melted butter, two cups flour, two teaspoons baking powder, a little
nutmeg, bake in a dish and when sent to the table, put raspberry jam
under same with wine sauce.

BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
quart of milk. Prepare, and cook the same as Blanc-Mange. After it is
cool, stir up with it _thoroughly_ two or three eggs well beaten, and
bake half an hour. It is very good.

BOILED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
quart of milk. Dissolve the corn in some of the milk, and mix with it
two or three eggs, well beaten, and a little salt. Heat the remainder
of the milk to near boiling, add the above preparation, and boil four
minutes, stirring it briskly. To be eaten warm with a sauce. It is
delicious.

QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup
sugar, yolks four eggs, a little butter, bake half an hour, then put
over the top a layer of fruit, then white of eggs beaten to a froth
with sugar; to be eaten cold with cream.

PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some
pimento finely pounded, but not much; tie the rice in a cloth and
leave plenty of room for it to swell. When done, eat it with butter
and sugar, or milk. Put lemon peel if you please.

It is very good without spice, and eaten with salt and butter.

ANOTHER.--Put into a very deep pan half a pound of rice washed and
picked; two ounces of butter, four ounces of sugar, a few allspice
pounded, and two quarts of milk. Less butter will do, or some suet.
Bake in a slow oven.

RICH RICE PUDDING--Boil 1/2 lb. of rice in water, with a bit of salt,
till quite tender; drain it dry; mix it with the yolks and whites of
four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter
melted in the latter; 4 ozs. of beef suet or marrow, or veal suet
taken from a fillet of veal, finely shred, 3/4 lb. of currants, two
spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a
grated lemon peel. When well mixed, put a paste round the edge,
and fill the dish. Slices of candied orange, lemon, and citron, if
approved. Bake in a moderate oven.

RICE PUDDING WITH FRUIT--Swell the rice with a very little milk over
the fire; then mix fruit of any kind with it (currants, gooseberries,
scalded, pared, and quartered apples, raisins, or black currants); put
one egg into the rice to bind it; boil it well, and serve with sugar.

ROMAN PUDDING--Oil a plain tin mold, sp