Good puddings are nutritious and wholesome, and an excellent variety can be made at a comparatively small expense. Pies, as they are usually made, with greasy and indigestible pastry, are positively unhealthy; if they are made with a plain bottom crust, and abundantly filled with ripe fresh or dried fruit, they are not so objectionable. Rich cake is always an extravagance, but some of the plainer kinds are pleasant additions to lunch and supper; we subjoin a few good receipts.

Swiss Pudding. Sift together half a pound of flour, (cost two cents,) one heaping teaspoonful of baking powder, and one of salt; rub together four ounces of granulated sugar, (cost three cents,) and two ounces of butter, (cost four cents,) and when they are well mixed, so as to be granular but not creamy, add the flour gradually until all is used; make a hollow in the middle of the flour, put into it one egg, half a teaspoonful of lemon flavoring, and half a pint of milk, (cost of these ingredients four cents;) mix to a smooth paste, put into a well buttered and floured mould, and set this into a large pot with boiling water enough to come two-thirds up the side of the mould; steam the pudding three quarters of an hour, or until you can run a broom splint into it without finding the pudding stick to the splint. Turn the pudding out of the mould, and send it to the table with the following sauce:

Cream Sauce. Stir together over the fire one ounce each of flour and butter, (cost two cents;) as soon as they are smooth pour into them half a pint of boiling milk, (cost two cents,) add two ounces of sugar and half a teaspoonful of lemon flavoring, (cost two cents,) and use with the pudding as soon as it boils up. The sauce and pudding will cost about twenty cents.

College Puddings. Mix well together eight ounces of dried and sifted bread crumbs, (cost three cents,) two ounces of very finely chopped suet, (cost two cents,) two ounces of currants, two eggs, and two ounces of sugar, (cost together five cents,) a teaspoonful of salt, three grates of nutmeg, and sufficient milk to moisten, about one cents’ worth; make the puddings up in little round balls, roll them first in sifted bread crumbs; next dip them in beaten egg, and then roll them again in bread crumbs; fry them in plenty of hot fat, and serve them with sugar dusted over them. Five cents will cover the cost of frying them; and a nice dishful will cost you about eighteen cents.

Cream Rice Pudding. Wash four ounces of rice, (cost three cents,) through two waters, put it into a baking dish with three ounces of sugar, and a teaspoonful of flavoring, (cost three cents,) pour in one quart and a pint of milk, (cost twelve cents,) and put it into a moderate oven to bake an hour and a half, or until it is of a creamy consistency. This pudding is very delicate and wholesome, and costs fifteen cents.

Half-pay Pudding. Carefully wash and dry a quarter of a quarter of a pound of Zante currants, (cost three cents,) stone the same quantity of raisins, (cost three cents,) and chop an equal amount of suet, (cost two cents;) mix them with eight ounces of stale bread, (cost three cents,) three tablespoonfuls of molasses, half a pint of milk, and a teaspoonful each of spice, salt, and baking powder, (cost four cents.) Put these ingredients into a mould which has been well buttered and floured, and steam them about three hours. If by any mischance the top of the pudding is watery, you can remedy it by putting it into a hot oven for ten or fifteen minutes to brown. When you are ready to use it, turn it from the mould and send it to the table with some CREAM SAUCE. This is an excellent plum pudding, and costs only about twenty cents, including sauce.

Bread Pudding. Slice a five cent loaf of bread, spread it lightly with two cents’ worth of butter, and lay it in a baking dish; break one egg, (cost one cent,) into a bowl, add to it two ounces each of flour and sugar, (cost two cents,) a teaspoonful of salt, and a pint of milk, (cost four cents;) mix, flavor to taste, pour over the bread, and bake the pudding about half an hour in a quick oven. It will be very nice, and cost about fifteen cents.

Cup Custards. Boil a pint of milk, (cost four cents,) with two ounces of sugar and half the yellow rind of a lemon, (cost three cents;) meantime beat four eggs, (cost four cents,) and strain the milk into them; mix thoroughly, strain again, and pour into cups; set these in a baking pan containing hot water enough to reach half way up the sides of the cups, and either set the pan over the fire until the custards are firm, or bake them in the oven; they will set in twelve or fifteen minutes. The cost will be about twelve cents.

Fruit Dumpling. Make a nice suet crust, as directed for SUET DUMPLINGS on page 53, roll it out about quarter of an inch thick, spread it with ten cents’ worth of ripe fruit, quarter of a pound of sugar, (cost three cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth wet with scalding water, and well floured next the dumpling, and boil it in a large kettle half full of boiling water for two hours, taking care that the pot does not stop boiling, or remain uncovered, or the dumpling will be heavy.

When it is done take it from the pot, unroll it from the cloth, and serve it with a few cents’ worth of molasses; it will cost about twenty cents.

Apple Dumplings. Pare and core five cents’ worth of apples, keeping them whole; make a suet crust as directed for SUET DUMPLINGS on page 53, roll it out, and cut it in as many squares as you have apples; sprinkle a little spice on the apples, fold the corners of the pieces of paste up over them, pinch them together, tie each one in a floured cloth, and boil for one hour as directed in the previous receipt; then take them from the pudding cloths, and serve them with five cents’ worth of butter and sugar; they can be made for about fifteen cents.

