Caramel Pudding

2 cups brown sugar. 2 tablespoons cornstarch (heaping). 1 quart sweet milk. 2 eggs.

Melt sugar, being careful not to burn; add milk heated; then eggs and the cornstarch, dissolved in a little cold milk. Flavor with vanilla; add some broken nut meats and cook in double boiler. Place in mold or cups and serve cold with whipped cream. Mrs. W. F. Fuson.

Carmel Pudding. 2

1 cup sugar (scant). Pinch of salt. 1 pint hot milk (level). 3 tablespoons cornstarch. 1 teaspoon butter.

Melt sugar in frying pan until brown, stirring constantly, so as not to burn. When all melted turn in hot milk. Cook slowly until caramel is dissolved. Wet cornstarch in a little cold milk, add to above mixture. Cook until thick: turn in molds and serve cold with cream.

Mrs. C. F. Shirts, Chicago