Cocoanut Pudding

1/2 lb. grated cocoanut.

i cup stale sponge cake, crumbed fine.

1 cup sugar.

1 large cup rich milk - cream, if you can get it. 6 eggs.

2 teaspoonfuls vanilla, or rose-water.

Cream the butter and sugar, and add the beaten yolks. When these are well mixed, put in the cocoanut; stir well before adding the milk, cake-crumbs, flavoring; and lastly, the whites of three eggs. Whip the other whites stiff with three tablespoonfuls of powdered sugar; flavor with vanilla, and just before taking the pudding from the oven, spread this meringue over the top, and close the oven until the icing is slightly browned.

Bake in all three-quarters of an hour.

Orange Marmalade Pudding+

1 cup fine bread-crumbs. 1/2 " sugar.

1 " milk or cream. 4 eggs.

2 teaspoonfuls butter.

1 cup orange or other sweet marmalade.

Rub the butter and sugar together; add the yolks well beaten, the milk, bread-crumbs, and the whites whipped to a froth. Put a layer of this in the bottom of a well-buttered mould, spread thickly with some pretty stiff marmalade - orange is nicest - then another layer of the mixture, and so on until the mould is full, having the custard mixture at top. Bake in a moderate oven about an hour, turn out of the mould upon a dish and serve, with sweetened cream or custard.

Macaroni Pudding+

1 cup macaroni broken into inch lengths.

1 quart milk. 4 eggs.

1/2 lemon - juice and grated peel.

2 tablespoonfuls butter. 3/4 cup sugar.

Simmer the macaroni in half the milk until tender. While hot stir in the butter, the yolks, well beaten up with the sugar, the lemon, and lastly the whipped whites. Bake in a buttered mould about half an hour, or until nicely browned.

Vermicelli Pudding May be made according to the foregoing receipt.

Neapolitan Pudding. - (Veryfine.)+

1 large cup fine bread-crumbs soaked in milk.

3/4f cup sugar.

1 lemon - juice and grated rind.

6 eggs.

1/2 lb. stale sponge-cake.

1/2 " macaroons - almond.

1/2 cup jelly or jam, and one small tumbler of Sherry wine. 1/2 " milk poured upon the bread-crumbs. 1 tablespoonful melted butter.

Rub the butter and sugar together; put the beaten yolks in next; then the soaked bread-crumbs, the lemon, juice, and rind, and beat to a smooth, light paste before adding the whites. Butter your mould very well, and put in the bottom a light layer of dry bread-crumbs; upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture; then with slices of sponge-cake, spread thickly with jelly or jam; next macaroons, wet with wine, more custard, sponge-cake, and jam, and so on until the mould is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three-quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish, and pour over it a sauce made of currant jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale Sherry.

A plain round mould is best for the pudding, as much of its comeliness depends upon the manner in which the cake and macaroons are fitted in.

It is a pretty and good pudding, and will well repay the trifling trouble and care required to manage it properly.

It is also nice boiled in a buttered mould.