Miss Parloa's kitchen companion

This is simple, but delicious. The materials are : a quart of milk, four eggs, four table-spoonfuls of flour, half a teaspoonful of salt, a cupful of granulated sugar, and two table-spoonfuls of wine or fruit juice. First beat the eggs. Mix the flour with the salt, and half a cupful of the milk. Put the remainder of the milk on the stove in a double-boiler, and as soon as it begins to boil, stir in the flour. Add the eggs, and cook for five minutes. Remove from the fire, and pour into a pudding-dish. Sprinkle over it the sugar, and then pour upon it the wine or fruit juice. Set in a cool place for three hours or more. It should be perfectly cold when served. * Leche Crema. This pudding may be eaten either warm, or cold, but is best perfectly cold. It is made of a quart of milk, five level table-spoonfuls of flour, three-fourths of a cupful of powdered sugar, four eggs, half a teaspoonful of salt, one table-spoonful of cinnamon, three table-spoonfuls of grated chocolate, and one teaspoonful of vanilla extract. Reserve half a cupful of the milk, and put the rest into the double-boiler. Mix the flour with the milk that was reserved. Beat together the eggs, salt, and four table-spoonfuls of sugar, and add the flour and milk to them. Stir this compound into the boiling milk, and cook for a quarter of an hour, stirring often. While the pudding is cooking, mix the cinnamon, grated chocolate, and the remainder of the sugar. When the pudding is cooked, add the vanilla, and rub the pudding through a strainer into a pudding-dish. Spread the chocolate mixture on top, and place in the oven for ten minutes. At the end of that time set away to cool, unless the pudding is to be served hot. * Oatmeal Pudding. Stir one cupful of oatmeal and one teaspoonful of salt into one quart of boiling water, and cook for two hours ; then add one generous pint of milk, and cook for thirty minutes longer. Turn into a mould, and set away to cool. The oatmeal may be cooked in the double-boiler, and will then require one-third less water. * Cold Farina Pudding. Use one quart of milk, one teaspoonful of salt, and three table-spoonfuls of farina. Mix the farina, salt, and half a cupful of the milk. Heat the remainder of the milk to the boiling-point, and stir the farina into it. Cook for one hour; then add three table-spoonfuls of sugar, and one teaspoonful of vanilla or lemon flavor, or a little nutmeg. Turn into a mould, and set away to cool. The sugar and flavor may be omitted, and one tumbler of jelly stirred in instead. When the pudding is cold, serve with sugar and milk. * Snow Pudding. The ingredients are : one pint of boiling water, one lemon, half a cupful of sugar, four table-spoonfuls of corn-starch, half a cupful of cold water, and the whites of four eggs. Put the boiling water into the double-boiler, with lemon juice and sugar. Add the corn-starch, which has been mixed with the cold water. Cook for ten minutes.