r and whites of 4 eggs, beaten
stiff. Place the custard in glasses, about half full, then fill glasses
with strawberry juice and the whites of eggs, beaten together.

=Orange Float.=

1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar.
When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes,
stirring constantly. When cold, pour this over four or five oranges,
which have been sliced. Beat the whites of 3 eggs to a stiff froth,
sweeten and flavor, and place large spoonfuls over the top of the float.

=Kiss Pudding.=

1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar,
a little salt. Put part of milk, salt and sugar on to boil. Dissolve
corn starch in remainder of milk, stir into milk, and while boiling, add
the yolks. Flavor with vanilla.

FROSTING.--Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on
pudding, and put in oven to brown. Save a little frosting to moisten
top; then put grated cocoanut to give appearance of snow.

=Batter Pudding.=

1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of
flour, mixed with a little cold milk, beat 4 eggs (yolks and whites
separately), and, when the batter is cold, stir in first yolks, then
whites, and bake three quarters of an hour.

SAUCE.--1 cup sugar, 1/2 of butter, beaten to a cream, put over
tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.

=Suet Pudding--No. 1.=

1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, 1/2 teaspoon
soda, and 1 of salt. Stir quite thick with flour, and boil in a bag
three hours. Serve with wine sauce.

=Suet Pudding--No. 2.=

1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the
bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or
brandy, and spice to taste. To be eaten with sauce.

=Suet Pudding--No. 3.=

2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1
cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolved in it,
1/2 teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil
two hours in a pudding-boiler. To be eaten with hot or hard sauce.

=Poor Man's Pudding.=

1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1
teaspoon saleratus. Steam four hours. Serve with rich sauce.

=Poor Man's Rice Pudding.=

1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt.
Bake slowly, stirring once or twice.

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