Baked Apple Dumplings. Make a paste of half a pound of flour, (cost two cents,) quarter of a pound of butter, (cost eight cents,) and enough cold water to wet it up, about half a pint; roll it out very thin and fold it four times; repeat this process twice; then put the paste in a cool place for five minutes, and roll and fold again; do this three times, and then cut the paste in squares, and lay on each an apple prepared as above; fold the paste over the apples, turn them bottom up on a baking sheet, brush them with a well beaten egg, (cost one cent,) sift over them an ounce of powdered sugar, (cost one cent,) and put them in a moderate oven to bake for three quarters of an hour. They will cost about eighteen cents, and be very nice.

Lemon Dumplings. Sift eight ounces of dried bread crumbs, (cost three cents,) mix them with the same quantity of very finely chopped suet, (cost four cents,) pare off the thin yellow rind of a lemon, (cost two cents,) chop it very fine, and add it with the juice to the bread and suet; mix in half a pound of sugar, (cost six cents,) one egg, (cost one cent,) and enough milk to make a stiff paste, about half a pint, (cost two cents;) divide the paste into six equal balls, tie them in a floured cloth as directed for BOILED APPLE DUMPLINGS, and boil them an hour. Serve them with five cents’ worth of butter and sugar, or syrup. They will cost about twenty-three cents, and are really delicious.

Rice Croquettes. Boil half a pound of well washed rice, (cost five cents,) in one quart of cold water, with a level tablespoonful of salt, half a pint of milk, (cost two cents,) half the yellow rind of a lemon, or two inches of stick cinnamon, and two ounces of sugar, (cost two cents,) for half an hour, after it begins to boil, stirring it occasionally to prevent burning; take it from the fire, stir in one at a time, the yolks of three eggs, (cost three cents,) and return to the fire for ten minutes to set the egg; then spread the rice on an oiled platter, laying it about an inch thick, and let it get cool enough to handle. When it is cool enough turn it out of the platter upon some cracker dust spread on the table, cut it in strips one inch wide and three inches long, roll them into the shape of corks, dip them first in beaten egg, then in cracker-dust, and fry them golden brown in plenty of smoking hot fat; lay them on a napkin for a moment to free them from grease, put them on a dish, dust a little powdered sugar over them, and serve them. They will cost, including the last mentioned ingredients, about twenty cents.

Fruit Tarts. Stew ten cents worth of fruit and four ounces of sugar together; make some pastry according to the directions in the receipt for BAKED APPLE DUMPLINGS; line deep pie-plates with the paste, building up a rim of paste around each; fill them with the stewed fruit, and bake them about three quarters of an hour in a moderate oven; two good sized tarts can be made for twenty-five cents; and the fruit can be varied to suit the season of the year, and the taste of the eaters.

Rice Cakes. Sift together six ounces each of rice and wheat flour, (cost about seven cents,) rub into them four ounces of lard or meat drippings, (cost four cents,) four eggs, (cost four cents,) and sufficient milk to make a thick cake-batter; beat it thoroughly, pour it into a greased cake-pan, and bake it one hour. A good sized cake will cost about fifteen cents.

Rock Cakes. Mix well together four ounces each of butter and sugar, (cost twelve cents,) add four ounces of well washed currants, (cost three cents,) one pound of flour, (cost four cents,) and three eggs, (cost three cents;) beat all these ingredients thoroughly, roll them into little balls, or rocks, and bake them on a buttered baking pan. A good supply will cost about twenty-two cents.

Caraway Cake. Beat to a cream four ounces each of butter and sugar, (cost twelve cents,) stir in two eggs, (cost two cents,) one gill of milk, (cost one cent,) one pound of sifted flour, (cost four cents,) and five cents’ worth of caraway seed; bake the cake for two hours in a deep earthen dish, testing it with a clean broom splint to be sure it is done before you take it from the oven. It will cost about twenty-four cents.

Soft Gingerbread. Melt one ounce of butter, (cost two cents,) add it to half a pint of molasses, (cost five cents,) with one level teaspoonful each of ground cloves, cinnamon, and ginger, (cost one cent;) dissolve one level teaspoonful of soda in half a pint of boiling water, mix this with the molasses, and lightly stir in half a pound of sifted flour (cost two cents;) line a cake-pan with buttered paper, pour in the batter, which will be very thin, and bake it about half an hour, or until you can run a broom-splint into it, and withdraw it clean. The cake, which will be a good size, will cost about ten cents.

Sweet Biscuits. Rub four ounces of butter, (cost eight cents,) into one pound of flour, (cost four cents;) dissolve four ounces of sugar, (cost three cents,) in half a pint of warm milk, (cost two cents.) Pour this into the flour, mixing it smoothly; then dissolve half a level teaspoonful of cream of tartar in one gill of cold water, and stir it into the above ingredients. When they are thoroughly mixed, roll out the paste about quarter of an inch thick, cut it out in small round cakes, and bake them golden brown, at once, in a quick oven. A good supply will cost about seventeen cents.