ablespoonful of quince jelly with the whites of the eggs.

TAPIOCA PUDDING.--Soak a cupful of tapioca over night in just
enough water to cover. In the morning, add to it one quart of milk, and
cook in a double boiler until transparent. Add three eggs well beaten,
one half cup of sugar, one half cup of chopped raisins, and a very
little chopped citron. Bake till the custard is set. Serve warm or cold
as preferred.

VERMICELLI PUDDING.--Flavor two and one half cups of milk with
lemon as directed on page 229. Drop into it, when boiling, four ounces
of vermicelli, crushing it lightly with one hand while sprinkling it in,
and stir to keep it from gathering in lumps. Let it cook gently in a
double boiler, stirring often until it is tender and very thick. Then
pour it into a pudding dish, let it cool, and add a tablespoonful of
rather thick sweet cream if you have it (it does very well without),
half a cup of sugar, and lastly, two well-beaten eggs. Bake in a
moderately hot oven till browned over the top.

WHITE CUSTARD.--Beat together thoroughly one cup of milk, the
whites of two eggs, one tablespoonful of sugar, and one and one half
tablespoonfuls of almondine. Turn into cups and steam or bake until the
custard is set.

WHITE CUSTARD NO. 2.--Cook a half cup of farina in a quart of milk
in a double boiler, for an hour. Remove from the stove, and allow it to
become partially cool, then add one half cup of sugar, the whites of two
eggs, and one half the yolk of one egg. Turn into a pudding dish, and
bake twenty minutes or until the custard is well set.

STEAMED PUDDING.

The following precautions are necessary to be observed in steaming
puddings or desserts of any sort:--

1. Have the water boiling rapidly when the pudding is placed in the
steamer, and keep it constantly boiling.

2. Replenish, if needed, with boiling water, never with cold.

3. Do not open the steamer and let in the air upon the pudding, until it
is done.

_RECIPES._

BATTER PUDDING.--Beat four eggs thoroughly; add to them a pint of
milk, and if desired, a little salt. Sift a teacupful of flour and add
it gradually to the milk and eggs, beating lightly the while. Then pour
the whole mixture through, a fine wire strainer into a small pail with
cover, in which it can be steamed. This straining is imperative. The
cover of the pail should be tight fitting, as the steam getting into the
pudding spoils it. Place the pail in a kettle of boiling wate