dding, or batter pudding, is easily made. Those who
live in the country can beat up five or six eggs with a quart of milk,
and a little salt, with flour enough to make it just thick enough to
pour without difficulty. Those who live in the city, and are obliged
to buy eggs, can do with three eggs to a quart, and more flour in
proportion. Boil about three quarters of an hour.

BREAD PUDDING.

A nice pudding may be made of bits of bread. They should be crumbled
and soaked in milk over night. In the morning, beat up three eggs
with it, add a little salt, tie it up in a bag, or in a pan that will
exclude every drop of water, and boil it little more than an hour.
No puddings should be put into the pot, till the water boils. Bread
prepared in the same way makes good plum-puddings. Milk enough to make
it quite soft; four eggs; a little cinnamon; a spoonful of rose-water,
or lemon-brandy, if you have it; a tea-cupful of molasses, or sugar to
your taste, if you prefer it; a few dry, clean raisins, sprinkled in,
and stirred up thoroughly, is all that is necessary. It should bake or
boil two hours.

RENNET PUDDING.

If your husband brings home company when you are unprepared, rennet
pudding may be made at five minutes' notice; provided you keep a piece
of calf's rennet ready prepared soaking in a bottle of wine. One glass
of this wine to a quart of milk will make a sort of cold custard.
Sweetened with white sugar, and spiced with nutmeg, it is very good.
It should be eaten immediately; in a few hours, it begins to curdle.

CUSTARD PUDDINGS.

Custard puddings sufficiently good for common use can be made with
five eggs to a quart of milk, sweetened with brown sugar, and spiced
with cinnamon, or nutmeg, and very little salt. It is well to boil
your milk, and set it away till it gets cold. Boiling milk enriches it
so much, that boiled skim-milk is about as good as new milk. A little
cinnamon, or lemon peel, or peach leaves, if you do not dislike the
taste, boiled in the milk, and afterwards strained from it, give a
pleasant flavor. Bake fifteen or twenty minutes.

RICE PUDDINGS.

If you want a common rice pudding to retain its flavor, do not soak
it, or put it in to boil when the water is cold. Wash it, tie it in
a bag, leave plenty of room for it to swell, throw it in when the
water boils, and let it boil about an hour and a half. The same sauce
answers for all these kinds of puddings. If you have rice left cold,
br