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Puddings Made from Stale Bread and Cake: Beat

Butter a quart melon mold and scatter over it a few currants, raisins, nut meats, or tiny bits of citron. Fill the mold almost to the top with broken bits of cake, and sprinkle a little fruit through it if the pieces are of plain cake. Beat 2 eggs, stir in 2 tablespoonfuls sugar, a dash salt, and the milk. Pour this custard over the cake in the mold, turning in a little at a time to allow the cake to absorb the liquid, until all the custard is used.

Put on cover and place the mold in a kettle of boiling water, not allowing the water to come quite to the top of the mold. Place a lid on the kettle and let it boil an hour. Serve the pudding hot, with wine or fruit sauce.

Crumb Pudding. 3 eggs, cupful sugar, cupful soft bread crumbs, cupful farina, cupful broken nut meats, cupful butter, cupful powdered sugar, 2 tablespoonfuls milk, 1 teaspoonful McIlhenny's Mexican Vanilla.

Beat the yolks of eggs until light and lemon-colored. Gradually add sugar, bread crumbs, and farina. Mix perfectly, fold in the whites of eggs beaten stiff, and nut meats. Pour into 2 layer-cake pans which have been buttered and floured. Bake half an hour in a slow oven. When slightly cooled, put the layers together with a creamy sauce made as follows:

Cream cupful butter, add gradually cupful powdered sugar and 2 tablespoonfuls milk, add drop by drop. Flavor with 1 teaspoonful McIlhenny's Vanilla. Serve hot.-KATHERINE A.

FRENCH.

Peach Crumb Pudding. 1 pint stale-bread crumbs, 1 tablespoonful melted butter, 2 eggs, cupful sugar.

On a pint of stale-bread crumbs pour boiling water and stir in melted butter. After standing till thoroughly soaked, add eggs and sugar. On the bottom of a buttered dish put a thin layer of this batter, over it a layer of sliced peaches, and so on, dredging each layer of peaches with sugar, till the dish is full, having batter at the top. About an hour in a moderate oven will be required for the baking. Serve with sweetened cream.

Suet Cherry Roly-Poly. 5 ounces suet, pound flour, 1 teaspoonful salt.