this pudding in a
number of different ways. Canned fruits, if well drained from juice,
especially apricots and peaches, are excellent for this purpose. A
cocoanut custard pudding may be made of the above by flavoring the milk
before using, with two tablespoonfuls of desiccated cocoanut Another
variety still may be made by adding to the first recipe half a cup of
Zante currants and the same of seedless raisins, or a half cup of finely
shredded, tender citron.

BREAD AND FIG PUDDING.--Put together two cups of finely grated
bread crumbs, two cups of milk, one cup of finely chopped figs
previously steamed or cooked, one fourth cup of sugar, and lastly, two
well-beaten eggs. Bake in a moderate oven till the custard is set.

BREAD AND APRICOT PUDDING.--Fill a pudding dish with alternate
layers of bread crumbs and canned apricots well drained from juice. Pour
over it a custard made with two eggs, one half cup of sugar, and a pint
of milk. Bake one half hour, or only until the custard is set. Canned
peaches, to which a teaspoonful of lemon juice has been added after
draining, may be used in place of apricots.

CARAMEL CUSTARD.--Turn one fourth of a cup of sugar into a stewpan,
and stir it over the fire until it becomes liquid and brown. Scald a cup
and a half of milk, and add the browned sugar. Beat two eggs thoroughly,
add to them one half cup cold milk, and turn the mixture slowly,
stirring constantly that no lumps form, into the scalding milk; continue
to stir until the custard thickens. Set away to cool, and serve in
glasses.

CARROT PUDDING.--Take two cups of carrots, boiled tender and rubbed
through a colander, one pint of milk, two thirds of a cup of sugar, and
two well beaten eggs. Flavor with vanilla, and having beaten all well
together, turn into an earthen pudding dish, set the dish in a pan of
hot water, and place in the oven. Bake only till the custard sets.

COCOANUT CORNSTARCH PUDDING.--Simmer a cupful of grated cocoanut in
a quart of milk for twenty minutes. Strain the milk to remove the
cocoanut, adding enough more milk to make a full quart. With a small
portion of it braid smoothly one and one half tablespoonfuls of
cornstarch or rice flour, and put the remainder in a saucepan over the
fire. When the milk is boiling, add the cornstarch, stirring constantly
until it thickens; then remove from the fire and cool. Next add two
tablespoonfuls of sugar and two well-beaten eggs. Bake in a moderate
oven, in a di