Cream half a pound of butter; work into it six tablespoonfuls of sugar; beat in one egg, add a wine-glass of wine or brandy, and half a grated nutmeg. Set it on the fire, and as soon as it boils, serve it for the table.--_Mrs. F._ AMHERST PUDDING. 3 cupfuls of flour. 1 cupful of suet. 1 cupful of milk. 1 cupful of molasses. 2 cupfuls of raisins. 1 teaspoonful of salt. 1 teaspoonful of cloves and the same of cinnamon. ½ teaspoonful of soda, dissolved in milk. To be boiled three hours in a coarse bag, and eaten with wine sauce.--_Mrs. W._ BOILED PUDDING OF ACID FRUIT. 1 quart of flour (or the weight in stale bread). 2 eggs. 1 pint of milk. 1 teaspoonful of salt. ½ pound of dried fruit. If apples are used, plump them out by pouring boiling water on them, and let them cool before using them. Season with mace and nutmeg, and eat with sauce.--_Mrs. T._ CHERRY PUDDING. 3 cupfuls of flour. 2 cupfuls of fruit. 1 cupful of molasses. 1 cupful of milk. 2 teaspoonfuls of cream tartar. 1 teaspoonful of soda, put in the flour. 1 cupful of suet. Mix well, put in a buttered mould, and boil three hours and a half--_Miss E. T._ TROY PUDDING. 1 cupful of milk. 1 cupful of molasses. ½ cupful of currants. ½ cupful of butter. 1 teaspoonful of baking soda, dissolved in the milk. 1 teaspoonful of ginger. 1 teaspoonful of ground cloves. Enough flour to make it as stiff as soft gingerbread. Put it in a mould, and steam four hours. If no steamer is at hand, tie the mould in a cloth and boil four hours. Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of cream or milk, boiled with a small piece of butter. Add wine, if you like.--_Mrs. W. C. R._ SWEET POTATO ROLL. Prepare pastry as for cherry roll. Spread it out, and cover it with layers of boiled sweet potatoes, thoroughly mashed. Pour over it melted butter and sugar, highly flavored with lemon. Roll it up, boil in a bag, and serve with butter and sugar sauce.--_Mrs. Dr. J. F. G._ BOILED SWEETMEAT PUDDING. Twelve ounces flour and eight ounces butter rolled in a square sheet of paste. Spread over the whole sweetmeats (or stewed fruit, if more convenient). Roll closely and boil in a cloth. Pour sauce over it.--_Mrs. T._ BOILED BREAD PUDDING. Pour one quart milk over a loaf of grated stale bread. Let it stand till near dinner time. Then beat six eggs very light and add them to the bread and milk, together with a little flour, to make the whole stick. Flour the bag and boil. Eat with sauce.--_Mrs. J. A. B._ _Boiled Bread Pudding._ (_Economical._) Soak one pound stale bread in enough milk to make a pudding. When soft, beat it up with two eggs and three tablespoonfuls flour. Pour in a large lump of butter, melted. Put in any sort of fruit you like, and then boil.--_Miss E. T._ BOILED PUDDING.