eat a quart of milk, reserving one half cup,
to boiling. Then add two tablespoonfuls of sugar, and four heaping
tablespoonfuls of farina, previously moistened with the reserved half
cup of milk. Let all boil rapidly for a few minutes till the farina has
well set, then place in a double boiler, or a dish set in a pan of
boiling water, to cook an hour longer. Mold in cups previously wet with
cold water. Serve with sugar and cream flavored with vanilla or a little
grated lemon rind, mock cream, or cocoanut sauce.

Much variety may be given this simple dessert by serving it with a
dressing of fruit juices; red raspberry, strawberry, grape, current,
cranberry, cherry, and plum are all very good. If desired, the milk with
which the blancmange is prepared may be first flavored with cocoanut,
thus making a different blancmange. Fresh fruit, as sliced banana,
blueberries, or strawberries, lightly stirred in just before molding,
make other excellent varieties.

FARINA FRUIT MOLD.--Put a quart of well-sweetened red raspberry
juice into the inner cup of a double boiler. Heat to boiling, and stir
in four heaping tablespoonfuls of farina first moistened with a little
of the juice. Boil up until thickened, then set into the outer boiler,
the water in which should be boiling, and cook for one hour. Pour into
molds previously wet in cold water, and cool. Serve with whipped cream
or mock cream. Currant, strawberry, cherry, or blackberry juice may be
used instead of raspberry. If water be added to dilute the juice, a
little more farina will be needed.

FRUIT PUDDING.--Measure out one quart of rich new milk, reserving
half a pint to wet five large rounded tablespoonfuls of sifted flour.
Add to the milk one even cup of sugar, turn in the flour mixture and
heat to boiling in a farina kettle, stirring all the while to prevent
lumps, and cook till it thickens, which will be about ten minutes after
it begins to boil. Remove from the stove, and beat while it is cooling.
When cool, add sliced bananas or whole strawberries, whortleberries,
raspberries, blackberries, sliced apricots, or peaches. Serve cold.

JAM PUDDING.--Make a jam by mashing well some fresh raspberries or
blueberries and sweetening to taste. Spread over slices of fresh, light
bread or buns, and pile in layers one above another in a pudding dish.
Pour over the layers enough rich milk or thin cream heated to scalding,
to moisten the whole. Turn a plate over the pudding, place a