d but not hardened; skim off, and put in islands on the top of
the custard. When quite cold, drop bits of different colored jellies on
the islands, and keep in a cool place till needed. Or put a spoonful of
fruit jelly in the bottom of small glasses, and fill with the custard
with a spoonful of the white on top.

FRUIT CUSTARD.--Heat a pint of red raspberry, strawberry, or
currant juice to boiling, and stir into it two tablespoonfuls or
cornstarch rubbed smooth in a little cold water. Stir constantly until
thickened, then add half a cup of sugar, or less if the fruit juice has
been sweetened; take from the fire and stir in the stiffly beaten whites
of three eggs, stirring all the time so that the hot mixture will
coagulate the egg. Make a custard of a pint of milk, the yolks of the
three eggs, and three tablespoonfuls of sugar. When done, set on the ice
to cool. Dish in a glass dish when cold, placing the fruit mixture by
spoonfuls on top, and serve.

GRAHAM GRITS PUDDING.--Heat two cups of milk in a double boiler.
When boiling, stir in one cup of Graham grits moistened with one cup of
cold milk. Cook for an hour and a half in a double boiler, then remove
from the fire and cool. Add three tablespoonfuls of sugar, three fourths
of a cup of finely chopped apples, and one fourth of a cup of chopped
raisins, and two well-beaten eggs. Bake three fourths of an hour in a
moderate oven.

GROUND RICE PUDDING.--Simmer a few pieces of thinly cut lemon rind
or half a cup of cocoanut, very slowly in a quart of milk for twenty
minutes, or until the milk is well flavored. Strain the milk through a
fine strainer to remove the lemon rind or cocoanut, and put into a
saucepan to boil. Mix four large tablespoonfuls of ground rice smooth
with a little cold milk, and add to the boiling milk. Cook until the
whole has thickened, then set aside to cool. When nearly cold, add two
tablespoonfuls of sugar and two well-beaten eggs. Bake in a gentle oven
in a dish placed in a pan of hot water, until the whole is lightly
browned.

LEMON PUDDING.--Grate the rind of one lemon; soften one pint of
bread crumbs in one quart of sweet milk, add the yolks of two eggs, and
half a cup of sugar mixed with grated lemon rind. Bake twenty minutes.
Beat to a froth the whites of the eggs, the juice of the lemon, and half
a cup of sugar. Spread over the top, and return to the oven for five
minutes. This may be baked in cups if preferred.

LEMON CORNSTARCH PUDDI