ld milk. Soak the tapioca in cold water for one hour, then
drain. Pour the hot milk on to the cornmeal gradually. Add the tapioca
and cook in double boiler until transparent. Add molasses, butter, salt,
and spice, and turn into a buttered baking dish. Pour the cold milk over
the top and bake for one hour in a moderate oven.

~LEMON MERINGUE PUDDING~--Soak one cup of fine breadcrumbs in two cups
of milk until soft. Beat one-quarter cup of butter and one-half of sugar
together until greasy, stir all into the milk and crumbs. Grate a little
yellow lemon peel over the top and pour into a buttered baking dish. Set
in a moderate oven until firm and slightly browned. Make a meringue of
the stiffly beaten whites of two eggs and four level tablespoons of
powdered sugar. Spread over the pudding, return to the oven and color a
little.

~LEMON PUDDING~--Three eggs, one scant cup sugar, one lemon juice and
rind, two cups of milk, two liberal tablespoons cornstarch, one heaping
teaspoon butter. Scald the milk and stir in the cornstarch, stirring all
the time until it thickens well, add the butter and set aside to cool.
When cool beat the eggs, light; add sugar, the lemon juice and grated
rind, and whip in a great spoonful at a time, the stiffened cornstarch
and milk. Bake in a buttered dish and eat cold.

~LITTLE STEAMED PUDDING~--Cream one-quarter cup butter with one-half cup
of sugar, add one-quarter cup milk, then one cup of flour sifted with
two teaspoons of baking powder and a pinch of salt, and last fold in the
stiffly beaten whites of three eggs. Have some small molds or cups
buttered, fill half full with the batter, cover with buttered paper, and
steam three-quarters of an hour. Serve hot with a sauce.

~NEW HAMPSHIRE INDIAN MEAL PUDDING~--Bring a quart of milk to a boil,
then sprinkle in slowly about a cup and a quarter of yellow meal,
stirring constantly. (An exact rule for the meal cannot be given, as
some swells more than others.) As soon as the milk is thickened take
from the fire and cool slightly before adding three-quarters of a cup of
molasses, half a teaspoonful salt and a tablespoonful ginger. Beat the
mixture until smooth, and lastly turn in a quart of cold milk, stirring
very little. Pour into a well greased pudding-dish and set in a very
slow oven. This pudding needs about five hours of very slow baking to
insure its becoming creamy, instead of hard and lumpy. The batter, after
the cold milk is added