Delicate Pudding

Four level tablespoonfuls of cornstarch. One-fourth cupful of cold water, Whites of three eggs,

One and one-half cupfuls of boiling water, One-half cupful of sugar, One teaspoonful of vanilla.

Mix the cornstarch with the cold water; pour over it the boiling water and cook fifteen minutes; beat the eggs stiff; add the sugar and beat together; pour the hot starch over the egg and sugar and stir until smooth; add the vanilla; dip mould in water; fill with pudding; set on ice; serve with boiled custard made from the yolks of the eggs.

Boiled Custard

One pint of milk, Yolks of three eggs,

Three tablespoonfuls of sugar, One-half teaspoonful of vanilla.

Scald the milk; beat the eggs and sugar together; pour the hot milk over the beaten egg; cook until creamy; add the vanilla and set aside to cool.

Cream Rice Pudding

One-fourth cup of rice, Two and one-quarter cupfuls of milk,

One tablespoonful of sugar, Saltspoonful of salt.

Wash the rice; add the milk, sugar and salt and allow it to come to the boiling point; simmer slowly and cook for two or three hours, stirring occasionally; when the rice is tender put on the grate in a hot oven and brown; serve hot or cold.

Bread And Apple Pudding

Four tart apples,

Two slices of stale bread,

Salt, sugar and cinnamon.

Butter the baking dish; pare, core and slice the apples; soak the bread in cold water; put a layer of apples in the bottomof the baking dish; sprinkle with sugar and cinnamon and a little salt; put a layer of bread, another layer of apples and cover the top with stale bread crumbs; moisten with melted butter; bake in a moderate oven for half an hour; cover the first fifteen minutes; serve hot with lemon sauce.

Strawberry Roly-Poly

Two cupfuls of flour,

Two teaspoonfuls of baking powder, One-fourth cupful of sugar,

Half a teaspoonful of salt, One-third cupful of butter, Two eggs, Two-thirds of a cupful of milk.

Sift the flour, salt, baking powder and sugar together; rub in the butter; beat the eggs until creamy; add the milk to the eggs and beat together; mix thoroughly; turn out on a well-floured board and roll into a sheet half an inch in thickness; spread with the strawberries and dust with equal parts of sugar and flour; roll like a jelly roll; wrap in a napkin and steam from an hour to an hour and a half; serve hot with strawberry sauce.

Prune Souffle

One-half pound of prunes, One-half teaspoonful of salt, Juice of one lemon,

Whites of six eggs,

Six tablespoonfuls of sugar.

Wash and soak the prunes over night; stew until very soft; remove the pits and chop very fine; add the lemon juice; beat the whites of the eggs very stiff; add the sugar and salt and beat together; beat in the chopped prunes; put in buttered baking dish and bake in a cool oven thirty minutes; serve immediately, with creamy sauce.

Baked Cornmeal Pudding

Scald one pint of milk; moisten one and one-half tablespoonfuls of cornmeal with a little cold milk; pour over it the hot milk and cook in a double boiler for two hours, stirring frequently; then add one level tablespoonful of butter, one-half teaspoonful of salt, two tablespoonfuls of molasses, two eggs and one pint of cold milk; butter a baking dish and fill with the mixture; bake in a moderate oven one hour; set the baking dish into a pan of hot water.