Cook one cup of prunes until soft in as little water as possible, and rub through a colander. Beat the whites of five eggs to a stiff froth and add to the prunes. Mix a half cup of sugar and a half teaspoonful of cream of tartar thoroughly and sift into the prunes. Put in a baking dish and bake a few minutes in a moderate oven to cook the egg. Serve with a custard made as follows:

Custard. - Put one pint of milk into a double boiler to scald. Beat the yolks of four eggs until light. Add to them two table-spoonsful of sugar. When the milk is scalded pour it into the egg mixture, then pour the whole back into the double boiler. Bring to the scalding point, remove from the stove and add one teaspoonful of vanilla. Stand away to cool.

Pancake

One pint cream, three tablespoonsful of wine, half pound flour, six eggs, leaving out half of the whites, quarter pound butter. Mix all well together and fry thin.

Pancakes Fried Without Butter Or Lard

Six eggs well beaten, one pint cream, four ounces sugar, a glass of wine, half a nutmeg, and as much flour as will make it almost as thick as ordinary batter. Heat the frying-pan tolerably hot and pour in the batter thin.

City Pudding

A layer of grated bread covered with sugar, to which add a little cinnamon, and nutmeg. Put on it some lumps of butter, and a layer of sliced apples a quarter inch thick. Then add another layer of bread, sugar, spices, and butter, and so on in layers till the pan is full. Then pour on a wineglass of water. Bake for three-quarters of an hour. Serve with hard sauce.

Another Whortleberry Pudding, No. X

Take half a pound of butter, half a pound sugar, three-quarters pound of flour, and five eggs to one quart of berries. Rub the berries in the flour and bake in a dish. Serve it with sauce.

A Good Pudding For Winter

Grate a loaf of stale bread. Peel and chop fine half dozen apples. Add to the grated bread a little sugar and nutmeg, and put in a deep dish alternate layers of bread and apples, having the lower and upper layer of bread. Pour over this a teacup of water, and a few pieces of butter. Bake as you would other puddings.

Peach Pudding

Take large open-stone peaches, peel and stone them, halve them, and place them in a dish with the bowls up. Make a very sweet custard and pour over the peaches. Then bake them.

Plum Pudding

Take slices of light bread spread thin with butter, and put them in a pudding dish in alternate layers of bread and raisins till within an inch of the top. Add five eggs well beaten and stir in one quart milk. Pour it over the pudding, after adding sugar and spice to taste. Bake twenty-five minutes. Eat with liquid sauce if preferred. Before using the raisins boil them in a little water, and put all in.

Omelet Au Rhum

Add a sherry-glassful of sugar to six eggs, and make the omelet as a plain omelet. When turned on to the dish sprinkle a little sugar on top, and pour over it five or six tablespoonsful of rum. Set it on fire, and send it to table burning.