Take a moderate sized baking-dish, around which lay small sponge cakes, split and buttered on both sides. Spread them with marmalade or preserves on the inside. Put in the centre of the dish pieces of cake buttered and spread with preserves on both sides. Leave room for a custard, to be made, seasoned and poured over the pudding before baking. Eat hot with hot sauce.--_Mrs. V. R. I._ PRESERVE PUDDING. 1 cupful preserves. 1 cupful sugar. Nearly a cupful butter. 5 eggs. Bake in pastry.--_Mrs. E. B._ JELLY ROLL. 3 eggs. 1 cupful sugar. 1 cupful flour. 1 teaspoonful cream of tartar. ½ teaspoonful soda, dissolved in milk. Bake in pie-pans, spread with acid jelly, roll up in a compact form.--_Mrs. R._ SWEETMEAT PUDDING. Yolks of 10 eggs. Whites of 2. 1 pound of sugar. Half a pound of butter, beaten with the sugar, and poured over pastry, on which is placed a layer of sweetmeats and a layer of some other preserves. Any two kinds of preserves may be used.--_Mrs. ----._ _Sweetmeat Pudding._ ½ pound of sugar. ½ pound of butter. Juice and rind of one lemon. 8 eggs. Mix the eggs, well beaten, with the sugar. Melt the butter and pour into the mixture. Line a dish with rich pastry, on which lay sweetmeats, damson, or peach preserves, or any other kind that may be convenient. On this, place one layer of the mixture above mentioned, then another of sweetmeats. Put a layer of the mixture on top, and bake. CHEESE-CAKE PUDDING. Yolks of eight fresh eggs, three-quarters of a pound of good brown sugar, and the same of butter, well creamed together. Beat the eggs light, mix all the ingredients well; season with nutmeg or extract of lemon; add a tablespoonful of good brandy or rum. Bake in a pastry, in small tins or plates.--_Mrs. Dr. P. C._ TRANSPARENT PUDDING. 8 eggs, beaten very light. ½ pound of sugar. ½ pound of butter. Nutmeg, mace, or any spice for flavoring. Put it on the fire in a tin pan, stirring constantly till it begins to thicken. When cool, pour it over a rich paste, and bake over a moderate fire. Add citron, if you like.--_Mrs. Dr. E._ _Transparent Pudding._ ¼ pound of sugar. ¼ pound of butter. Dessertspoonful of rose water. Stir well till light. Beat four eggs very light, and add to the other ingredients. Butter the baking-dish, line with stale cake, sliced thin, which you may cover with sweetmeats of any kind. Pour the mixture on, and bake for nearly an hour.--_Mrs. I. H._ _Transparent Pudding._ Yolks of 10 eggs; whites of 2. 1 pound of sugar, ½ pound of butter. Season with nutmeg.