n from the boiling water, scrape down the
sides, stir to the bottom until it begins to cool, add a tablespoonful
of peach-water, or any other flavor you may prefer, pour into little
cups and, when cold, serve.

CUSTARD PUDDINGS.

The recipe for COMMON CUSTARD, with the addition of chocolate grated,
banana, or pineapple or cocoanut, makes successfully those different
kinds of puddings.

APPLE CUSTARD PUDDINGS.

Put a quart of pared and quartered apples into a stewpan, with half a
cupful of water and cook them until they are soft. Remove from the
fire and add half a cupful of sugar, two tablespoonfuls of butter and
the grated rind and the juice of a lemon. Have ready mixed two cupfuls
of grated bread crumbs and two tablespoonfuls of flour; add this also
to the apple mixture, after which stir in two well-beaten eggs. Turn
all into a well-buttered pudding-dish and bake forty-five minutes in a
moderate oven. Serve with sugar and cream or hard sweet sauce.

CREAM PUDDING.

Beat the yolks and whites of six eggs well and stir them into one pint
of flour, one pint of milk, a little salt and a bit of soda dissolved
in a little water, the grated rind of a lemon and three spoonfuls of
sugar; just before baking stir in one pint of cream and bake in a
buttered dish. Eat with cream.

CREAM MERINGUE PUDDING.

Stir to a cream half a cupful of sugar with the white of one egg and
the yolks of four. Add one quart of milk and mix thoroughly. Put four
tablespoonfuls of flour and a teaspoonful of salt into another dish,
and pour half a cupful of the milk and egg mixture upon them, and beat
very smooth, gradually adding the rest of the milk and egg mixture.
Turn this all into a double boiler surrounded by boiling water; stir
this until smooth and thick like cream, or about fifteen minutes; then
add vanilla or other extract. Rub all through a strainer into a
well-buttered pudding-dish. Now beat the remaining three whites of
eggs to a stiff froth, and gradually add three tablespoonfuls of
powdered sugar, and spread roughly over the pudding. Cook for twenty
minutes in a _moderate_ oven. Serve cold.

CORNSTARCH PUDDING.

Reserve half a cupful of milk from a quart and put the remainder on
the stove in a double boiler. Mix four large tablespoonfuls of
cornstarch and a teaspoonful of salt with the half cupful of milk;
then stir the mixture into the boiling milk and beat well for two
minutes. Cover the boiler and cook the puddi