ups flour.
1/2 tsp. salt.
1 cup raisins.
1 cup milk.
1 tsp. cinnamon.
2 tsps. baking powder.

Chop the suet very fine. Stone the raisins. Add the molasses to the
suet, then the milk: mix well and add the salt, flour and cinnamon.
Beat vigorously for 2 or 3 minutes, then add the raisins. Rub in the
flour, to which has been added the baking powder; mix thoroughly, turn
into a buttered mould, steam for 3 hours.

TAPIOCA PUDDING.

1 cup tapioca.
4 eggs.
1/2 cup sugar.
1 quart milk.
1/4 tsp. salt.
1 tsp. vanilla.

Wash the tapioca carefully, then add it to the milk and soak 2 hours.
Beat the eggs and sugar together, add the salt, stir into the tapioca
and milk, and bake in a moderate oven at least 3/4 of an hour. Serve
hot or cold.

CHOCOLATE PUDDING.

1 egg.
2 tbsps. cornstarch.
3 tbsps. sugar.
1/2 tsp. vanilla.
1 pint milk.
1 tbsp. boiling water.
1/2 tsp. salt.
1 oz. shaved chocolate.

Reserve 1/2 cup milk, put the remainder on the fire in a double
boiler. Mix the cold milk with the cornstarch and salt. Beat the egg
well and add to the cornstarch mixture. Stir this into the boiling
milk and stir well. Put the chocolate, sugar and boiling water into a
small frying pan or saucepan, and set over a hot fire. Stir until the
mixture is smooth and glossy; beat this into the pudding and cook for
2 minutes longer. Take from the fire and add the vanilla. Dip a mould
into cold water and turn the pudding into it. Set away to cool. When
cold and stiff, turn out on a flat dish and surround with whipped
cream; or serve with cream and sugar or a soft custard.

SNOW PUDDING.

1/4 box gelatine.
1 cup boiling water.
1 cup sugar.
2 tbsps. cold water.
Juice of one lemon.
Whites of 2 eggs.

Soak the gelatine in cold water for 2 hours. Pour upon this the
boiling water and stir until the gelatine is dissolved; then add the
sugar and lemon juice, stirring until the sugar is dissolved. Set the
bowl in a pan of cold water, or broken ice. Stir frequently; when it
begins to thicken, stir in the beaten whites of the eggs, pour into a
mould and set away until firm. Serve with boiled custard.

CREAM PIE.

Make a plain cup cake, and bake it in a shallow cake pan. When cooked
and cold, split it carefully. Put 1 pint of milk on to boil in a
farina boiler. Beat the yolks of 3 eggs and 1/2 cup of sugar together
until lig