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Hominy Pudding

Prepare as for batter cakes, adding one egg to each pint, some cinnamon, a few raisins, sugar to suit the taste. Then bake just as you would rice pudding. A little butter or chopped suet can be added. Serve hot, with or without sauce. "Every-Day Pudding." -Take half a loaf of stale bread soaked in a quart of milk; four eggs, four tablespoonfuls of flour; a little fruit, dried or fresh, is a great addition. Steam or boil three-fourths of an hour. Serve with the following sauce : Butter, sugar and water, thickened with a little corn-starch, and flavored with lemon extract or lemon juice and rind.

XV. Dumplings.

Oxford Dumplings. Mix well together two ounces of grated bread, four ounces of currants, four ounces shred suet, a tablespoonful sifted sugar, a little allspice, and plenty of grated lemon-peel. Beat up well two eggs, add a little milk, and divide the mixture into five dumplings. Fry them in butter to a light-brown color, and serve them with wine sauce.

The following is one form of dumpling for apples or other fruit, and is easily prepared. The proportions are: One quart of flour, one egg, one teaspoonful of soda, one pint of buttermilk, or enough to mix your flour, and a little salt. Have ready plenty of boiling water. Roll vour dough about three-fourths of an inch thick, A