CITRON PUDDING.
Cream together half a cup of butter and one cup of sugar; add the well beaten yolks of five eggs, the juice and grated peel of one lemon, and whip until very light, then add the whites beaten to a froth alternately with two full cups of flour, through which must be sifted two even teaspoonfuls of baking powder. Butter a mold lavishly, line it with strips of preserved citron, using a quarter of a pound for a pudding of this size, put in the batter, cover and set in a pan with boiling water in a good oven. Keep the pan nearly full of boiling water and bake steadily one and one half hours. Dip the mold in cold water, turn out upon a hot dish, and eat at once with any kind of sweet pudding sauce. The mold must not be filled more than two thirds full, in order to give the pudding a chance to swell.
SWEET PICKLED CITRON.
One pound of sugar and one quart of vinegar (if too strong dilute with water) to every two pounds of citron. Boil the vinegar, sugar and spices together and skim well. Then add the citron and cook until about half done. Use spices to suit taste.
CORN CHOWDER.
Chop fine one-quarter pound of salt pork, put in a kettle, and when well tried out add two white onions sliced thin. Brown lightly, then add one pint of raw diced potatoes, one can of corn, chopped fine, and sufficient boiling water to cover. When the potatoes are tender stir in two tablespoonfuls of flour, blended with one of butter, one teaspoonful of salt and saltspoonful of white pepper and one quart of boiling milk. Simmer five minutes longer, add one cupful of hard crackers, broken into bits, and serve.
Miss Bedford.
CHICKEN WITH CORN OYSTERS.
Clean and joint a chicken, one weighing about three pounds, as for fricassee. Wipe each piece with a damp cloth, dip in slightly beaten egg; then roll in seasoned fine bread crumbs. Arrange in a deep dish, and bake in a very hot oven for forty-five minutes, basting every ten minutes with melted butter. While the chicken is baking chop one cup full of cold boiled corn fine, add to it one beaten egg, one-quarter of a teaspoonful of salt, a dash of pepper, one tablespoonful of milk, two tablespoonfuls of flour and one-quarter of a teaspoonful of baking powder. Heat one tablespoonful of drippings in a pan, drop the batter in in spoonfuls, and brown quickly on both sides. Prepare a sauce with one tablespoonful of butter, blended with one of flour and one cupful of chicken stock (made from the neck and wing tips), one-half of a cupful of cream, one teaspoonful of lemon juice, a saltspoon of salt, one-quarter as much pepper and the yolks of two eggs. Do not add the eggs and cream until just before it is taken from the fire. Arrange on a warm, deep platter. Garnish with the corn oysters and sprigs of parsley. Serve the sauce in a boat.
Chicago Record.