Plain Corn Starch Pudding

1 cup corn starch wet with 1 cup water.

1 beaten egg; pinch of salt. Stir this into 1 quart of boiling milk. Add 1 teaspoon extract desired for flavoring.

Let cook 3 or 4 minutes. Eat with liquid sauce, hot, or is good cold with milk and sugar.

Indian-Rice Pudding

1/2 cup rice, washed. 3 1/2 tablespoons corn-meal. 1 quart milk. 1/2 cup brown sugar. 1 teaspoon butter. 1/4 teaspoon each ginger, allspice, and cinnamon.

Put the quart of milk on the stove, and when it comes to a boil, pour in the corn-meal wet with 1 cup cold milk. Let boil up well, add the other ingredients, put into a pudding-dish, and bake 2 hours, stirring from the bottom, every 1/2 hour. Be very careful not to scorch the milk if it is put directly over the fire. A double boiler is safer.

Kiss Pudding

Mrs. E. B. B

One quart of sweet milk; 3 tablespoons of corn starch; 1 cup of sugar; 5 yolks of eggs; salt; flavor. Boil the milk, and stir in the starch wet with cold milk; add the sugar and eggs, and let it boil a few minutes. Make a frosting of the whites, with a little more sugar, and brown in the oven.

Rice Pudding Without Eggs

1/2 cup rice. 3 pints milk. 1/2 cup sugar. 1 teaspoon butter; pinch of salt.

Stir frequently while baking. It should be of the consistence of cream when done. Bake 2 or 3 hours. Raisins may be used, if liked. Eat without sauce.

Graham Pudding

Mrs. F. McKercher, Chicago.

1 cup molasses. 1 cup sour milk.

1 cup fruit.

2 cups Graham flour. 1 teaspoon salt.

1 teaspoon soda. 1/2 teaspoon cloves. 1 teaspoon cinnamon.

Steam 2 hours and put in the oven for half an hour.

Serve with any sauce preferred.

Electric Pudding

Mrs. M. L. Galloway, Marseilles, Ill.

1 cup Graham flour.

1 cup corn-meal.

1 cup white flour.

1 cup cream.

1/2 cup molasses.

1 teaspoon soda. Steam 3 hours.

Serve with sugar and cream, or with liquid sauce.

Blue-Grass Pudding

Mrs. Bettie Reese, North Fork, Ky.

5 eggs beaten separately. 1 cup sugar. 1 cup molasses. 1 cup butter.

3 cups flour.

1 cup buttermilk.

1 pound raisins, cut up.

1/4 teaspoon soda.

Spice, if desired. Grease the pan well, and steam 2 1/2 hours. Serve with lemon sauce.

Rolled Pudding

One pint flour, 2 small teaspoons baking powder, salt, milk to make soft enough to handle. Roll thin; spread all over it fresh cranberries, candied cherries, or any sauce. Roll up like a jelly-roll. Lay in steamer and steam 1 hour. Serve with lemon sauce.

Pudding L' Elegante

Mrs. Jeanie J. H. Norton, Middletown Springs, Vt.

Place in a mold a layer of slices of bread or cake. Cover this with jam of any kind. Then another layer of bread and jam until the mold is 2/3 full. Pour over this a custard made of 2 eggs, a pint of milk, a pinch of salt, and 1/2 cup sugar. Boil 2 hours. Lemon sauce.