The rinds of two oranges, grated, and the juice of one lemon.--_Mrs. Dr. T. W._ _Orange Pudding._ Take skin of a large orange, boil it soft, pound it, and add the juice of one orange, with the juice of a lemon, ten eggs, one pound butter, one pound sugar; beat to a cream; add glass of wine, brandy, and rose water.--_Mrs. J. T. G._ _Orange Pudding._ Pare two oranges, beat very fine, and add half a pound of sugar, and half a pound of butter, washed. Beat the yolks of sixteen eggs, and add to them the other ingredients, well mixed and beaten together. Bake in a puff-paste. For eight or ten persons.--_Mrs. F._ _Orange Pudding._ Put two oranges and two lemons into five quarts of water. Boil them till the rinds are tender, then take them out, slice them thin, and take out the seed. Put a pound of sugar into a pint of water. When it boils, slice into it twelve pippins, sliced and cored. Lay in the lemons and oranges; stew them tender. Cover the dish with puff-paste. Put in the fruit carefully, in alternate layers. Pour over the syrup, put some slips of paste across it, and bake it.--_Mrs. E._ LEMON PUDDING. ½ pound sugar. ¼ pound butter, well creamed. Yolks of 8 eggs. Pour this mixture into a rich crust of pastry, after adding the grated rind of two lemons. Then partially bake it. Beat the whites very stiff, and add a spoonful of sugar for each egg. Then add the juice of two lemons, pour this méringue over the pudding and brown it quickly.--_Mrs. I. D._ _Lemon Pudding._ ½ pound butter. ¾ pound sugar. 6 eggs. ½ pint milk. 3 lemons, juice and rind.--_Miss E. W._ _Lemon Pudding._ 6 eggs. ¾ pound sugar. ¼ pound butter. Juice of two lemons. Pour on the butter boiling hot.--_Mrs. E. B._ _Lemon Pudding._ 6 eggs. 7 tablespoonfuls sugar. 1 tablespoonful flour. 1 tablespoonful butter. 1 pint of buttermilk. Season with extract of lemon, beat well and bake in a crust.--_Mrs. A. C._ LEMON MÉRINGUE. One pint of bread crumbs soaked in a quart of new milk. 1 cup of sugar. Yolks of 4 eggs. Grated rind of 1 lemon. Beat these ingredients light and bake as custard. Then spread on fruit jelly or stewed apples (fresh). Froth the whites with four tablespoonfuls of sugar and juice of the lemon. Spread over the top and brown.--_Mrs. Col. S._ _Lemon Méringue._ The rind of two small lemons and the juice of one. 2 cupfuls sugar. ½ cup butter. ½ cup cream (or sweet milk). 6 eggs, beaten separately. Leave out the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste.--_Mrs. H._ ALMOND PUDDING. Blanch a pound of almonds, pound them with rose water to prevent their oiling; mix with them four crackers, pounded, six eggs, a pint of milk or cream, a pound of sugar, half a pound of butter, four tablespoonfuls of wine. Bake on a crust.--_Mrs. Dr. T. W._