Blanc Mange

Soak one-half cup of Irish moss in cold water fifteen minutes, pick over, wash, tie in coarse lace or netting, and cook with one quart of milk in a double boiler half an hour, or until the milk thickens slightly when a drop is cooled. Strain, add one-fourth teaspoon of salt, one teaspoon of vanilla, and turn into small molds wet in cold water. Serve with sugar and cream, and with fresh fruit. Or cook the moss in one pint of water, strain, and combine with one pint of thin cream scalded

Minute Pudding

Cook a heaping half pint of berries in one pint of water for ten minutes. Make smooth four tablespoons of flour in a little cold water, pour into the berries and boil, stirring carefully till the flour is well cooked. Serve with sweetened cream while warm, or mold in pudding cups, and turn out to eat cold

Cereal Fruit Pudding

Cook any cereal as for breakfast. Put a layer in a pudding dish, then a layer of mild apples or pears sprinkled with sugar, then another layer of each, with buttered cracker crumbs on top. Bake slowly till brown and serve with cream

Apricot Pudding

Wash one-half pound of apricots in cold and then in hot water. Put them and one-fourth pound of hominy in a scant quart of cold water and soak all day. Next day cook it two hours in a double boiler, then add one cup of sugar and cook two hours longer, stirring every half hour. Turn into wetted molds and serve very cold with cream.

Baked Indian Pudding.

One quart of milk, one-fourth cup of Indian meal scalded in the milk; add one-half cup of sugar, one-half cup of molasses, a little salt and ginger, and one tablespoon of butter. Bake slowly three hours. More milk may be added as it cooks away.

Cream Rice Pudding.

Measure milk enough to nearly fill a buttered pudding dish. For each cup of milk add two tablespoons of rice well washed and two tablespoons of sugar. Flavor with salt, and cocoa, or nutmeg, or cinnamon. Bake slowly, stirring occasionally, until the rice is soft and has absorbed nearly all the milk.

Rice Fritters.

Pick over and wash one-half cup of rice; put it in the top of double boiler with one-half cup of boiling water and one level teaspoon of salt. Cook directly over the fire until water is absorbed, then add one cup of milk and cook over boiling water until very soft. Stir in one ounce of butter and one well-beaten egg. Remove from the fire and stir in one-half cup of canned cherries, stoned and cut small. Mix well and turn into a round shallow tin to cool. When cold divide into six or eight sections, cover with fine bread-crumbs, egg and crumbs, and brown on each side in hot butter.