Take 3 pounds flour, 1 pound beef suet, 1 ounce salt, 1 quart milk, 2 ounces baking powder, 12 eggs, ½ pound sugar, and 1 pint cold water. Beat these ingredients all well together to the consistency of a cake batter dough (to drop easily from spoon). Have a well-greased pan, pour the mixture, and let bake about 1 hour, or till done. Make a white sauce as follows: 1 quart milk, 1 pint flour, 1½ pounds sugar, 2 pounds stewed peaches, and set on stove. Let come to boil. Make thickening of ½ pound cornstarch and 1 pint water, and pour into the mixture till it thickens, and when ready to serve pour over pudding and set in the oven for about 15 minutes to bake nice and brown. When done serve. =Peach fritters (for 20 men).= Take 4 pounds flour, 6 ounces baking powder, 1 ounce salt, 6 eggs broken in flour, 3 pints water, 1 can cream, 1 quart stewed peaches, mix all together. Add flour until it is thick enough to drop from spoon. Fry in hot lard like doughnuts. =Plum pudding (for 80 men).= Take 3 pounds beef suet chopped fine and freed from fiber, 2¼ pounds stale bread crumbs thoroly grated, ¾ pound brown sugar, rind of 3 lemons, ¾ pound flour, 3 pounds raisins, 3 pounds currants, 1½ pounds citron, 2 nutmegs, 15 eggs, 1½ pints milk. Put in deep pan, mix well, tie up with cloth in cans, boil 5 to 6 hours. Serve with cream sauce. Everything mentioned, except eggs, should be prepared the day before. Cost about $2.75. =Rice pudding (for 20 men).= Put on stove in a tin boiler 1 pound of rice in 3 quarts of water. Let boil about 1 hour or till done, then remove from stove and add 6 eggs, ½ pound lard, 1 pound sugar, ½ pound currants, ½ pound raisins, and ½ can cream diluted in 1 pint water. Season with nutmeg, cinnamon, and salt. Grease a bake pan and put mixture into the oven and let cook for about 1 hour or till done. =Tapioca pudding (for 20 men).= Take 2 pounds tapioca and boil in 1 pint cold water for 20 minutes. Remove from fire and add 1 quart fresh milk (cow’s), ¾ pound sugar, nutmeg, cinnamon, salt, and ¼ pound butter, and 8 eggs well beaten all together. Mix all thoroly together. Put in a pudding dish and bake ¾ hour or till done, and serve with sweet cream sauce. =Sauce for apple fritters (for 20 men).= Take 3 quarts boiling water, ¼ pound cornstarch, 1 can cream. Dissolve starch in a little cold water to make creamy paste of it. Pour cream in boiling water. Pour in cornstarch water when other water is boiling well. Add 2 ounces butter, stir well. Remove from stove and add ¾ pound granulated sugar, flour with a little nutmeg, cinnamon, lemon extract, and pinch of salt. Serve hot with fritters. Fritters also hot. NOTE.—In frying fritters do not let particles of fritters remain in grease; they will burn the grease. =Brandy sauce.= Take some good melted butter with new sweet milk, according to amount required. Sweeten to taste and add about 4 glasses of brandy. DESSERTS. =Ginger cakes.=