water, adding sugar to taste, and thickening with a half
teaspoonful of cornstarch. Any tart fruit jelly may be used, or the
pudding may be served with cream and sugar flavored with a little grated
lemon rind.

BARLEY FIG PUDDING.--One pint of well-steamed pearl barley, two
cups of finely chopped best figs, one half cup of sugar, one half cup of
thin sweet cream, and one and one half cups of fresh milk. Mix all
thoroughly, turn into an earthen pudding dish; place it in the oven in
a pan half full of hot water, and bake slowly till the milk is nearly
absorbed. The pudding should be stirred once or twice during the baking,
so that the figs will be distributed evenly, instead of rising to the
top.

BLACKBERRY CORNSTARCH PUDDING.--Take two quarts of well-ripened
blackberries which have been carefully looked over, put them into a
granite-ware boiler with half a cup of water, and stew for twenty
minutes. Add sugar to sweeten, and three heaping tablespoonfuls of
cornstarch rubbed to a cream with a little cold water. Cook until
thickened, pour into molds, and cool. Serve cold with milk or cream.
Other fresh or canned berries may be used in the same way.

COCOANUT AND CORNSTARCH BLANCMANGE.--Simmer two tablespoonfuls of
desiccated cocoanut in a pint of milk for twenty minutes, and strain
through a fine sieve. If necessary, add more cold milk to make a full
pint. Add a tablespoonful of sugar, heat to boiling, and stir in
gradually two tablespoonfuls of cornstarch rubbed smooth in a very
little cold milk. Cook five minutes, turn into cups, and serve cold with
fruit sauce or cream.

CORNSTARCH BLANCMANGE.--Stir together two tablespoonfuls of
cornstarch, half a cup of sugar, the juice and a little of the grated
rind of one lemon; braid the whole with cold water enough to dissolve
well. Then pour boiling water over the mixture, stirring meanwhile,
until it becomes transparent. Allow it to bubble a few minutes longer,
pour into molds, and serve cold with cream and sugar.

CORNSTARCH WITH RAISINS.--Measure out one pint of rich milk. Rub
two tablespoonfuls of cornstarch perfectly smooth with a little of the
milk, and heat the remainder to boiling, adding to it a tablespoonful of
sugar. Add the braided cornstarch, and let it cook until it thickens,
stirring constantly. Then add a half cup of raisins which have been
previously steamed. This may be served hot with sugar and cream, or
turned into cups and molded, and served cold with