Miss Parloa's kitchen companion

Set the mould in a pan, and surround it with hot water enough to reach almost to the top of the mould. Place in a moderate oven for about three-quarters of an hour. The water in the pan should never boil. Try the custard by running the blade of a knife into the centre ; for if the blade be clean when withdrawn, the pudding may be removed from the oven, but if there be any milky substance clinging to it, further cooking will be required. At any rate, when the custard is cooked, set it where it will get exceedingly cold. While the pudding is cooking, make a soft custard of the materials that remained; and also cool this. At serving-time turn the baked custard into a flat glass dish, and pour the soft custard around it. This is a good pudding for Sunday, as it is all the better for being made a day before it is served. Sunset Pudding. This is an elegant dish. The ingredients are : one-third of a box of Cox's gelatine, four sheets of pink isinglass, two lemons, three gills of sherry, three of sugar, and one quart of water. Break the isinglass into bits, and put it in a bowl with one gill of cold water. Put the gelatine in another bowl, also containing a gill of cold water. Let both the isinglass and gelatine soak for three or four hours. At the end of that time have ready a pint and a half of boiling water, and pour half into each bowl, stirring until the gelatine and isinglass are dissolved. Now put into each bowl half of the lemon juice, sugar, and wine. Stir until the sugar becomes dissolved; then strain the liquids through a napkin into separate large bowls ; and after placing the bowls in pans of ice-water, stir their contents occasionally until they become cool. Now begin to beat the mixtures, alternately, stirring well from the sides and bottom of the bowls. When both have become so thick that they will pour from a spoon in a thick stream, turn them into a three-pint mould in this manner : first put two large spoonfuls of the pink liquid in the centre of the mould ; then pour in all the light-colored mixture; finally, pour in the remainder of the pink mixture. Put the mould in a refrigerator in order that its contents may become hardened. At serving-time dip the mould in warm water, and as soon as the pudding becomes loosened at the sides, wipe the mould and turn out the pudding on a large flat dish. Pour around it a pint of soft custard that has been flavored with vanilla. Alpine Pudding. This pudding is supposed to represent ice, snow, and the thawing ice and snow. It is made of half a box of gelatine, one cupful of sugar, half a cupful of lemon juice, half a cupful of wine, half a cupful of cold water, one cupful and a half of boiling water, and the whites of three eggs. Soak the gelatine in the cold water for two hours or more ; then pour the boiling water upon the soaked gela- tine, and stir for half a minute. Add the sugar, lemon juice, and wine, and stir until the sugar is dissolved. Strain the liquid through a napkin.