eak it up in a little warm milk, pour custard over it, and bake it
as long as you should custard. It makes very good puddings and pies.

BIRD'S NEST PUDDING.

If you wish to make what is called 'bird's nest puddings,' prepare
your custard,--take eight or ten pleasant apples, pare them, and dig
out the core, but leave them whole, set them in a pudding dish, pour
your custard over them, and bake them about thirty minutes.

APPLE PUDDING.

A plain, unexpensive apple pudding may be made by rolling out a bit of
common pie-crust, and filling it full of quartered apples; tied up in
a bag, and boiled an hour and a half; if the apples are sweet, it will
take two hours; for acid things cook easily. Some people like little
dumplings, made by rolling up one apple, pared and cored, in a piece
of crust, and tying them up in spots all over the bag. These do not
need to be boiled more than an hour: three quarters is enough, if the
apples are tender.

Take sweet, or pleasant flavored apples, pare them, and bore out the
core, without cutting the apple in two Pill up the holes with washed
rice, boil them in a bag, tied very tight, an hour, or hour and a
half. Each apple should be tied up separately, in different corners of
the pudding bag.

CHERRY PUDDING.

For cherry dumpling, make a paste about as rich as you make
short-cake; roll it out, and put in a pint and a half, or a quart of
cherries, according to the size of your family. Double the crust over
the fruit, tie it up tight in a bag, and boil one hour and a half.

CRANBERRY PUDDING.

A pint of cranberries stirred into a quart of batter, made like a
batter pudding, but very little stiffer, is very nice, eaten with
sweet sauce.

WHORTLEBERRY PUDDING.

Whortleberries are good both in flour and Indian puddings. A pint of
milk, with a little salt and a little molasses, stirred quite stiff
with Indian meal, and a quart of berries stirred in gradually with a
spoon, makes a good-sized pudding. Leave room for it to swell; and let
it boil three hours.

When you put them into flour, make your pudding just like batter
puddings; but considerably thicker, or the berries will sink. Two
hours is plenty long enough to boil No pudding should be put in till
the water boils. Leave room to swell.

PLUM PUDDING.

If you wish to make a really nice, soft, custard-like plum pudding,
pound six crackers, or dried crusts of light bread, fine, and soak
them over night in milk enou