lemon, orange, or
other fruit sauce for dressing.

CORNSTARCH WITH APPLES.--Prepare the cornstarch as in the preceding
recipe, omitting the raisins. Place in a pudding dish some lemon apple
sauce, without juice, about two inches deep. Pour the cornstarch over
it, and serve hot or cold with cream.

CORNSTARCH FRUIT MOLD.--Heat a quart of strawberry, raspberry, or
currant juice, sweetened to taste, to boiling. If the pure juice of
berries is used, it may be diluted with one cup of water to each pint
and a half of juice. Stir in four tablespoonfuls of cornstarch well
braided with a little of the juice reserved for this purpose. Boil until
the starch is well cooked, stirring constantly. Pour into molds
previously wet with cold water, and cool. Serve with cream and sugar. A
circle of fresh berries around the mold when served adds to its
appearance.

CORNSTARCH FRUIT MOLD NO. 2.--Wash, stone, and stew some nice
French prunes, add sugar to sweeten, and if there is not an abundance of
juice, a little boiling water. For every one fourth pound of prunes
there should be enough juice to make a pint in all, for which add two
tablespoonfuls of cornstarch, rubbed smooth in a little cold water, and
boil three or four minutes. Pour into cups previously wet in cold water,
and mold. Serve cold with whipped cream. Other dried or canned fruits,
as apricots, peaches, cherries, etc., may be used in place of prunes, if
preferred.

CRACKED-WHEAT PUDDING.--A very simple pudding may be made with two
cups of cold, well-cooked cracked wheat, two and a half cups of milk,
and one half cup of sugar. Let the wheat soak in the milk till
thoroughly mixed and free from lumps, then add the sugar and a little
grated lemon peel, and bake about three fourths of an hour in a moderate
oven. It should be of a creamy consistency when cold, but will appear
quite thin when taken from the oven. By flavoring the milk with
cocoanut, a different pudding may be produced. Rolled or pearl wheat may
be used for this pudding. A cupful of raisins may be added if desired.

CRACKED-WHEAT PUDDING NO. 2.--Four and one half cups of milk, a
very scant half cup of cracked wheat, one half cup of sugar; put
together in a pudding dish, and bake slowly with the dish covered and
set in a pan of hot water for three or four hours, or until the wheat is
perfectly tender, as may be ascertained by dipping a few grains with a
spoon out from the side of the dish.

FARINA BLANCMANGE.--H