bottom of your basin; then add
half your sugar, then put the remainder of the gooseberries in and the
remainder of the sugar; on that, draw your paste to the centre, join
the edges well together, put the cloth over the whole, tying it at the
bottom, and boil in plenty of water. Fruit puddings of this kind, such
as apples and rhubarb, should be done in this manner.

Boil for an hour, take out of the saucepan, untie the cloth, turn out
on a dish, or let it remain in the basin and serve with sugar over.

A thin cover of the paste may be rolled round and put over the
pudding.

Ripe cherries, currants, raspberries, greengages, plums and such like
fruit, will not require so much sugar, or so long boiling. These
puddings are also very good steamed.

SNOW PUDDING.

One-half a package Cox's gelatine; pour over it a cupful of cold water
and add one and a half cupfuls of sugar; when 'soft, add one cupful of
boiling water and the juice of one lemon; then the whites of four
well-beaten eggs; beat all together until it is light and frothy, or
until the gelatine will not settle clear in the bottom of the dish
after standing a few minutes; put it on a glass dish. Serve with a
custard made of one pint of milk, the yolks of four eggs, four
tablespoonfuls of sugar and the grated rind of a lemon; boil.

DELMONICO PUDDING.

Three tablespoonfuls of cornstarch, the yolks of five eggs, six
tablespoonfuls of sugar; beat the eggs light, then add the sugar and
beat again till very light; mix the cornstarch with a little cold
milk; mix all together and stir into one quart of milk just as it is
about to boil, having added a little salt; stir it until it has
thickened well; pour it into a dish for the table and place it in the
oven until it will bear icing; place over the top a layer of canned
peaches or other fruit (and it improves it to mix the syrup of the
fruit with the custard part); beat the whites to a stiff froth with
two tablespoonfuls of white sugar to an egg; then put it into the oven
until it is a light brown.

This is a very delicate and delicious pudding.

SAUCER PUDDINGS.

Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar,
three eggs, a teacupful of milk, butter, preserve of any kind. Mix the
flour and sugar, beat the eggs, add them to the milk, and beat up with
the flour and sugar. Butter well three saucers, half fill them, and
bake in a quick oven about twenty minutes. Remove them from the
saucers