. Turn into a pudding dish, and bake only till the custard has set.

SAGO AND FRUIT CUSTARD PUDDING.--Soak six table spoonfuls of sago
in just enough water to cover it, for twenty minutes. Meanwhile pare and
remove the cores from half a dozen or more tart apples, and fill the
cavities with a mixture of grated lemon rind and sugar. Place the apples
in the bottom of a pudding dish, with a tablespoonful of water; cover,
and set in the oven to bake. Put the soaked sago with a quart of milk
into a double boiler. Let it cook until the sago is clear and thick;
then add three fourths of a cup of sugar and two well-beaten eggs. Pour
the sago custard over the apples, which should be baked tender but not
mushy. Put the pudding dish in the oven in a pan of hot water, and bake
till the custard is well set. Serve cold.

SNOWBALL CUSTARD.--Flavor a pint of milk by sleeping in it three
or four slices of the yellow rind of a lemon for twenty minutes or more.
Skim out the rind; let the milk come to the boiling point, and drop into
it the well-beaten whites of two eggs, in tablespoonfuls, turning each
one over carefully, allowing them to remain only long enough to become
coagulated but not hardened, and then place the balls upon a wire sieve
to drain. Afterward stir into the scalding milk the yolks of the eggs
and one whole one well beaten, together with two tablespoonfuls of
sugar. Stir until it thickens. Pour this custard into a glass dish, and
lay the white balls on top.

TAPIOCA CUSTARD.--Soak a cup of pearl tapioca over night in
sufficient water to cover. When ready to prepare the custard, drain off
the water if any remain, and add one quart of milk to the tapioca; place
in a double boiler and cook until transparent; then add the well-beaten
yolks of three eggs or the yolks of two and one whole one, mixed with
three fourths of a cup of sugar. Let it cook a few minutes, just long
enough for the custard to thicken and no more, or it will whey and be
spoiled; flavor with a little vanilla and turn into a glass dish. Cover
the top with the whites beaten stiffly with a tablespoonful of sugar,
and dot with bits of jelly, or colored sugar prepared by mixing sugar
with cranberry or raspberry juice and allowing it to dry. For variety,
the custard may be flavored with grated lemon rind and a tablespoonful
of lemon juice whipped up with the whites of the eggs, or other flavor
may be dispensed with, and the meringue flavored by beating with a
t