oiling milk, and stirring in, just as it
is taken from the stove, the well-beaten yolks of two eggs.

PLAIN CORNSTARCH PUDDING.--Heat to boiling a pint and a half of
milk, with a few bits of the yellow rind of a lemon to flavor it. While
the milk is heating, rub four large spoonfuls of cornstarch to a cream
with half a cup of cold milk; beat well together the yolks of three
eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and
whip the whites of the eggs to a stiff froth. When the milk is actively
boiling, remove the bits of lemon rind with a skimmer, and stir in the
starch mixture; stir constantly and boil three or four minutes--until
the starch is well cooked; then add gradually, stirring well meanwhile,
the yolks and sugar. Remove from the fire, and stir the beaten whites
lightly through the whole. Serve with a dressing of fruit juice or fruit
syrup; if in the season of fresh berries, the pudding may be dressed
with a few spoonfuls of mashed strawberries, raspberries, or currants.

PLAIN CUSTARD.--Heat a pint of milk to boiling, and stir in a
tablespoonful of cornstarch nabbed smooth in a little milk; let the milk
and starch boil together till they thicken; then cool and add one
well-beaten egg and two tablespoonfuls of sugar. Cook in the oven in a
dish set inside another filled with hot water, or in a double boiler.
The milk may be previously flavored with orange, lemon, or cocoanut.

PRUNE PUDDING.--Heat two and one half cups of milk to boiling, then
stir in gradually a heaping tablespoonful of cornstarch which has been
rubbed smooth in a little cold milk; let this boil and thicken for a
minute, then remove from the fire. When cool, add three well-beaten
eggs, two tablespoonfuls of sugar, and a cupful of prunes which have
been stewed, then drained of all juice, the stones removed, and the
prunes chopped fine. Pour into a pudding dish and bake twenty minutes.
Serve with or without cream.

PRIME WHIP.--Sift through a colander some stewed sweet California
prunes which have been thoroughly drained from juice, and from which the
stones have been removed. Beat the whites of three eggs to a stiff
froth, and add two cups of the sifted prunes; beat all together
thoroughly; turn into a pudding dish, and brown in the oven fifteen
minutes. Serve cold, with a little cream or custard for dressing. Almond
sauce also makes an excellent dressing.

RICE APPLE CUSTARD PUDDING.--Pare, and remove the cores without