India Suet Pcddins. One-half
pound suet, chopped fine, one cup
molasses, one pint milk, one egg,meal
to make a very thin baiter, one tea
spoon ground cloves, one teaspoon
ground cinnamon, one teasiioon salt, a
little nutmeg, a lew currants or cbop-
peu raisins. rton or steam three
hours. Sauce.
PcbkChestkcts. Put your chest
nuts on to boil In cold salted water;
noil them until they are mealy all
through; shell the chestnuts, mash
with milk and butter, exactly as you
would potatoes, season them ith salt
and repper, and pass them through
tbe colander. Can be used as a vege
table alone, or served with mutton
chops.
Cream Sbebbkt. Put the yolks ol
six f ggs and a dessert spoon of vanilla
into two quarts of cream ; place on the
fire I n a stewpan and let it come to a
boil, then strain. Add three-fourths
of a pound of loaf sugar and stir nntil
dissolved. When eold set on ice or
freeze as ice cream.
Subprisb Rolls. In the evening
make np about a quart ot flour into
the dough exactly the same as for light
rolls. In the morning make them into
rolls, putting into each piece of saus
age meat about the size of a walnut.
Bake as any other rolls, and thev are
excellent.
Plain Fbcit PrnDiNO. To one cup
of grated bread crumbs, add one cup
of sweet milk, one beaten egg, half cup
of sugar, one spoonful cf butter and
one and one-half cups of chopped rais
ins and currants. Bake half an bout
and serve with sweetened cream or
lemon sauce.
