The new home cook book

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. BAKED PUDDING. Mrs. E. C. Chapin. Three tablespoons of corn starch to one quart of milk. Prepare and cook the same as for blanc mange. After it is cool, stir up with it thoroughly two or three eggs, well beaten, and bake half an hour. COEN STARCH LEMON PUDDING. Glen Cove Starch Company. Grate the rind of two lemons, add the juice and rind to six ounces of sugar and three ounces of the improved corn starch. Stir this well into some cold water, sufficient to make it smooth. Place three pints of milk on the fire ; when boiling add the above, stirring all the time until it thickens. Remove it from the fire and add one ounce of butter and four eggs. Stir again while on the fire, taking care not to allow it to burn ; as soon as it becoms thick, remove it and fill out some small cups or forms, previously dipped in cold water. Place them aside ; in one hour they will be fit to turn out. Cream and sugar or any sauce preferred. Sauce. — One ounce of the improved corn starch in a little cold milk ; blend till smooth ; then pour a pint of boiling milk on it. Beat the whites of four eggs in three ounces of sugar, one glass of brandy; add this to the sauce, and allow it to remain on the fire a short time, stirring all the while. The sauce can be served hot or cold. May be flavored with anything to fancy. ORANGE PUDDING. Nellie. Line the bottom of a pudding dish with stale sponge cake, slice upon the cake six oranges ; make a custard of one quart of milk and five eggs, leaving out the whites of four; beat the whites to a stiff froth, adding sugar, put on top of pudding, and put in the oven until brown. OEANGE PUDDING. Mrs. J. G. Hamilton. Peel and cut five sweet oranges into thin slices, taking out the seeds ; pour over them a coffee cup of white sugar; let a pint of milk get boiling hot, by setting it in a pot of boiling water ; add the yolks of three eggs, well beaten, one tablespoon of corn starch, made smooth with a little cold milk; stir all the time; as soon as thickened, pour over the fruit. Beat the whites to a stiff froth, adding a tablespoon of sugar, and spread over the top for frosting; set it in the oven for a few minutes to harden ; eat cold or hot (better cold), for dinner or supper. Berries or peaches can be substituted for oranges. LEMON PUDDING. Mrs. White. Put in a basin one-fourth pound of flour, the same of sugar, same of bread crumbs and chopped suet, the juice of one good-sized lemon, and the peel grated ; two eggs, and enough milk to make it the consistency of porridge ; boil in a basin for one hour ; serve with or without sauce. PINE-APPLE PUDDING.