hours; turn it out,
strew sifted sugar over and serve warm with the lemon sauce, or not,
at pleasure.

LEMON PUDDING, COLD.

One cupful of sugar, four eggs, the whites and yolks beaten
separately, two tablespoonfuls of cornstarch, one pint of milk, one
tablespoonful of butter and the juice and rind of two lemons. Wet the
cornstarch in some of the milk, then stir it into the remainder of the
milk, which should be boiling on the stove, stirring constantly and
briskly for five minutes. Take it from the stove, stir in the butter
and let it cool. Beat the yolks and sugar together, then stir them
thoroughly into the milk and cornstarch. Now stir in the lemon juice
and grated rind, doing it very gradually, making it very smooth. Bake
in a well-buttered dish. To be eaten cold. Oranges may be used in
place of lemons. This also may be turned while _hot_ into several
small cups or forms previously dipped in cold water, place them aside;
in one hour they will be fit to turn out. Serve with cream and sugar.
Should be boiled altogether, not baked.

ROYAL SAGO PUDDING.

Three-quarters of a cupful of sago washed and put into one quart of
milk; put it into a saucepan, let it stand in boiling water on the
stove or range until the sago has well swelled. While hot, put in two
tablespoonfuls of butter with one cupful of white sugar and flavoring.
When cool, add the well-beaten yolks of four eggs, put in a buttered
pudding-dish, and bake from half to three-quarters of an hour; then
remove it from the oven and place it to cool. Beat the whites of the
eggs with three tablespoonfuls of powdered white sugar till they are a
mass of froth; spread the pudding with either raspberry or strawberry
jam, and then spread on the frosting; put in the oven for two minutes
to slightly brown. If made in summer, be sure and keep the whites of
the eggs on ice until ready for use and beat them in the coolest place
you can find, as it will make a much richer frosting.

The small white sago called pearl is the best. The large brown kind
has an earthy taste. It should always be kept in a covered jar or box.

This pudding, made with tapioca, is equally as good. Serve with any
sweet sauce.

SAGO APPLE PUDDING.

One cupful of sago in a quart of tepid water, with a pinch of salt,
soaked for one hour; six or eight apples pared and cored, or
quartered, and steamed tender and put in the pudding-dish; boil and
stir the sago until clear, adding water to mak