Dukic ok Cumberland's Pudding. — Six ounces grated bread, six ounces sul tuna raisins, six ounces finest beef .suet, six ounces apples chopped fine, six ounces loaf-sugar, six eggs, n very little salt,, the rind of a lemon grated ; add candied lemon, orange and citron peel, mix all well together, put in a basin covered closely with a floured cloth ; boil it three hours and a half; serve with wine sauce. Fruit Pancakes. — Pick over and wash in plenty of warm water two ounces of dried currants, and nib them on a dry towel until they are free from moisiure ; yrate the yellow rind of half a lemon and mix it with the currants ; thru m.tke a batter by mixing together four ounces of flour, two tablespoonfuls of melted butter, a sdtspoonful of salt, a tablespoonful of sugar, the yolk of four eggs, and enough cream or milk to make" a. batter thick enough to hold the drops of latter, kt fall from the mixing spoon ; heat and butt-r a frying-pan and when it is hot mix quickly with the batter, the whites of four eggs beaten to a stiff froth, the currants, and the lemon rind, and fry the pancakes as rapidly as possible ; lay them above each other on a hot plate, and serve them at once; dust with powdered sugar. The lightness of the pancakes depends upon the rapidity with which they ai-e fried and served after the beaten whites are added to them. Potato Balls. — Use mashed pota toes left from llie dinner, or mash them for the purpose ; add the yolk of an egg, and make into flattened cakes. Dip these in egg, and cracker crumbs, and fry, or place upon a greased griddle and l)i own evenly on both sides.
