yer of strawberry jam, and on the top of this the whites of the
eggs beaten to a stiff froth, with a little sifted sugar. Smooth over
the meringue with a knife dipped in boiling water, and bake for ten
minutes in a slow oven.

CHOCOLATE PUDDING.

Boil half-a-pound of light stale bread in a pint of new milk. Stir
continually until it becomes a thick paste; then add an ounce of butter,
a quarter of a pound of sifted sugar, and two large teaspoonfuls of
Schweitzer's Cocoatina, with a little Nelson's Essence of Vanilla. Take
the pudding off the fire, and mix in, first, the yolks of three eggs,
then the whites beaten to a strong froth. Put into a buttered tart-dish
and bake in a moderate oven for three-quarters of an hour.

COCOA-NUT PUDDING.

Choose a large nut, with the milk in it, grate it finely, mix it with an
equal weight of finely-sifted sugar, half its weight of butter, the
yolks of four eggs, and the milk of the nut. Let the butter be beaten to
a cream, and when all the other ingredients are mixed with it, add the
whites of the eggs, whisked to a strong froth. Line a tart-dish with
puff-paste, put in the pudding mixture and bake slowly for an hour.
Butter a sheet of paper and cover the top of the pudding, as it should
not get brown.

RASPBERRY AND CURRANT PUDDING.

Stew raspberries and currants with sugar and water, taking care to have
plenty of juice. Cut the crumb of a stale tin-loaf in slices about
half-an-inch thick and put in a pie-dish, leaving room for the bread to
swell, with alternate layers of fruit, until the dish is full. Then put
in as much of the juice as you can without causing the bread to rise.
When it is soaked up put in the rest of the juice, cover with a plate,
and let the pudding stand until the next day. When required for use turn
out and pour over it a good custard or cream. The excellence of this
pudding depends on there being plenty of syrup to soak the bread
thoroughly. This is useful when pastry is objected to.

THE CAPITAL PUDDING.

Shred a quarter of a pound of suet, mix it with half a pound of flour,
one small teaspoonful each of baking-powder and carbonate of soda, then
add four tablespoonfuls of strawberry or raspberry jam, and stir well
with a gill of milk. Boil for four hours in a high mould, and serve with
wine or fruit sauce. The latter is made by stirring jam into thin butter
sauce.

ITALIAN FRITTERS.

Cut slices of very light bread half-an-inch thick, with