Make up one quart of flour as for soda biscuit. Roll like pastry, putting on bits of lard or butter several times. Make out the dough like biscuit, roll thin and on each piece put two or three pieces of canned peaches. (Peach preserves or marmalade would answer also.) Add a teaspoonful of butter, and (if you use canned peaches) a tablespoonful of sugar to each dumpling. Draw the edges firmly together and place them in a deep, large baking-dish. Put sugar and butter between, and pour, over all, the syrup from the can. (Use a three-pound can for this quantity of flour.) Bake quickly and serve with or without sauce. A good substitute for the old-fashioned "pot peach pie." Baked apple dumplings may be made in the same way.--_Mrs. S. T._ CURRANT PUDDING. 1 pound currants. 1 teaspoonful soda. 1 teaspoonful salt. Nutmeg to suit the taste. Citron will improve the flavor. Eat with wine sauce.--_Mrs. Dr. E._ RASPBERRY PUDDING. One pint flour, six eggs, yolks and whites beaten separately. Mix the eggs with a pint of milk and one cupful of butter. Into this stir the flour. Make the berries very sweet. Mash them and stir them into the batter. Bake in a dish and serve with sauce.--_Mrs. C. C._ CHERRY PUDDING. 10 eggs. 1 cupful melted butter. 1 quart milk, make in a thick batter. 1 pound dried cherries (stoned).--_Mrs. Dr. E._ APPLE PUDDING. 1 pound apples stewed very dry. 1 pound sugar. ½ pound butter. Yolks of 7 eggs. Rind and juice two lemons. Bake in a paste.--_Mrs. Dr. E._ _Delicious Apple Pudding._ Three eggs, one cupful sugar, one cupful melted butter, one cupful sweet milk, one and one-third cupful of apples, one teaspoonful essence of lemon; baked in pastry. This quantity will make two plates.--_Mrs. M. M. D._ _Apple Pudding._ Boil and strain twelve apples as for sauce. Stir in one-quarter pound butter, and the same of sugar. When cold, add four eggs, well beaten. Pour into a baking-dish thickly strewn with crumbs, and strew crumbs on the top. When done, grate white sugar on top.--_Mrs. M._ _Apple Pudding._ 1 quart chopped apples. 1 pint flour. 1 pint new milk. 3 eggs. Bake quickly after mixing, and eat with sauce.--_Miss E. T._ _Dried Apple Pudding._ Wash ten ounces of apples well in warm water. Boil them in a quart of water. When soft, add ten ounces of sugar, eight ounces of butter, the juice and grated rind of two lemons. When cold and ready to bake, add five beaten eggs. Bake with or without pastry. Ten ounces of apples will make a common sized pudding.--_Mrs. R._ BAKED APPLE ROLL. Make a paste, roll out thin. Spread over it apples cut in thin slices. Sprinkle nice sugar, and put bits of butter all over this. Roll it up, place it in a baking-pan. Pour in water and put sugar and butter around it, grating over all a nutmeg. Any other kind of fruit can be made into the same kind of roll.--_Mrs. S. T._ APPLE MÉRINGUE, _with custard_.