Beat the yolks of the eggs with two cups of flour and some milk, then stir in the other ingredients, adding a little salt and ginger. If too stiff, add more milk. The water must be boiling when the pudding is put in. It will take two hours to cook.--_Mrs. M. E. J. B._ PLUM PUDDING. 8 eggs (the yolks and whites beaten very light). 1 pint of suet chopped fine. 1 pint of sweet milk. 1½ pint stoned raisins, rubbed in flour. 1 quart of bread crumbs rubbed till very fine. Half pint citron sliced thin. 1 teacup of light brown sugar. Grease and flour your mould, pour your pudding in, boil two hours, and eat with rich boiled sauce, made of sugar, butter, wine, and nutmeg.--_Mrs. B. C. C._ _Recipe for a simpler Plum Pudding._ 3 cupfuls flour. 1 cupful raisins. 1 cupful brown sugar. 1 cupful buttermilk. ½ cup molasses. 1 cup of suet, or half a cup of butter. 2 eggs. 1 teaspoonful soda. Boil and eat with sauce.--_Mrs. E. B._ ECONOMICAL PLUM PUDDING. 4 cupfuls flour. 1½ cup of suet. 1 cupful milk. 2 cupfuls raisins. 1 cupful molasses. 2 eggs, and 1 teaspoonful of soda. Boil four hours.--_Mrs. L._ _Another Recipe for the Same._ One bowl of raisins, one of currants; one of bread crumbs; one bowl of eggs; one of brown sugar; one of suet; citron at pleasure. Boil four hours.--_Mrs. L._ ORIGINAL PUDDING. Reserve a portion of light dough intended for breakfast. Set it in a cool place, and four hours before dinner, roll thin, without kneading. Sprinkle thickly over it, first, a layer of sliced citron, then a layer of seeded raisins. Roll up and lay on a buttered bread-pan till very light. Then either boil in a cloth, prepared by wetting first and then flouring (the pudding being allowed room for rising in this cloth), or set the pan in the stove and bake. In the latter case, after it becomes a light brown, it must be covered with a buttered paper. Dough for French rolls or muffin bread is especially adapted to this kind of pudding.--_Mrs. S. T._ STEAMED PUDDING. ½ pound of seeded raisins. 4 eggs. 2 cupfuls of sugar. 3 cupfuls of flour. 1 cupful of sour cream. 1 teaspoonful of soda. 2 teaspoonfuls of cream tartar. Let it steam two hours. Have the water boiling fast, and don't open till it has boiled two hours.--_Mrs. Dr. J._ BOILED PUDDING. One pound of flour, twelve ounces of butter, eight ounces of sugar, twelve ounces of fruit (either dried cherries or two kinds of preserves). A little mace and wine. Boil like a plum pudding. SAUCE FOR THE SAME. One pint of cream, large spoonful of butter, one glass of wine. Season to the taste. Let it cook, but not come to a boil.--_Mrs. A. F._ _Another Sauce._