Cut six small tea buns in half, butter well, using two generous ounces of butter for the six, and put them together again. Beat three eggs with a cup and a half of rich milk, add half a cup of almonds blanched and chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the buns soak in this for awhile. Butter a mould, sprinkle with fine bread crumbs, take the buns out of the custard, lay them in the mould and pour the custard over them. Set the mould in a pan of boiling water in the oven and bake three-quarters of an hour, and serve hot with a sauce. BREAD AND BUTTER PUDDING.--No. 2. Cut some slices of home-made bread about half an inch thick, butter and lay in a pudding dish, sprinkle with currants, put another layer of buttered bread and currants. Beat three eggs light and stir into a pint of milk, sweeten to taste, flavor with a little grated lemon peel or cinnamon, pour over the bread and butter and bake in a moderate oven until the custard is set. Test with a knife; if it comes out clean it is done. If baked too long the pudding will be watery. Serve cold and in the dish in which it is baked. BREAD CUSTARD. Put a pint of rich milk in a saucepan on the fire. When it comes to a boil, add half a cup of grated stale bread crumbs, then stir in a heaping tablespoonful of butter, a little grating of lemon peel, a quarter of a cup of granulated sugar and a tablespoonful of almonds blanched and chopped fine. Have two eggs beaten light, remove the saucepan from the fire, stir a little of the mixture into the eggs and then turn that into the saucepan, stir well for a moment and pour it into a pudding dish. Set the dish in a pan of hot water in the oven and bake about twenty minutes, until firm in the center; test with a knife. If it comes out clean the pudding is done; if it bakes too long it will be watery. It may be eaten cold or hot. If served hot add a quarter of a cup more bread crumbs. FRIED BREAD. Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have some slices of home-made bread half an inch thick, cut off the crust and soak the bread in the custard until all is absorbed, turning the bread in it. Put some butter in a spider; when hot fry the bread a nice brown on both sides. Arrange the slices nicely on a platter and serve with or without a sauce. CHOCOLATE CREAM.