Boil one and a half pounds potatoes very tender. Add half a pound butter, and rub both together through a sieve. Then add a small cupful milk, six eggs, one and a half cupful sugar. Beat all together and add a little salt, the juice and rind of a lemon. Then beat again, and prepare pastry. Bake twenty minutes. It may be baked without pastry. Irish potato pudding may be made by the same recipe.--_Mrs. A. C._ CREAM PUDDING. Beat six eggs to a froth and stir into them three tablespoonfuls sugar and the grated rind of a lemon. Mix one pint milk, one pound flour, and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add a pint of thick cream. Bake in cups or pudding dishes.--_Mrs. Col. W._ TYLER PUDDING. 4 eggs. 3 cupfuls sugar. 1 cupful butter, washed and melted. 1 cupful cream, seasoned with lemon. Bake in a paste.--_Mrs. C. N._ MOLASSES PUDDING. 1 cupful molasses. ½ cupful butter and lard mixed. 1 cup not quite full of buttermilk. 3 eggs. 1 teaspoonful soda. Flour enough to make it as thick as cake batter. If you wish to eat it cold, add another cup of sugar. Bake it quickly.--_Mrs. M. S. C._ _Molasses Pudding._ 1 teacup sugar. 1 teacup butter. 2 teacups molasses. 2 teacups flour. 4 eggs. 1 tablespoonful ginger. 1 teaspoonful soda dissolved in a few spoonfuls of buttermilk. Eat with sauce. Excellent. _Molasses Pudding._ 9 eggs. 4 cupfuls molasses. 1 teacup butter. Bake in a paste.--_Mrs. P. W._ COTTAGE PUDDING. Beat to a cream one large cupful of sugar and two and a half tablespoonfuls of lard and butter mixed. Stir in one well beaten egg, one large cup of buttermilk with soda dissolved in it. Add nutmeg to the taste. Take one pint of flour and rub into it, dry, two tablespoonfuls cream of tartar. Then add the other ingredients. Bake three-quarters of an hour and serve with wine sauce.--_Mrs. A. F._ TEXAS PUDDING. 3 eggs (yolks and whites beaten separately). 3 cupfuls sugar. 1 cupful butter. 1 cupful sweet milk. Two tablespoonfuls of flour. Bake in a crust. This will fill three pie-plates.--_Mrs. McN._ SNOWBALL PUDDING. Boil one quart of rich milk and then thicken it with a tablespoonful of flour or arrow-root. Beat up the yolks of four eggs with three tablespoonfuls of white sugar. Then pour the milk slowly into the eggs and sugar, stirring all the time. Pour this custard into a pudding dish and brown it slightly. Beat up the whites to a stiff froth, adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it on the custard (when browned) in the form of balls, as large as an egg. Set it back in the stove to brown a little.--_Mrs. S. T._ THICKENED MILK PUDDING.