ng for twelve minutes;
then pour it into a pudding-dish and set in a cool place for half an
hour. When the time for serving comes, make a sauce in this manner:
Beat the whites of two eggs to a stiff, dry froth, and beat into this
two tablespoonfuls of powdered sugar. As soon as the sugar has been
well mixed with the whites, add half of a large tumbler of currant
jelly, or any other bright jelly, or any kind of preserved fruit may
be used. If you prefer, serve sugar and cream with the pudding instead
of a sauce.

COLD FRUIT PUDDING.

Throw into a pint of new milk the thin rind of a lemon, heat it slowly
by the side of the fire and keep at the boiling point until strongly
flavored. Sprinkle in a small pinch of salt and three-quarters of an
ounce of the finest isinglass or gelatine. When dissolved, strain
through muslin into a clean saucepan with five ounces of powdered
sugar and half a pint of rich cream. Give the whole one boil, stir it
briskly and add by degrees the well-beaten yolks of five eggs. Next
thicken the mixture as a custard over a slow fire, taking care not to
keep it over the fire a moment longer than necessary; pour it into a
basin and flavor with orange-flower water or vanilla. Stir until
nearly cold, then add two ounces of citron cut in thin strips and two
ounces of candied cherries. Pour into a buttered mold. For sauce use
any kind of fruit syrup.

CUBAN PUDDING.

Crumble a pound of sponge cakes, an equal quantity, or less if
preferred, of cocoanut, grated in a basin. Pour over two pints of rich
cream previously sweetened with a quarter of a pound of loaf sugar and
brought to the boiling point. Cover the basin and when the cream is
soaked up stir in it eight well-beaten eggs. Butter a mold, arrange
four or five ounces of preserved ginger around it, pour in the pudding
carefully and tie it down with a cloth. Steam or boil slowly for an
hour and a half; serve with the syrup from the ginger, which should be
warmed and poured over the pudding.

CRACKER PUDDING.

Of raspberries, may be made of one large teacupful of cracker crumbs,
one quart of milk, one spoonful of flour, a pinch of salt, the yolks
of three eggs, one whole egg and half a cupful of sugar. Flavor with
vanilla, adding a little pinch of salt. Bake in a moderate oven. When
done, spread over the top, while hot, a pint of well-sugared
raspberries. Then beat the whites of the three eggs very stiff, with
two tablespoonfuls of sugar, a