Cocoanut Pudding

1/2 pint (1 cup) desiccated cocoanut 1 quart (4 cups) milk 1/4 teaspoonful salt 4 eggs.

4 heaping tablespoonfuls (4 ozs.) sugar.

1/2 teaspoonful almond extract.

Beat up the eggs and add the other ingredients to them. Turn into a buttered fireproof dish and bake in a moderate oven for half an hour.

Cream Of Rice Pudding

4 1/2 heaping tablespoonfuls (4 1/2 ozs.) rice flour.

1 heaping tablespoonful (1/2 oz.) powdered gelatine.

1/2 pint (1 cup) whipping cream.

1/2 teaspoonful vanilla extract.

1 1/2 pints (3 cups) hot milk 4 heaping tablespoonfuls (4 ozs.) sugar Grated rind 2 lemons 1 1/2 gills (3/4 cup) cold milk Some stewed fruit.

Mix the hot milk, sugar, and lemon rind together, then bring slowly to the boiling point; stir in the gelatine and mix until dissolved. Stir in the rice flour mixed with the cold milk. Stir over the fire till it simmers for ten minutes.

Cool slightly and add the cream and the vanilla extract. Pour into a wet earthenware jelly mould. Turn out when set and serve with stewed fruit.

Date Pudding

1/2 lb. stoned dates 3 ozs. (1/3 cup) rice.

1 pint (2 cups) milk.

2 tablespoonfuls chopped suet.

3 ozs. (3 heaping tablespoonfuls) sugar.

3 eggs.

2 tablespoonfuls chopped citron peel.

A little grated nutmeg.

Wash the rice well, and put it into a casserole with the milk. Let it cook slowly, with the lid on, until all the milk is absorbed by the rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and nutmeg, mix well, and add the eggs well beaten. Pour into a buttered earthenware dish, cover with the lid, and steam steadily for one and a half hours.

Dried Apricots

3 lbs. dried apricots.

Sugar to taste.

Separate the fruit so that each piece will be single, then wash several times in lukewarm water. Pour the water off; put the rinsed fruit into a casserole; cover well with cold water, and let stand for at least twelve hours, keeping the' pan covered all the time with the lid.

After the fruit has been thoroughly soaked and has regained its natural size, pour off this water saturated with fruit juice into another fireproof dish, add sugar according to taste (apricots will require a considerable quantity of sugar, peaches and apples less, prunes very little or none, and pears none at all), and cook from twenty to twenty-five minutes until you get a rich fruit syrup. Pour this boiling hot syrup over the soaked fruit. Put the casserole on back of the stove and let the fruit simmer very slowly for twenty to forty minutes, according to the quality of it. Now remove the casserole from the stove, keep the lid on the dish, and let it cool.

If cooked properly, the fruit when served must be clear, the syrup should be rich and clear, and each piece of fruit should look as if fresh fruit had been stewed.

The flavor of all the varieties of fruit is greatly improved by adding some lemon or orange peel, but especially is this true of pears and prunes.