Whip the whites of the five eggs to a stiff froth. Add one teacup pulverized sugar and season with extract of vanilla. Put this over the pudding and set in the stove again to brown it slightly. Serve hot with a rich sauce made of sugar and butter seasoned with nutmeg and Madeira wine. TEACUP PUDDING. 1 teacup grated bread. 1 teacup raisins. 1 teacup chopped apples. 1 teacup chopped suet. 3 eggs. 1 gill of cream. Wine glass of brandy. Spice and sugar to taste.--_Mrs. Dr. J._ FRENCH PUDDING. Grate one pint stale bread. Pour over it one quart fresh milk, yolks of four eggs, rind of one lemon and part of juice, one teacup of sugar, piece of butter size of an egg. Mix all well, put in a pudding-dish and bake until it looks like custard. Then set it to cool, after which spread the top with jelly or preserves. Beat the whites of the four eggs to a stiff froth, adding the remaining juice of the lemon and three tablespoonfuls of sugar. Spread this on top the preserves, then put the pudding again in the oven and bake a light brown.--_Mrs. C._ FRUIT PUDDING. 1 pint grated bread crumbs. 1 pound raisins. ¾ pound suet chopped fine. ½ pound sugar. ½ pint chopped apples. Yolks of three eggs, well beaten. Pour over the top the whites of the three eggs, frothed and sweetened. Bake an hour.--_Mrs. ----._ PUDDING WITHOUT MILK OR EGGS. Put into a buttered baking-dish, alternate layers of grated bread, and finely chopped apples seasoned with brown sugar, bits of butter and allspice. Pour over it a pint of wine and water mixed. Let the top layer be bread crumbs, and bake one hour.--_Miss N._ MARROW PUDDING. Grate a large loaf of bread and pour on the crumbs a pint of rich milk, boiling hot. When cold, add four eggs, a pound of beef marrow, sliced thin, a gill of brandy with sugar and nutmeg to your taste. Mix all well together and bake it. When done stick slices of citron on the top. You may make a boiled pudding of this, if you prefer.--_Mrs. E._ ORIGINAL PUDDING. Crumb up four rolls. Pour over them a quart of fresh milk at the breakfast table. A half hour before dinner, beat up separately the yolks and whites of six eggs. After beating, put them together and stir them up. Take a piece of butter the size of a walnut, cut it in bits and throw it on top. _Sauce._ Throw in a bowl, a tablespoonful of flour and a large piece of butter. Cream it round and round. Add two teacups of sugar, one wine-glass of light wine, and nutmeg, and boil up.--_Miss R. S._ CRACKER PUDDING.