Put into a deep dish six or eight large soda crackers. Add a large lump of butter and a teacup of sugar. Grate the rind of two lemons and squeeze the juice over the crackers. Then pour boiling water all over them, and allow them to stand till they have absorbed it and become soft. Beat the yolks and whites of three eggs separately. Stir them gently into the crackers. Butter a deep dish and pour in the mixture, baking it a nice brown. If not sweet enough, add sugar to the eggs before mixing them.--_Mrs. M. C. C._ RICE PUDDING. Boil half a pound of rice in milk, till quite tender. Then mash the grains well with a wooden spoon. Add three-quarters of a pound of sugar, and the same of melted butter, half a nutmeg, six eggs, a gill of wine, and some grated lemon peel. Bake it in a paste. For a change, it may be boiled, and eaten with butter, sugar, and wine.--_Mrs. E._ _Rice Pudding._ Sweeten three pints of sweet milk, and flavor with lemon or vanilla. Put in this a small cupful of raw rice, thoroughly washed. Bake, and serve cold.--_Mrs. H. S._ _Rice Pudding._ 3 cupfuls boiled rice. 6 eggs. 1½ cupful sugar. 1½ pint milk. 1 wine-glassful wine and brandy. 1 tablespoonful melted butter. Flavor with nutmeg.--_Mrs. Col. S._ _Rice Pudding._ Boil a cup of rice till nearly done, then add a pint of milk. When perfectly done, mash, and, while hot, add half a pound of butter, one pound of sugar, six fresh eggs, beaten till light. (Beat the sugar with the eggs.) Season with wine or brandy, and one grated nutmeg. Lemon is another good seasoning for it. Put in rich puff paste, and bake till a light brown.--_Mrs. Dr. R. W. W._ _Rice Pudding._ Boil one cup of rice in one quart of milk. Add six eggs and a small tablespoonful of butter. Sweeten and flavor to the taste, and bake.--_Mrs. B._ IRISH POTATO PUDDING. 1 pound mashed Irish potatoes. 1 pound sugar. 2 cupfuls butter, well creamed. 5 eggs. 1 teacup cream. 1 wine-glassful brandy. Stir the ingredients thoroughly together. Bake in pastry without tops.--_Mrs. Dr. J. F. G._ SWEET POTATO PUDDING. 1 quart grated sweet potatoes. 10 eggs, well beaten. 3 cupfuls sugar. 1 cupful flour. 1 cupful butter. 1 quart milk. Bake slowly in a pan. Serve with sauce.--_Mrs. G. A. B._ _Sweet Potato Pudding._ Grate three or four large sweet potatoes and put them immediately in three pints of sweet milk to prevent them from turning dark. Beat six eggs light, add four ounces melted butter, and mix well with potatoes and milk. Add eight tablespoonfuls of sugar, and season with lemon or vanilla. Bake without a crust.--_Mrs. W. C. R._ _Sweet Potato Pudding._