Luncheons, breakfasts, simple dinners and carving

pudding and pour over the bread in a pudding dish. Bake like rice pudding. Serve cold. Many cooks put a meringue on top, or whipped cream. Grated bread crumbs may be used with fruit like rice, and in every case will take the place of cracker crumbs. Dry all pieces of bread in the oven. Roll fine, then put in jars or bags to use when needed. Tapioca Pudding — Soak a cup full of tapioca one hour, then simmer one hour ; use milk, not water. It will take a quart. When soft pour in a pudding dish. Add one cup of sugar, a little butter and three eggs well beaten, but always beat separately. A little cocoanut improves; flavor with lemon. Bake the same as rice pudding. Corn Meal Pudding — Stir in a quart of boiling milk nearly a pint of corn meal. Let cool, then add a little wheat flour, moisten with milk. Beat well. Then beat four eggs, or two will do. Sweeten to taste. Put in spice, if liked, grease the pudding pan and bake three hours. This pudding of this receipt may be baked in cups, set in a pan in the oven. Dip the cups in cold water before filling. Batter Puddings — Make a plain cake batter. Stir in any fruit liked, steam from three to four hours or bake until done. It never takes as long to bake as it does to steam. Corn Pudding — Take one can of corn or a pint of green corn chopped fine. Add one pint of milk, some melted butter, a little salt, three eggs well beaten. Pour in a pudding dish and cook thirty-five minutes or less. If cooked too long it will whey. Apple and Tapioca — Soak in water over two hours. Fill a pudding dish with apples pared and cored. Set the dish on the stove with a little water, let cook soft. Then fill up the holes in the apples with sugar. Grate some nutmeg over the top. Pour over the tapioca and bake about an hour. Peaches or any fruit may be used in the same way. Apple Custard — Pare and slice some apples, cook and rub through a colander. Add some butter while the apples are hot. Let cool, stir in one cup of sugar, three well beaten eggs, the juice of one lemon, the grated rind and juice of an orange. Pour in a pudding dish and bake one hour. Serve cold, with whipped cream. Many like the pudding plain. Some put icing on top and run it in oven a few minutes to harden. Baked Chocolate Pudding — Use this same receipt only less corn starch and chocolate, and one quarter of a cup of bread crumbs, and four well beaten eggs. Flavor with rose water or vanilla. Bake nearly an hour. Chocolate Cups — To one quart of boiling milk use five small tablespoons of corn starch, one cup of sugar, one-half cup of grated chocolate. Dissolve the corn starch in cold milk with the chocolate. Put the sugar in the milk, first a little salt. Then stir in the corn starch and chocolate. Stir until thick. Pour in cups that have been rinsed out with cold water. Let cool. Turn out of the cups into a glass bowl. Pour boiled custard around them, and put whipped cream on top if you want the dish very rich and pretty. Sago Pudding — This pudding is made the same as tapioca. Apple sagO' pudding is very nice; follow the receipt for apple and tapioca. Orange Pudding — Take some oranges, slice in a glass dish and sprinkle a little sugar over them. Make a rich boiled custard, let cool. Pour over the oranges. Whip the whites of two eggs with a little sugar and put over the top.