Princess Pudding

1/4 Box of gelatine.

1/4 Cup of cold water.

3/4 Cup of boiling water.

1 Cup of sugar.

1/2 Cup of white wine (sherry).

Juice of one lemon.

Whites of three eggs.

For the sauce:

1 Pint of milk.

Yolks of two eggs.

3 Tablespoons of sugar.

1 Saltspoon of salt.

1 Teaspoon of rose-water.

The process is exactly the same as for snow pudding, and it is served in the same manner, with the soft custard for a sauce. Ordinary sherry wine may be used, although white sherry is better.

Cream-Of-Rice Pudding

1 Quart of milk. 1/2 Cup of rice.

2 Tablespoons of sugar. 1 Saltspoon of salt.

Put the milk, rice, sugar, and salt together in a pudding-dish, stir until the sugar is dissolved, then place the dish in a pan of water, and bake in a slow oven for three hours, cutting in the crust which forms on the top once during the time. Should the pudding become dry, pour over it a little more milk, but this will not happen unless the fire is too hot. When done it ought to be creamy inside, with the grains of rice almost dissolved in the milk. The long exposure to heat changes both the sugar and the starch, and gives them an agreeable flavor.

Fruit Tapioca

Wash half a cup of tapioca, put it into a double boiler with a pint of water, and cook until the grains are soft and transparent. If granulated tapioca is used, one hour is sufficient time. Then add to it half a cup of grape or currant jelly, and mix until the jelly is dissolved; turn it into a pudding-dish. Serve cold, with sugar and cream. Any well-flavored fruit jelly may be used instead of the grape or currant.

Tapioca Jelly

1/2 Cup of tapioca.

2 Cups of water.

1/2 Cup of sugar.

Juice and grated rind of half a lemon.

1/4 Cup of sherry wine, or

1/4 Cup of brandy (French).

Pick over and wash the tapioca. Put it into a double boiler with the water, and cook it for one hour, or until the grains are transparent and soft. Then add to it the sugar, juice and grated rind of the lemon, the sherry and the brandy, mixing them thoroughly. Press all through a wire strainer into a glass pudding-dish, and set it in a cool place to become a jelly. It should be served cold, and with cream.

Orange Layers

4 Oranges.

3 Bananas.

1 Cup of sugar.

1/3 Cup of water.

1 Cup of claret wine.

Peel the oranges, slice them in thin slices, and remove the seeds. Peel and slice the bananas. Arrange both in alternate layers in a glass dish. Make a syrup of the sugar and water by boiling them together, without stirring, for ten minutes; then add the wine, and remove at once from the fire; cool it, and pour it over the fruit. In half an hour it will be ready to serve.

It will not do to keep this dish long, as the fruit shrinks and loses its freshness. One fourth of an inch is the proper thickness for the slices of orange, and one sixth or one eighth for the bananas.

Orange Baskets

From the end opposite the stem end of an orange cut out sections in such a way as to form a basket with a handle.

The body of the basket should be more than half the orange. With a knife and spoon cut and scrape out all the pulp from the inside. Fill the baskets with blocks of orange jelly, or with raspberries, strawberries, or other fruits. They are pleasing to children, and are pretty for luncheon or tea. The edges may be scalloped, and diamonds or rounds cut out of the sides, if one has time.

Fine Blanc-Mange

Make a pudding according to the above rule. Color it, just before straining, with three or four drops of carmine, barely enough to give a delicate shell pink, for if it is very dark it is not attractive.

Carmine for use in cooking is made by mixing one ounce of No. 40 carmine (which may be obtained of a druggist) with three ounces of boiling water and one ounce of ammonia. It should be bottled, and will keep indefinitely. It is useful for coloring ice-cream, cake, and puddings.