FS.

Into one quart of boiling milk stir eight tablespoonfuls of Indian
meal, four tablespoonfuls of powdered sugar and a teaspoonful of
nutmeg; let the whole boil five minutes, stirring constantly to
prevent its adhering to the saucepan; then remove it from the fire,
and when it has become cool stir into it six eggs, beaten as light as
possible; mix well, and pour the mixture into buttered teacups, nearly
filling them; bake in a moderate oven half an hour; serve with lemon
sauce.

DELICATE INDIAN PUDDING.

One quart milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk
in double boiler, sprinkle the meal into it, stirring all the while;
cook twelve minutes, stirring often. Beat together the eggs, salt,
sugar and one-half teaspoonful of ginger. Stir the butter into the
meal and milk. Pour this gradually over the egg mixture. Bake slowly
one hour. Serve with sauce of heated syrup and butter.

_Maria Parloa._

COTTAGE PUDDING.

One heaping pint of flour, half a cupful of sugar, one cupful of milk,
one teaspoonful of soda dissolved in the milk, one tablespoonful of
butter, two teaspoonfuls of cream of tartar rubbed dry in the flour;
flavor with nutmeg; bake in a _moderate_ oven; cut in slices and serve
warm with wine or brandy sauce, or sweet sugar sauce.

FRENCH COCOANUT PUDDING. No. 1.

One quart of milk, three tablespoonfuls of cornstarch, the yolks of
four eggs, half a cupful of sugar and a little salt; put part of the
milk, salt and sugar on the stove and let it boil; dissolve the
cornstarch in the rest of the milk; stir into the milk and while
boiling add the yolks and a cupful of grated cocoanut. Flavor with
vanilla.

_Frosting._--The whites of four eggs beaten to a stiff froth, half a
cupful of sugar, flavor with lemon; spread it on the pudding and put
it into the oven to brown, saving a little of the frosting to moisten
the top; then put on grated cocoanut to give it the appearance of
snowflake.

COCOANUT PUDDING. No. 2.

Half a pound of grated cocoanut Then mix with it half a cupful of
stale sponge cake, crumbled fine. Stir together until very light half
a cupful of butter and one of sugar, add a _coffee_cupful of rich milk
or cream. Beat six eggs very light and stir them gradually into the
butter and sugar in turn, with the grated cocoanut. Having stirred the
whole very hard, add two teaspoonfuls of vanilla; stir agai