Milk Sauce

One pint of milk.

Two table-spoonfuls of sugar.

One-half table-spoonful of vanilla.

Mix the ingredients, stirring well to dissolve the sugar.

This pudding may be made in the morning when dinner is served at night, but to insure its being firm by dinner time, set it at once on the ice. Gelatine hardens quite slowly, requiring six or eight hours to become properly firm.

Gelatine Pudding

The quantity given below will make enough for five persons.

One-half box of gelatine. One-half pint of cold water One-half pint of boiling water. One tea-cupful of sugar. Two small lemons. Two eggs (whites).

Place the gelatine in a quart cup, pour over it the cold water, and after it has stood five minutes, add the boiling water. Stir until the gelatine is dissolved, setting it in a warm place. If the gelatine is still undissolved, let it stand on the back of the range for ten minutes after adding the hot water. Remove from the range, add the sugar, and when the mixture is lukewarm, add the juice of the lemons; no pains need be taken to keep out the seeds, for all has to be strained. If the mixture in the cup does not now measure a pint and a-half, add enough cold water to bring it to that measurement: then strain through a fine sieve into a large pitcher or earthernware bowl. Beat the whites of the eggs to a stiff froth, and stir them into the gelatine, beating well. The pitcher will be found the most convenient receptacle in which to beat the pudding. Pour the whole into a pretty glass serving dish, and set it in the ice-chest to remain over night. The egg will rise and settle evenly upon the top of the pudding.

Beat the yolks of the eggs a moment, add two table-spoonfuls of milk or water to them, and set them in a cool place to be used the next day in making the

Custard Sauce

One pint of milk.

Two eggs (yolks).

Two table-spoonfuls of sugar.

One-quarter tea-spoonful of salt.

One tea-spoonful of vanilla.

One tea-spoonful of corn-starch.

Wet the corn-starch in a little of the milk, and add to it the beaten yolks. Place the rest of the milk in a double boiler to heat, and when scalding stir in the mixture of egg and corn-starch. Let the whole boil only about one minute after it thickens, and add the sugar and salt. Remove from the fire, and when the sauce is cold put in the vanilla, and set on the ice until needed. If the eggs are large, the corn-starch will not be needed ; or three yolks may be used for the custard, omitting the corn-starch in this case. In serving, pour a portion of the sauce around the pudding as it is placed on each dessert plate, but do not pour it on top.

This dessert is easily and quickly made, the pudding itself really not requiring fire if hot water is at hand.

Chocolate Corn-Starch

This pudding is to be eaten cold, and the following quantities will suffice for six persons.

One pint of milk. One table-spoonful of corn-starch. Two table-spoonfuls of sugar. Two eggs (yolks). One-quarter tea-spoonful of salt. One tea-spoonful of vanilla. One-half tea-spoonful of butter.

Beat the yolks of the eggs, and add to them a little of the milk ; then wet the corn-starch with a small quantity of the milk, and stir the two mixtures together. Place the rest of the milk on the fire in a milk-boiler, and when boiling, stir in the corn-starch, eggs, etc. Let the whole cook five minutes, add the salt, sugar and butter, and remove from the fire ; pour the pudding into a pudding dish, and when partly cooled, add the flavoring, stirring it in well. 27