Tapioca Pudding+

1 cup tapioca.

1 quart milk.

5 eggs - whites and yolks beaten separately.

2 tablespoonfuls butter, melted. 2 " sugar.

Soak the tapioca, in enough cold water to cover it, two hours ; drain off the water, if it be not all absorbed; soak two hours longer in the milk, which should be slightly warmed. When the tapioca is quite soft, beat the sugar and butter together ; add the yolks, the milk and tapioca, lastly the whites. Stir very well, and bake in a buttered dish. Eat warm with sweet sauce.

You may make a sago pudding in the same way.

Corn-Starch Pudding+

4 tablespoonfuls corn-starch.

1 quart milk.

4 eggs - whites and yolks separate. 3/4 cup sugar. Nutmeg and cinnamon. 1 tablespoonful butter.

Dissolve the corn-starch in a little cold milk,and having heated the rest of the milk to boiling, stir this in and boil three minutes, stirring all the time. Remove from the fire, and while still very hot, put in the butter. Set away until cold; beat the eggs very light - the sugar and seasoning with them, and stir into the corn-starch, beating thoroughly to a smooth custard. Turn into a buttered dish, and bake half an hour. Eat cold, with powdered sugar sifted over it.

Corn-Starch Meringue+

5 eggs.

1 quart of milk.

3/4 cup sugar.

4 teaspoonfuls corn-starch.

1/2 cup fruit-jelly or jam.

Heat the milk to boiling, and stir in the corn-starch, which has previously been dissolved in a little cold milk. Boil fifteen minutes, stirring all the while. Remove from the fire, and while still hot, add gradually the yolks of the eggs beaten up with the sugar and seasoned with vanilla, lemon, or bitter almond. Pour this into a buttered pudding-dish and bake fifteen minutes, or until the custard begins to "set." Without withdrawing it further than the door of the oven, spread lightly and quickly upon this a meringue of the whites whipped up stiff with a half-cup jelly - added gradually. Use crab-apple jelly, if bitter almond has been put into the custard; currant, for vanilla; strawberry or other sweet conserve, if you season the custard with lemon. Bake, covered, for five minutes. Then remove the lid, and brown the meringue very slightly.

Eat cold, with powdered sugar sifted thickly over the top.

Arrow-Root Pudding

Is made according to either of the foregoing receipts, substituting arrow-root for corn-starch. Farina pudding also.

Bread Pudding+

1 quart of milk.

2 cups of fine bread crumbs - always stale and dry. 4 eggs.

2 tablespoonfuls melted butter.

Nutmeg to taste.

1/4 teaspoonful soda dissolved in hot water.

Beat the yolks very light, and having soaked the breadcrumbs well in the milk, stir these together ; then the butter and seasoning, with the soda; lastly the whites. Bake to a fine brown, and eat hot with pudding-sauce.

This, if well mixed and baked, is quite a different dish from the traditional and much-despised bread-pudding of stingy housekeepers and boarding-house landladies. "Which," says an English Josh. Billings, "nothing can be more promiskus than a boarding-house bread-pudding." Try mine instead, putting all the sugar into the sauce, and enough there, and you will cease to sneer.

You may boil this pudding, if you like, in a floured cloth or buttered mould.