uls of sugar and a dash of
salt. Hull and wash the berries, mash with a spoon and strain through a
fine cheese-cloth. Put the boiling water in a double boiler, and
sprinkle in the tapioca, stirring to prevent lumping. Let it cook until
clear, add the sugar and salt, and then the strawberry juice, and boil
until thick--a few minutes only; turn into an earthenware mould; when
cold set on the ice. It is better to make it the day before it is
wanted. It should be served with cream.

TAPIOCA AND RASPBERRY JELLY.

Follow the above recipe, using raspberries in the same proportion.

TAPIOCA AND CURRANT JELLY.

Follow the recipe for tapioca and strawberry jelly.

PEARL SAGO AND FRUIT JELLIES.

Soak half a cup of pearl sago two hours in a cup of cold water, then add
half a cup of water and a cup and a half of fruit juice--strawberry,
raspberry, or currant; boil for twenty minutes and sweeten to taste.
Fruit syrups may be used in winter; it will require less of the syrup
than fruit juice.

BREAD AND BUTTER PUDDING.--No. 1.

Cut six small tea buns in half, butter well, using two generous ounces
of butter for the six, and put them together again. Beat three eggs with
a cup and a half of rich milk, add half a cup of almonds blanched and
chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the
buns soak in this for awhile. Butter a mould, sprinkle with fine bread
crumbs, take the buns out of the custard, lay them in the mould and
pour the custard over them. Set the mould in a pan of boiling water in
the oven and bake three-quarters of an hour, and serve hot with a sauce.

BREAD AND BUTTER PUDDING.--No. 2.

Cut some slices of home-made bread about half an inch thick, butter and
lay in a pudding dish, sprinkle with currants, put another layer of
buttered bread and currants. Beat three eggs light and stir into a pint
of milk, sweeten to taste, flavor with a little grated lemon peel or
cinnamon, pour over the bread and butter and bake in a moderate oven
until the custard is set. Test with a knife; if it comes out clean it is
done. If baked too long the pudding will be watery. Serve cold and in
the dish in which it is baked.

BREAD CUSTARD.

Put a pint of rich milk in a saucepan on the fire. When it comes to a
boil, add half a cup of grated stale bread crumbs, then stir in a
heaping tablespoonful of butter, a little grating of lemon peel, a
quarter of a cup of granulated sugar and a tablespoonful o