meal, and beat very thoroughly to remove all lumps. Return to the
double boiler, and cook until the meal is set. The batter then should
be about the consistency of corn mush. Remove from the fire, add a pint
of cold milk, stir in the sliced apples, one third of a cup of sugar or
molasses, and a teaspoonful of flour rubbed smooth in a very little
milk. Turn all into a deep earthen crock or pudding dish, and bake
slowly from three to four hours, stirring frequently the first hour. It
should be moderately browned on top when done. Serve warm or cold.

WHORTLEBERRY PUDDING.--One quart of new milk, one quart of fine
bread crumbs, two quarts of fresh whortleberries, one or two
tablespoonfuls of sugar. Heat the milk to boiling; fill a pudding dish
with alternate layers of bread crumbs and berries, beginning and ending
with crumbs. Add the sugar to the milk, let it dissolve, and pour the
whole over the pudding. Cover closely, and bake in a slow oven within a
pan of hot water nearly an hour. Serve warm with cream or cocoanut
sauce.

DESSERTS WITH TAPIOCA, SAGO, MONICA, AND SEA MOSS.

Both pearl and flake tapioca are suitable for these desserts. They
should be soaked for some hours before using, and it is always best to
soak over night if convenient. The flake tapioca requires longer soaking
and cooking than the pearl tapioca. For soaking, use one and a half cups
of water for each cup of flake tapioca, and one pint of water for a cup
of pearl tapioca. For cooking, three or four additional cups of water
will be required for each cup of tapioca, depending upon, the articles
used with it. A double boiler should be used for the cooking.

_RECIPES._

APPLE TAPIOCA.--Soak a cupful of pearl tapioca over night. In the
morning simmer in a quart of boiling water until transparent and
thickened. Arrange in the bottom of a pudding dish four or five
good-sized tart apples, which have been pared, cored, and the cavities
filled with sugar. Squeeze the juice of a lemon and grate a very little
of the rind over the apples. Pour the tapioca over the fruit. Set the
dish inside a pan filled with hot water, cover, and bake one hour, or
until the apples are done. Serve with sugar and cream. It is best nearly
cold. Fresh peaches, pared and stewed, may be used in place of apples,
if preferred.

APPLE TAPIOCA NO. 2.--Soak a half cup of tapioca in a cap of tepid
water, for at least three hours. Pare, core, and quarter nice tart
apples to fill a