Estella Pudding

The following is sufficient for eight persons, being served hot.

Three eggs.

Two and one-half table-spoonfuls of sugar.

Two table-spoonfuls of butter.

Three-quarters cupful of sweet milk.

One cupful of raisins.

Two tea-spoonfuls of baking powder.

One-half teaspoonful of salt.

Flour to thicken.

Rub the butter and sugar to a cream, add the eggs, well beaten, stir thoroughly, and put in the milk and salt. Seed the raisins, and chop them coarsely, cutting each raisin in only about four pieces. Scatter the baking-powder on top of the mixture, add a little flour, stirring it in well, and then add enough more flour to make a rather thick batter; lastly stir in the raisins. Butter a tin basin or a pudding-mold, turn in the pudding, set the vessel in a steamer over a kettle of boiling hot water, and steam forty-five minutes. Serve with a sauce made of one pint of milk, sweetened to taste and flavored with vanilla.

Tapioca Pudding

This is to be eaten hot without sauce. For five persons allow

One egg.

One pint of milk. One-half cupful of pearl tapioca. One-half cupful of sugar. One tea-spoonful of butter. One-half tea-spoonful of salt. One-quarter teaspoonful of cinnamon. One-eighth tea-spoonful of nutmeg.

Wash the tapioca, and soak it over night in enough water to cover it. In the morning add the milk, and place the tapioca on the back of the range to soak one hour, but do not let the milk boil: then add the beaten egg and the sugar, spice, salt and butter. Bake an hour in a moderate oven.

Simple Corn-Starch Blanc-Mange

This is an especially wholesome dessert for little children. To make enough for five persons, allow

One pint of milk.

One-half tea-spoonful of salt.

One tea-spoonful of vanilla.

Two table-spoonfuls of corn-starch.

Two table-spoonfuls of sugar.

Wet the corn-starch in half a cupful of the milk ; then heat the rest of the milk in a milk-boiler, and when it is boiling, add the corn-starch. Cook eight or ten minutes, and then put in the salt, and sugar. Remove from the fire, and when partly cooled, add the vanilla. Turn the mixture into a pudding-dish, that has been previously wet with cold water, and set it away in a cold place. When cold and firm, turn it out of the dish, and serve with it a cream sauce or a

Chocolate Sauce

One-half cupful of grated chocolate. One-half cupful of milk. One-half cupful of sugar. Two tea-spoonfuls of vanilla.

Boil the milk and chocolate together until they form a smooth paste, them add the sugar, and lastly the vanilla when the whole has cooled. This pudding is also delicious served alone with strawberries and sugar.

Cocoanut Pudding

The quantity given below will serve five persons. The pudding is eaten hot, without sauce

One-half cupful of cocoanut.

One-half cupful of bread-crumbs.

One pint of milk.

One egg.

One table-spoonful of butter.

Two table-spoonfuls of sugar.

One-half tea-spoonful of salt.

Soak the bread and cocoanut in the milk for three hours ; then mash the bread fine, and add the sugar, salt and melted butter. Beat the white and yolks of the egg separately, and add first the yolk and then the white, stirring well. Bake half an hour.