Put a layer of raisins on the bottom of a large pudding-dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little, put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on another layer of crackers, custard and fruit, and proceed thus till you have four layers. Then pour over the whole enough custard to rise even with the crackers. It is best made over night, so that the crackers may soak. Bake from an hour and a half to two hours. During the first half-hour, pour on, at three different times, a little of the custard, thinned with milk, to prevent the top from being hard and dry. If it browns fast, cover with paper. Bread and butter pudding is made in a similar manner. SAUCES FOR PUDDINGS. =Liquid Sauce.=—Six table-spoonfuls of sugar. Ten table-spoonfuls of water. Four table-spoonfuls of butter. Two table-spoonfuls of wine. Nutmeg, or lemon, or orange-peel, or rose-water, to flavor. Heat the water and sugar very hot. Stir in the butter till it is melted, but be careful not to let it boil. Add the wine and nutmeg, just before it is used. =Hard Sauce.=—Two table-spoonfuls of butter. Ten table-spoonfuls of sugar. Work this till white, then add wine or grated lemon-peel, and spice to your taste. =Another Hard Sauce.=—Mix half as much butter as sugar, and heat it fifteen minutes in a bowl set in hot water. Stir till it foams. Flavor with wine or grated lemon-peel. =A Healthful Pudding Sauce.=—Boil, in half a pint of water, some orange or lemon-peel, or peach-leaves. Take them out and pour in a thin paste, made with two spoonfuls of flour, and boil five minutes. Then put in a pint of sugar, and let it boil. Then put in two spoonfuls of butter, add a glass of wine, and take it up before it boils. =An excellent Sauce for any Kind of Pudding.=—Beat the yelks of three eggs into sugar enough to make it quite sweet. Add a tea-cup of cream, or milk, and a little butter, and the grated peel and juice of two lemons. When lemons can not be had, use dried lemon-peel, and a little tartaric acid. This is a good sauce for puddings, especially for the Starch Minute Pudding. Good cider in place of wine is sometimes used. PASTE FOR PUDDINGS AND PIES. This is an article which, if the laws of health were obeyed, would be banished from every table; for it unites the three evils—animal fat, _cooked_ animal fat, and heavy bread. Nothing in the whole range of cooking is more indigestible than rich pie-crust, especially when, as bottom crust, it is made still worse by being soaked, or slack-baked. Still, as this work does not profess to leave out unwholesome dishes, but only to set forth an abundance of healthful ones, and the reasons for preferring them, the best directions will be given for making the best kinds of paste.