♦ Puddixun Without Euos. — Carrot Pudding. — Boil two good sized carrots until quite tender, remove the skin, and scrape them to a fino pulp. Put in a pan and add lib stoned raisins, £lb currants, Hb breadcrumbs, |lb beef suet, 207, candied peel, a little moist sugar, and some grated nutmeg. Stir all these ingredients thoroughly together, mix as much flour as it will take to make it quite stiff. Tie it securely in a cloth, and steam or boil it for four hours. Serve it hot, with wine or brandy sauce, or with powdered loaf sugar. Carrot pudding is like a rich Christmas pudding in flavour, but it is more wholesome, and much less expensive. It is not recom mended cold, but is very nice reheated, either fried in slices or put in an oven. American Pudding. — lib flour, 7^lb raisins, .jib suet, a small teacupful of treacle, the same of milk, into which put one tcaspoonf ul of carbonate of soda. Mix well together. Boil two hours. Serve with sweet sauce. A Good Pudding. — 4<oz each of currants, flour, suet, raisins, and breadcrumbs, two tablespoonfuls of treacle, and half a pint of milk. Mix all well together, and boil in a mould three hours. Serve with some wine or brandy sauce. ) Cake for Children. — Mix £lb butter or good fresh dripping into 21b flour, add Mb pounded sugar, lib currants, well washed and dried, allspice, and mix all thoroughly. Make warm in a pint of new milk, but do not let it get hot. Stir into it three teaspoonfuls of good yeast, and with tli is make up your dough lightly and knead it well. Line your caketins with buttered paper, and put in the dough. Let it remain in a warm place to rise for an hour and a quarter, or more if necessary, and theu bake in a well-hecited oveii. The quantity will make two moderately sized cakes ; thus divided, they will take from an hour and a half to two hours' baking. Let the paper inside your tins be about Gin higher than the top of the tin itself. Beef Potted. 