"The proof of the pudding lies in the eating."

In arranging for a dinner it is wise to always plan for a dessert. Many housekeepers look upon this course in the light of a luxury, but in that they surely err. The majority of people, and more especially the young, should eat plenty of food containing starch and sugar. Even for the poor a simple dessert is an economy, for when none is provided, a greater quantity of meat and vegetables must be eaten to satisfy hunger. When the meal is a very substantial one, a light dessert is most appropriate, but when the dinner is light, and particularly in case cold meat is served, the dessert should be hearty and served hot.

Puddings made of milk and eggs, in combination with rice, tapioca, sago or corn-starch, are the cheapest and most wholesome, and are highly appetizing to most tastes when nicely prepared and well cooked. In many of the pudding recipes presented in the following pages, the number of persons the given quantity will serve is specified. These calculations are based on the premise that the dessert is not intended to form a large proportion of the dinner, and hence that only a moderate portion need be allotted to each person at table. It would be well if housewives would discourage an undue ambition on the part of the male members of the family when dessert is served; and thus inaugurate a reform that is greatly needed in many households. A number of desserts are here given that may be prepared the day before they are needed, and these will be especially acceptable to the busy housekeeper who has to prepare the Sunday dessert on Saturday.

Chocolate Blanc-Mange

The following quantity is sufficient for six persons, for this dessert is quite rich.

One quart of milk.

One table-spoonful of vanilla.

One table-spoonful of sugar.

Two-thirds cupful of chocolate (grated).

One-half box of gelatine.

One-half cupful of cold water.

Grate the chocolate, stir it into the milk, and place the latter in a double boiler, or in a pail set in a kettle of hot water. Cover tightly and boil one hour, stirring often to dislodge the chocolate as it rises to the surface of the milk. Turn the entire box of gelatine out upon a plate, and divide it very accurately in half. This is necessary, as gelatine packs very solidly, and it cannot be properly measured while in the box. Place the gelatine in the water to melt, and set it in a warm place on the range for fifteen minutes. When the milk and chocolate have boiled an hour, add the dissolved gelatine and the sugar, and cook five minutes longer, stirring two or three times. Then remove the mixture from the fire, and strain it through a fine wire sieve into an earthern mold that has been wet with cold water; and when nearly cold, add the vanilla. An oily substance will rise to the top, and this must be carefully skimmed off two or three times during the next hour. When the oil has ceased to rise, set the pudding in a cool place over night; if it is summer, set the dish in the ice-chest. When ready to serve, turn the blanc-mange out on a small platter, and send to table with a