ING.

One pint milk, one pint bread crumbs, yolks of three eggs, one-half
teaspoon vanilla, five tablespoonfuls grated chocolate. Scald the milk,
add bread crumbs and chocolate. Take from fire and add one-half cup
sugar and the beaten yolks. Bake in pudding dish fifteen minutes. Make
meringue of whites of eggs and three tablespoonfuls of powdered sugar.
Spread over pudding and brown. Serve warm or cold, with cream, plain or
whipped.

CREAM STRAWBERRY SHORTCAKE.

One quart white flour; mix well with three tablespoonfuls cold butter,
one teaspoonful salt, a tablespoonful white sugar. Add a beaten egg to a
cup of sour cream, turn into other ingredients. Dissolve a teaspoonful
of soda in a little water, mix all together quickly, roll lightly into
two round sheets, place on pie tins and bake from twenty to twenty-five
minutes in quick oven. Split, spread sweetened berries between layers
and on top, and cover generously with whipped cream.

CUP CUSTARD.

Beat four eggs and stir in one-half cup sugar, one-fourth teaspoonful
salt, then slowly one quart scalded milk. When sugar has dissolved,
flavor with nutmeg or vanilla and pour in cups or bake dish. Set cups or
bake dish in a pan of hot water and bake in a moderate oven till a knife
inserted in custard comes out clean. Do not let the water in the pan
boil. Serve plain or with caramel sauce.

Caramel Sauce.

Melt one-half cup sugar to a syrup of light brown color, and add
one-half cup water. Simmer ten minutes. Cool before serving.

FIG PUDDING.

Chop one-half pound beef suet and work with the hands until creamy, then
add one-half pound figs finely chopped, and again work with the hands
until thoroughly blended. Soak two cups stale bread crumbs in one-half
cup milk thirty minutes. Add two eggs well beaten, one cup sugar and
three-fourths teaspoonful salt. Combine the mixture, beat vigorously,
turn into a buttered mold, steam over three hours, remove from the mold
and serve with sauce. Serve ten or eleven persons.

Sauce for Pudding.

Yolks of two eggs beaten light, two-thirds cup powdered sugar, one
teaspoonful vanilla. Add one-half pint cream, whipped just before
serving. Whites of eggs may be used instead of whipped cream.

FIG TAPIOCA.

Soak two-thirds of a cup of tapioca in three cups of cold water, add one
pound of chopped figs and one and one-half cup of brown sugar. Steam one
hour. Just before the tapioca sets add one cupful of chopped nuts and