One cup of sweet milk, 1 cup of sugar, 2 cups of flour, 2 eggs well beaten, 2 tablespoonfuls of baking powder. Put any kind of small fruit-tart apples are perhaps the nicest-in a well buttered dish, pour • the batter over it and steam 1 hour. Serve with sauce. One-half the receipt will do for a family of four or five.

Fruit Pudding

One cup of molasses, 1 cup of sweet milk, 1/2 cup of butter, 2 cups of raisins, seeded, 4 cups of flour, 1 teaspoonful of soda, 2 teaspoonfuls of Cream of tartar, a little salt, cinnamon, cloves and nutmeg. Steam 4 or 5 hours. Serve with rich sauce.

Fig Pudding

One teacup of suet, 1 teacup of molasses, 2 eggs, 1 teaspoon of soda, 1 teacup of milk, 3 teacups of flour, 1 teacup of figs cut the size of raisins. Steam 2 or 3 hours.

Floating Island

Whites of 9 eggs, 9 teaspoons of jelly, 4 1/2 teaspoons of sugar, 1 teaspoon of essence of lemon. Beat this 1 hour, and have a glass dish of rich Cream and place the float upon it.

Floating Island

One quart of milk, as soon as it boils stir in the yolks of four beaten eggs, 3/4 of cup of sugar, 1 teaspoon of salt, let them boil up a moment, stir constantly, pour into a covered dish, season with vanilla. Have your whites well beaten and drop on the top of the custard by the spoonful, then cover immediately. The steam thus confined will cook the islands sufficiently.

Fruit Pudding

One-half pound of tigs minced, rather less than 1/2 pound of suet, 1/2 pound of brown sugar, \ pound of bread crumbs, 1 cup of milk, 1 ounce of orange peel, 5 eggs, and a little ground cinnamon and ginger. Mince the figs small. Boil 5 hours. Serve with sauce. Six ounces of suet is sufficient. It is very good without the orange peel.