Sauce For Snow Pudding

Beat together the yolks of six eggs and half a cup of sugar; add to this two spoonfuls milk and half a tea-spoonful of salt. Put one pint of milk into a small pail; set the pail into a basin of boiling water (be careful that it does boil into the milk); let this come to a boil, and then stir in the eggs. Stir this two minutes, and then take off and set in ice-water; stir occasionally until cool. Have it ice cold and flavor with vanilla.

Cocoanut Pudding

One quart of milk, one teaspoonful of butter, the yolks and the whites of three eggs, one cup of sugar, one cocoanut and milk of cocoanut. Bore a hole in the cocoanut and drain out the milk; then crack the nut and take from the shell; pare off' the brown skin and grate. Butter a pudding-dish and lay the cocoanut in it, then pour over it the custard. (Scald the milk before making the custard ) Bake in a moderate oven until it is firm in the centre, which you can tell by cutting with the handle of a teaspoon. Frost immediately upon taking from the oven, with the whites of two eggs and one cup of sugar beaten to a stiff froth.

Cocoanut Pudding, No. 2

Six eggs, one cup of sugar, one quart of milk, one cocoanut, milk of cocoanut. Prepare the cocoanut as for No. 1. Beat the eggs and sugar to a froth, stir in the milk and then the cocoanut; butter a pudding-dish, turn in the mixture and bake twenty or thirty minutes When the fresh cocoanut is not in the market, use one cup of the desiccated cocoanut and the juice of one fresh lemon

Ginger Pudding

One cup of butter, two of sugar, one of milk, four of flour, one tablespoonful of ginger, one teaspoonful of saleratus, two of cream of tartar, four eggs. Beat the sugar and butter to a cream, then stir in the eggs, which are well beaten; then the milk, and last the flour, in which the saleratus, ginger, and cream of tartar are well mixed. Bake in a pudding-dish forty-five minutes. Serve with lemon or vinegar sauce.

Beverly Pudding

Pare, boil, and mash six good-sized potatoes; pour over them one quart of boiling milk; stir well, and let it get cold; then add to it the yolks of five eggs, and the whites of three, beaten with one large cup of sugar, the grated rind and juice of two lemons. Bake thirty minutes, and then frost with the whites of two eggs and one cup of sugar beaten to a stiff froth; set back in the oven until it is a delicate brown, then set away to cool. To be eaten ice cold.

Lemon Pudding

One quart of milk, a piece of butter the size of an egg, one heaping cup of sugar, one cup of ground rice, the rind and juice of two lemons, six eggs. Take one cup of milk from the quart, and put the remainder in a tin pail; set the pail into a basin of boiling water Wet the rice with the cup of cold milk, and when the milk begins to boil, stir it into it with one teaspoonful of salt; let this boil ten minutes, then take off and let it get blood warm. Beat the eggs, sugar, and lemon together, and stir into the mixture. Bake in a buttered dish half an hour. To be eaten cold.