Delicate Pudding

1 1/2 cups water 1/2 cup sugar 1/2 saltspoon salt

3 tablespoons cornstarch

3 egg whites

Juice and rind of 1 lemon

Mix sugar, salt and water and bring to the boiling point. Mix the cornstarch in a little cold water and stir it into the boiling syrup. Cook ten minutes; pour over the beaten egg whites; return to the fire a minute to set the egg; add the lemon; turn into a wet mold and set on the ice until serving time. Serve with berries or sliced peaches.

Apple Tapioca

3/4 cup tapioca 1 quart water

Sugar 6 apples

A little grated nutmeg

Soak the tapioca and boil it in the water until clear, sweetening to taste. Pare and core the apples and place them in a baking dish. Fill the cores with sugar; pour the tapioca around them and grate a little nutmeg over the top. Cover and bake until the apples are soft. Serve with cream,

Cherry Tapioca

3/4 cup tapioca 1 quart water

Sugar

1 cup stoned cherries

Soak the tapioca and boil it in the water until clear, sweetening to taste. Add the stoned cherries; cook for three minutes and set aside to cool. Serve with cream.

Peaches or other fruit may be used instead of cherries.

Fig Dessert

2 pounds white figs 2 cups sugar

Sponge cake Whipped cream

Soak the figs over night. In the morning boil slowly until tender; add the sugar and boil until a thick syrup is formed. Line a dish with sponge cake or lady fingers; pour the figs in the center and cover with whipped cream that has been sweetened and flavored. Decorate with candied cherries or angelica.

Apple Meringue

4 large tart apples 1/3 cup cold water Sugar to taste

Grated rind of 1 lemon

White of 1 egg

1 1/2 tablespoons sugar

Grated cocoanut

Peel, core and slice the apples; stew them in the water until soft; press through a colander; sweeten to taste and flavor with lemon rind. Make a meringue of the egg and sugar; put the apples in a pudding dish and cover them with it, dusting all with grated nuts or cocoanut. Brown in the oven; serve with cream.

Berry Charlotte

1 pint berries 1/2 cup water

1 cup sugar 1 pint bread

Wash the berries; stew them in the water and sugar until the juice forms a syrup, mashing the fruit with a vegetable masher, and straining to remove the seeds. Put alternate layers of bread and cooked berries in a mold and when cool set on the ice until needed. Turn out and serve with cream or with cold boiled custard.

Bread-And-Butter Pudding

Bread and butter

3 eggs

1/2 cup sugar

1/4 teaspoon salt

1 quart milk

1 teaspoon flavoring

Cut thin slices of bread; remove the crusts; butter both sides and line the bottom and sides of the pudding dish with them. Beat the eggs; add milk, sugar and flavoring; strain and pour over the bread. Sprinkle cinnamon or nutmeg over the top; let stand for twenty minutes; then bake in a slow oven. As soon as the custard begins to thicken on the sides of the dish it is done, and should be removed at once or it will whey. Serve with or without sauce.