s can be made in a custard to pour around
them. A cup of grated cocoanut can be added, or two teaspoonfuls of
chocolate stirred smooth in a little boiling water.

GELATINE PUDDING.

Four eggs; one pint of milk; one cup of sugar; a saltspoonful of salt; a
teaspoonful of lemon or vanilla; a third of a box of gelatine.

Soak the gelatine a few minutes in a little cold water, and then dissolve
it in three-quarters of a cup of boiling water. Have ready a custard made
from the milk and yolks of the eggs. Beat the yolks and sugar together,
and stir into the boiling milk. When cold, add the gelatine water and the
whites of the eggs beaten very stiff. Pour into molds. It is both pretty
and good.

CABINET PUDDING.

One quart of milk; half a package of gelatine; a teaspoonful each of salt
and vanilla; a cup of sugar.

Boil the milk; soak the gelatine fifteen minutes in a little cold water;
dissolve in the boiling milk, and add the sugar and salt. Now butter a
Charlotte-Russe mold thickly. Cut slips of citron into leaves or pretty
shapes, and stick on the mold. Fill it lightly with any light cake, either
plain or rich. Strain on the gelatine and milk, and set in a cold place.
Turn out before serving. Delicate crackers may be used instead of cake.

CORN-MEAL OR INDIAN PUDDING.

One quart of milk; one cup of sifted corn meal; one cup of molasses (not
"sirup"); one teaspoonful of salt.

Stir meal, salt, and molasses together. Boil the milk, and add slowly.
Butter a pudding-dish, and pour in the mixture; adding, after it is set in
the oven, one cup of cold milk poured over the top. Bake three hours in a
moderate oven.

* * * * *

CUSTARDS, CREAMS, JELLIES, ETC.

BAKED CUSTARD.

One quart of milk; four eggs; one teacup of sugar; half a teaspoonful of
salt; nutmeg.

Boil the milk. Beat the eggs very light, and add the sugar and salt. Pour
on the milk very slowly, stirring constantly. Bake in a pudding-dish or in
cups. If in cups, set them in a baking-pan, and half fill it with boiling
water. Grate nutmeg over each. The secret of a good custard is in slow
baking and the most careful watching. Test often with a knife-blade, and
do not bake an instant after the blade comes out smooth and clean. To be
eaten cold. Six eggs are generally used; but four are plenty.

BOILED CUSTARD.

One quart of milk; three or four eggs; one cup of sugar; one teaspoonful
of vanilla; half a teaspoonfu