The Household

Delicious Muffiins.-T&ke two cups of tlour and work into it thoroughly wo teaspoonfuls of baking powder; wei the flour with milk until itisabout the consistency of pancake batter;then add threo well-beaten eggs the last thing; mix well and drop quickly into muffin rings, well buttered, and bake in a quick, hot oven. Bread and Butter Pudding. - Stone a quarter of a pound of raiains ; wash and piek six ounces of currants ; shred two ounces of citrón and mix all together ; cut half a loaf of stale bread itithin slices and butter on both sides; line a baking-dish witli the buttered bread ai.d sprinkle thickly with the fruit ; put an altérnate layer of bread and fruit tül all is used, letting the bread be last; make a custard of four eggs, a quart of milk, and six tablespoonfuls of sugar, and pour over your bread and fruit; bake half an hour ; serve hot in the dish it is b&ked in. Nut Cake.-B.alt a pound of sugar, five ounces of butter, creamed togetner, four oggs beaten in one at a time; a teacupful of cold water, three-quarters of a pound of flour, two teaspoonfuls of baking-powder sifted in the flour, and a small pinch of salt ; last of all, two cups of caref ully picked shell-barks; the utmost care must be taken not to leave in any shells, or a broken tooth may be the consequenee ; bake in a quick oven in small pans. Apple Fritters. - These make a cheap and delicate dessert. Prepare a batter as for griddle cakes; that is, a thin batter made of flour and sweet milk and baking-powder, or flour, sour milk and soda; then stir in apples which you have chopped fine, the quantity depending on your taste; fry theni as you would griddle cakes, and serve with a syrup made of melted white sugar. F you wish, you may make them in pattvpans instead of f rying them, Baked Apple Pudding.- Six apples well stewed, quarter of a pound of butter, half of it stirred into the apples while hot; add sugar to taste; when cold add six eggs well beaten to the apples. Pound and sif t six crackers, butter your dish and put in a layer of crackers and a layer of the prepared apple, and thus until you have ülled your dish; let the cracker be the upper Layer and put the reuaainder of your butter in small bits upoa it. Bake half au hour. Pumpkin Pie.- Stew the pumpkin the day bef ore youwish to bake pies ; cook till very soft, so that you can rub it througli a sieve; take three eggs to two pies if eggs are not plenty; if they are put two in each pie, a large cup of stewed pumpkin into one pie, milk enough t thin it suiliciently, that is, to mako it like custarcl; season wilh ginger, molasses and brown sugar; if you choose bake till a brown crust forms over the top.