o fill a pudding bowl; one layer of bread, one layer of
fruit with sugar to taste and small lumps of butter. Continue until bowl
is full, put a plate on top and steam for at least two hours, more will
do no harm. Turn out a few minutes before wanted to let the juice
penetrate the bread that was uppermost.

COTTAGE PUDDING.

MRS. W. W. HENRY.

After rubbing together a cupful of sugar and a tablespoon of butter, add
two eggs, and after beating the mixture until light, add a cupful of
milk; mix well in a sieve a pint of sifted flour and three teaspoons of
baking powder, rub through the sieve into the mixture already made,
beat quickly and pour the batter into one large pudding dish or two
small ones. Sprinkle with sugar, bake in a moderate oven for forty
minutes or thirty if there be two. Serve hot with lemon sauce or any
sweet sauce.

LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one
tablespoon of melted butter, one small tablespoon of cornstarch, beat
all together, then add one cup of boiling water, cook five minutes,
boiling all the while. Cook a little longer if set in a basin of hot
water, take from the fire, and add juice of lemon.

CHOCOLATE PUDDING.

One quart of milk scalded, two eggs well beaten, add gradually one cup
sugar. With the eggs and sugar mix two thirds cup of cornstarch, and
three heaping tablespoons grated chocolate dissolved over hot water,
stir into the milk until a soft custard, add one teaspoon of vanilla,
serve with whipped cream.

CHOCOLATE PUDDING.

MRS. W. J. FRASER.

One quart of milk, one pint of bread crumbs, one tea cup of sugar, three
eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of
vanilla. Let the milk come to a boil, scald the bread crumbs, when
almost cool, beat the yolks of three eggs, add sugar and chocolate, to
the bread and milk. Bake one half hour, slow oven. When cool, beat the
whites of three eggs and put meringues.

CARAMEL PUDDING.

MRS. RATTRAY.

Take one coffee cup full of brown sugar, put it in a frying pan over a
slow fire and burn it, then pour it into one and a half pints of milk in
a saucepan and place the latter on the fire to come to a boil, but do
not stir it in case the milk should crack. Blend three tablespoonfuls of
cornstarch with a little cold milk, and when the milk and sugar boil
stir the starch in. Put it in a mould to get cold and eat with whipped
cream.

CARAMEL PUDDING.

MRS. W. W.