Ingredients. - Two dessertspoonfuls of corn-starch. Half a pint of milk. Six lumps of sugar. One egg.

Time required, about an hour.

To make a Corn-Starch Pudding (in a cup, for infants or invalids):

1. Put a saucepan half full of warm water on the fire to boil.

2. Put two dessertspoonfuls of corn-starch into a saucepan.

3. Pour in, by degrees, half a pint of milk, mixing it very smoothly.

N. B. - Be careful that it does not get lumpy.

4. Now add to it six lumps of sugar, put the saucepan on the fire, and stir smoothly until it boils; it will take about ten minutes.

5. Then move the saucepan to the side of the fire.

6. Break one egg into the saucepan, and beat it up until it is all well mixed.

7. Take a cup (just large enough to hold the pudding) and grease it inside with a piece of butter.

8. Pour the mixture out of the saucepan into the cup.

9. Take a small cloth, wring it out in boiling water, flour it well, and tie it over the top of the cup with a piece of string. .

N. B. - Tie the four corners of the cloth over the top of the cup.

10. When the water in the saucepan is quite boiling, put in the cup, and let it boil for twenty-five minutes.

11. For serving, take the cloth off the cup, and the pudding may be turned out or not, according to taste.