DOMESTIC RECIPES.Frosting for the Cakes.—To three-quarters of a pound of fine sifted sugar, put the well-beaten whites of threeeggs; belt this quite smoothBrown Apple.—Pare and core large sour apples. Pour over them a syrup of sugar and water sufficient to sweeten, sprinkle a little more sugar over the apples and bake brown. It is delicious.To Bake Bread Crumbs.—Moisten crumbs of white and graham bread with milk and water, add a little butter, summer savory, and celery salt. Baked brown, it is as toothsome as turkey dressing.Apple Rice Pudding.—Put in a baking pan, tart, juicy apples, pared and cored. Pour over them rice cooked in milk, enough to fill the pan, cover with a plate and bake. Serve with syrup, or with cream and sugar.Fig Pudding.—One and one-half pounds of flour, one and one-half pounds of figs chopped fine, one-half pound of beef suet, one-half pound of sugar, one teaspoonful o'f salt, a little spice, three eggs; mix with milk, tie in a cloth, and boil four hours.Oyster Salad.—Oyster salad, which is perfectly delicious, is made by cooking oysters in as little water as is possible to use; drain this off when they are done, and pour over them a regular salad dressing. If you choose you may sjrinkle over this crisp cabbage chopped very fine or celery, also chopped fine. With turkey or game of any kind, they cannot be equaled as an entree.A good common sort of pudding for Monday’s dinner is made of plain batter and of blackberry jam. Put a layer of butter in the bottom of the pudding dish, then a layer of jam, and so on until the dish is full, having batter on the top. Dried blackberries may be used in place of jam, providing they are properly soaked and cooked. Let them lie in water all night, then stew gently until soft.