PEACH PUDDING.—A cup of flour, one tea-spoonful of baking-powder sifted in it; make into a very thick batter with three parts of a cup of milk, beat two eggs very light with a quarter cup of sugar, add a pinch of salt, mix, and then stir in as many cut-up peaches as you can; butter a bowl thoroughly, nearly fill with the mixture, tie a cloth over it, and plunge into _fast_ boiling water; boil one hour, taking care that ebullition _never ceases_ while the pudding is in the saucepan, or it will be soggy. Serve with cream, or soft custard, or hard sauce. PEACH FRITTERS are made by the same recipe, but dropped by the spoonful in boiling lard. FRIED SMELTS.—Cleanse and dry them, then dip them in milk, then in flour; shake off superfluous flour, and then egg and crumb them the same as chops, laying each fish when done on a bed of cracker meal. Make the lard as hot as for croquettes, and drop them in five or six at a time. If the lard is hot enough they will brown in two minutes. BEEF À LA MODE.—Three pounds of the vein or any coarse part of beef that is solid meat, and half a pound of fat pork. Pierce the meat in several places with a knife, and into each hole thus made put a strip of pork; lay the beef in an earthen pan, with a bay leaf, a sprig of thyme, four sprigs of parsley, two onions, medium size, with a clove stuck in each, half a blade of mace, half a carrot and turnip, a wine-glass of cooking-sherry, and a gallon of water, with half a salt-spoonful of pepper. The pan should not be much larger than the meat. Cover closely, using a common flour and water paste round the edges to prevent the steam escaping, and set in a good oven three hours. The wine may be omitted, and a wine-glass more water added, with a table-spoonful of Worcestershire sauce and half one of vinegar. When done, take up the meat carefully, strain the gravy, skim and season, and pour it over the meat. Don’t add the salt till the gravy is done, as pork varies so much that you may get it too salt with very little added; you must go by taste. CONES OF CARROTS AND TURNIPS.—Boil them separately in quarters, using white turnips; chop each fine in a chopping-bowl, put a dessert-spoonful of butter with them, season with _white_ pepper and salt, then press them into a cone shape—a wine-glass will answer—and stand them in alternate cones of the yellow carrot and white turnips round the beef _à la mode_ or corned beef. CHEESE FRITTERS.—Grate two ounces of cheese with two dessert-spoonfuls of bread crumbs, a half tea-spoonful of dry mustard, a dessert-spoonful of butter, a speck of cayenne, and the yolk of an egg; pound with a potato-masher till smooth and well mixed, then proceed as for chicken fritters.