance the top of the pudding
is watery, you can remedy it by putting it into a hot oven for ten or
fifteen minutes to brown. When you are ready to use it, turn it from the
mould and send it to the table with some CREAM SAUCE. This is an
excellent plum pudding, and costs only about twenty cents, including
sauce.

=Bread Pudding.=--Slice a five cent loaf of bread, spread it lightly with
two cents' worth of butter, and lay it in a baking dish; break one egg,
(cost one cent,) into a bowl, add to it two ounces each of flour and
sugar, (cost two cents,) a teaspoonful of salt, and a pint of milk,
(cost four cents;) mix, flavor to taste, pour over the bread, and bake
the pudding about half an hour in a quick oven. It will be very nice,
and cost about fifteen cents.

=Cup Custards.=--Boil a pint of milk, (cost four cents,) with two ounces
of sugar and half the yellow rind of a lemon, (cost three cents;)
meantime beat four eggs, (cost four cents,) and strain the milk into
them; mix thoroughly, strain again, and pour into cups; set these in a
baking pan containing hot water enough to reach half way up the sides
of the cups, and either set the pan over the fire until the custards are
firm, or bake them in the oven; they will set in twelve or fifteen
minutes. The cost will be about twelve cents.

=Fruit Dumpling.=--Make a nice suet crust, as directed for SUET DUMPLINGS
on page 53, roll it out about quarter of an inch thick, spread it with
ten cents' worth of ripe fruit, quarter of a pou