Jelly Pudding

Mrs. C. H. Wheeler.

One quart of milk, one pint of bread crumbs, yolks of four beaten eggs, one-half cup of sugar; bake about half an hour; when cool, spread jelly over the pudding, beat the whites with a little sugar, and spread on top for frosting ; set back in the oven a few minutes after the whites have been spread on the pudding; excellent for Sunday dinners, as it may be eaten cold.

Bakewell Pudding

E. M. Walker.

Cover a dish with thin puff paste, and put over it a layer of any kind of firm jelly, one-half inch thick; take the yolks of four eggs, and one white, one-quarter pound sugar, one-quarter pound butter, twelve sweet and eight bitter almonds, well pounded ; beat all together to a froth, pour over the jelly and bake one-half hour in a moderate oven.

Kiss Pudding

Mrs. F. B. Cole.

One quart milk, three tablespoons of corn starch, yolks of four eggs, half cup sugar, and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla.

Frosting. - Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon, spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give it the appearanco of snow flake.

Saratoga Pudding

Mrs. A. G. Beardsley.

Mix four tablespoons of corn starch in one quart of cold milk; stir until it boils. When cool, stir in two tablespoons white sugar, six eggs, whites and yolks beaten separately. Put in a large pudding dish, place in a pan of water; bake one and a half hours. Sauce: One cup sugar, half cup butter, the yolks of two eggs, one glass wine. Rub sugar and butter to a cream, add eggs and half the wine. Put the dish in boiling water, stir ten minutes, add the rest of the wine and serve.

Meringue Pudding

Mrs. C. A. Rogers. One pint of stale bread crumbs, one quart of milk, the yolks of four eggs, butter the size of an egg, a small cup of sugar, salt, the grated rind of one lemon; bake three-quarters of an hour. When cool, spread the top with preserves or jelly; beat the whites of the eggs with five tablespoons of pulverized sugar; spread on the pudding and brown in a quick oven; eat with cream.

Oswego Pudding

Kingford's Starch Company. One quart of milk, three tablespoons of corn starch, four eggs; beat the yolks and mix them with a little of the milk and flour; sweeten and flavor with vanilla. Scald the milk and add the other ingredients, boil three minutes, pour into a dish and set away to cool. Beat the whites with four teaspoons of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole.