The new home cook book

From choice recipes by M. S. W., Boston. A grated pine-apple and its weight in sugar ; half its weight in butter ; five eggs ; the whites beat to a stiff froth ; one cup of cream ; cream the butter and beat it with the sugar and yolks until very light ; add the cream, the pine-apple and the whites of the eggs. Bake in pie plates lined with pastry. To be eaten cold. GIPSY PUDDING-. L. Osgood. Cut stale sponge cake into thin slices; spread them with currant jelly or preserves; put two pieces together like sandwiches, and lay them in a dish ; make a soft custard, pour over while it is hot, let cool before serving. CRACKED WHEAT PUDDING. Mrs. A. M. Lewis. Cook cracked wheat enough for two meals ; stir in a few minutes before taking up, raisins, dates, or any dried fruit ; next day prepare a custard as usual, and stir thoroughly through the wheat, and bake just long enough to bake the custard ; thus you have two desserts with but little trouble. Very palatable and nutritious. GERMAN PUDDING. A. S. Ewing, Beat six eggs separately until very light; add one pint milk to the yolks, six tablespoons flour, one-half spoon butter, one-half nutmeg and salt spoon salt; stir in whites of eggs last. Bake half an hour. Sauce. — Six tablespoons sugar, one-half pound butter worked to a cream, one egg, one wineglass wine, one-half nutmeg; put on the fire and let it come to a boil. CHOCOLATE PUDDING. Mrs. E. Wood. One and a half quarts milk, boiled, one-half cake of chocolate stirred in milk, small cup of corn starch dissolved in little water, add two eggs, with one cup sugar, a little salt. Cream for sauce. COLD TAPIOCA PUDDING. Mrs. H. F. Waite. One cup tapioca in five cups water, one cup sugar and one lemon. Wash the tapioca ; add the water ; put it in a tin pail, in a kettle of water ; let it boil two hours or more and until it is perfectly clear; jusst before taking up, add a teaspoon of salt, one cup of sugar and rind and juice of a lemon; stir thoroughly; place to cool; eat with cream and sugar. TAPIOCA PUDDING. Mrs. Rice. Cover three tablespoons tapioca with water ; stand over night ; add one quart milk, a small piece of butter, a little salt, and boil ; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard ; flavor with vanilla ; when cold cover with whites of eggs beaten. TAPIOCA PUDDING. Mrs. Francis M. Thatcher. Soak one cup of tapioca in milk ; add one quart of milk, one cup of white sugar, two eggs, butter the size of an egg, nutmeg and raisins to suit taste ; steam two hours. CREAM TAPIOCA PUDDING. Mrs. A. T. HalL Soak three tablespoons of tapioca in water over night; put the tapioca into a quart of boiling milk, and boil half an hour: beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared cocoanut stir in and U boil ten minutes longer; pour into a pudding dish ; beat the whites of the four eggs to a stiff froth, stir in three tablespoons of sugar ; put this over the top and sprinkle cocoanut over the top and brown for five minutes. APPLE TAPIOCA PUDDING. Mrs. C. Duffield.