Orange Pudding

One quart of milk, three or lour eggs, one cup of sugar, a little butter, three teaspoonfuls of corn starch. Cook in a farina pail. After the custard is cold cut up three tart oranges and stir in, beat the whites of two eggs (saved from the above) and stir in custard. Do not put the oranges in till an hour before using, as it makes it too thin. A little cream stirred in is good.


Rice Pudding Without Eggs

Wash thoroughly in several waters, two heaping tables-poonfuls of rice. Pouring on boiling water and drain twice. Add one pint of rich milk, a piece of butter the size of a walnut, and sugar and spice to taste. Stir once or twice in the oven before the top hardens.

Lemon Rice Pudding

One cup of rice, yolks of two eggs, one quart of milk, a little LeRoy salt, butter the size of an egg, eight tablespoon-fuls of sugar. Boil the rice in milk till soft, then add the above ingredients. Put in a dish, smooth and put on icmg of the whites of the eggs, a little sugar and lemon juice. Putin oven and let brown. Sara.

Strawberry Pudding

One egg, a little LeRoy salt, one and a half cups of flour, one teaspoonful of Cleveland's baking powder, milk enough to make a batter. Steam one and one-quarter hours. When done cut in slices, spread with butter and sugar creamed, then add berries.

Chateaux Sauce

In a granite basin beat the yolks of three eggs very light with half a cupful of powdered sugar, and, still beating steadily, pour in slowly a small cupful of boiling water; set on the fire, beat until the whole is foaming, and then add half a wine-glassful of Rhine wiue or hard cider and half a lemon, juice and rind. This is one of the finest sauces known, being especially satisfactory with floating island and every kind of baked, cakelike pudding. It should never be made in a tin basin.

Tapioca Cream

Soak one cup tapioca one hour, then put in a farina kettle with milk to cover, let it cook until transparent. Have one quart of boiling milk, turn it into the tapioca, and when cold add five eggs beaten separately, one cup sugar and one table-spoonful vanilla. To be eaten cold. Mrs. McKean.

Tapioca Pudding

Three tablespoonfuls of -tapioca soaked over night in water, one quart milk, pinch LeRoy salt, three eggs, one cup of sugar, flavor. Put milk in pan, let it come to a boil, then throw in tapioca. Stir in eggs and sugar and bake.

Bread Pudding

One egg well beaten, add one pint milk, a little LeRoy salt, two tablespoonfuls sugar, flavor with vanilla. Put in a dish two slices of bread one inch thick, broken in pieces. Pour milk and eggs over bread, adding pieces of butter for top. Bake in a quick oven fifteen minutes. Serve immediately.

Cottage Pudding

One egg, one cup sugar, one cup sweet milk, two tablespoonfuls melted butter, two cups flour, one teaspoonful soda, one teaspoonful cream tartar; steam half an hour.

Mrs. Heady.

Corn Meal Pudding

One pint corn meal, two eggs, one cup suet chopped fine, one cup currants, one and one-half cups sour milk, one teaspoonful soda, pinch of LeRoysalt. Boil or steam three hours.

Mrs. Heady.

An excellent pudding is made of tart apples stewed, and then put in layers with fine cracker or bread crumbs. While the apples are still hot, stir sugar and a little butter in with them. This should be baked for half an hour. A little sweet cream is a great addition, but it is good without any sauce.

American Cream

Put one-half box of Cooper's gelatine to soak by sprinkling it on top of a quart of sweet milk, in a tin bucket. Let it soak two hours, then set the bucket in a kettle of hot water over the fire. Beat the yolks and whites of four eggs separately, and stir into each four tablespoonfuls of sugar. When the milk and gelatine are scalded, add the yolks and sugar, stirring all the time. As soon as it thickens pour in the whites and sugar, beating all the time. Add one table-spoonful of vanilla. Pour into moulds wet with milk or water and let it harden by placing on ice. Avoid cooking long enough to curdle. Serve with sweetened cream.

Mrs. Chas. Moore.

A delicious hard sauce for a pudding is made of one cup of sugar, half a cup of butter; beat together until like cream, add the whites of two eggs, beat well, and then put in a tablespoonful of brandy and a little nutmeg.

Hard Sauce

One-half cup of butter well beaten; stir in slowly one cup of fine sugar, and beat to a cream. Pile on a plate and grate over a little nutmeg. Keep cool.

Lemon Sauce

Three-fourths cup of sugar, one-half cup of butter, one egg, the juice and half the grated rind of one lemon, one tea-spoonful of nutmeg, and one-half cup of boiling water. Cream the butter and sugar and beat in the egg, whipped light, the lemon and nutmeg. Beat hard, then add the water, put into a tin pail and set within the uncovered top of the tea kettle, which must boil, until the sauce is very hot, but not boiling. Stir constantly.

Wine Sauce

Three-quarters cup butter beaten to a cream, then add two cups powdered sugar. Beat well and stir in one table-spoonful cornstarch wet in one-half cup cold water. Cook until thick, then add one-half cup wine or brandy.