sh set in a pan of hot water, until the custard is well
set.

COCOANUT CUSTARD.--Flavor a pint of milk with cocoanut, add a
tablespoonful of sugar and two well-beaten eggs, and boil till set in a
double boiler or a bowl set in a dish of boiling water. Richer custards
may be made by using three or four eggs, but the richer the custard the
more likely it is to curdle and become watery, as well as being less
wholesome.

COCONUT RICE CUSTARD.--Flavor one quart of milk quite strongly
with coconut, as previously directed. Add to it one and one half cups of
boiled rice, one cup of raisins, one half cup of sugar, and lastly three
well-beaten eggs. Set the pudding dish in a pan of hot water, and bake
till the custard is well set.

CORN MEAL PUDDING.--Heat a quart of milk lacking two thirds of a
cupful, to boiling. Moisten three tablespoonfuls of nice granulated corn
meal with the two thirds of a cup of milk, and stir gradually into the
boiling milk. Let it boil up until set, turn into a double boiler, and
cook for an hour. Then add a tablespoonful of thick sweet cream, one
half a cup of molasses or sugar, a quart of cold milk, a little salt if
desired, and lastly, two well-beaten eggs. Mix thoroughly. Pour into a
pudding dish and bake one hour. A cup of currants or seeded raisins may
be used to give variety.

CORN MEAL PUDDING NO. 2.--Crumble cold corn puffs or corn cake to
make a cupful; add a pint of sweet milk, three teaspoonfuls of sugar,
the yolks of two eggs and the white of one, and bake slowly in a dish
set inside a pan of hot water for an hour.

CORN MEAL AND FIG PUDDING.--Beat together a scant cup of best
sifted corn meal with a cupful of molasses, and stir the mixture
gradually into a quart of boiling milk. Cook ten or twelve minutes, or
until well thickened, then set aside to cool. Add a cupful of finely
chopped figs, one and two thirds cups of cold milk, part cream if it can
be afforded, and when the mixture is cool, add two well-beaten eggs.
Pour into a pudding dish and bake in a moderate, steady oven for three
or more hours; the longer the better. When the pudding has baked an
hour, pour over it a cupful of cold milk. Do not stir the pudding, but
allow the milk to soak in gradually, a pint of finely sliced or chopped
sweet apples may be used in place of figs for variety, or if preferred,
both may be omitted.

CORNSTARCH MERINGUE.--Heat one and one half pints of milk to
boiling, and then stir in gradually t