Mother Hubbard's cupboard

One pint rich milk, two tablespoons corn starch, whites of four eggs, scant half cup sugar, a little salt. Put the milk over the fire, and when boiling add the corn starch, wet with a little cold milk ; then the sugar, stirring constantly, until it makes a smooth paste. Then take from the fire and stir in the beaten eggs. Flavor with lemon or vanilla, and when slightly cooled add half a grated cocoanut. Pour into a mould ; set in a cold place. Serve with soft custard. Miss Morgan. COCOANUT PUDDING. One half pound sugar, one quarter pound butter, one-half pound grated cocoanut, whites of three eggs ; one tablespoon rose-water, two tablespoons cherry wine. Beat the sugar and butter to a cream ; beat whites until stiff and add to the butter and sugar. Add the cocoanut last. Bake and serve with sauce. Mrs. E. H. CHOCOLATE PUDDING. One quart of milk, scalded ; one and one-half squares of chocolate, grated ; wet with cold milk, and stir into the scalded milk. When the chocolate is dissolved, pour into a pudding dish; add the yolks of six eggs, well beaten, and six tablespoons sugar. Bake about three-quarters of an hour. Beat the whites of the eggs to stiff froth ; add six tablespoons sugar. Spread the frosting over the top ; set again in the oven until a light brown. Mrs. E. W. Sage. Plain and Fancy Desserts. 47 SPONGE PUDDING. One small stale sponge cake, one coffeecup seeded raisins, one-quarter cup currants, one quart milk, three eggs. Must have a tin mould with a chimney. Butter the mould well ; flatten the raisins, and put thick on the mould. Crumb the cake in the mould with the currants. Mix the eggs and milk as for a custard, and pour in the mould ; cover tight and boil three-quarters of an hour ; then put it on a platter, and set in the oven for a few minutes. For sauce, make a thin boiled custard. Mrs. Geo. Darling. SPONGE PUDDING. One heaping coffeecup of flour, stirred perfectly smooth in one quart of milk. Set in boiling water and stir constantly until flour is well cooked. When nearly cold, add two teaspoons melted butter, one small teacup sugar, yolk twelve eggs (beaten to froth) — mix together. Just before baking, add the whites of twelve eggs, well beaten. Have in oven a dripping pan half full of boiling water ; put the pudding in buttered tin dish, and set in dripping pan. Bake in moderate oven three-quarters of an hour. Serve with sugar and cream or sauce. Syracuse. ORANGE SPONGE PUDDING. Cut five or six oranges in small pieces and place in a pudding dish ; pour over them one coffeecup sugar ; then make a boiled custard of one pint milk, yolks of three eggs, one-half cup sugar, one large teaspoon corn starch ; pour this over the oranges. Make a meringue of the beaten whites of the eggs with three tablespoons of powdered sugar, and put over the top of the pudding, and brown it slightly in the oven. Emma Satterlee. 48 "Mother Hubbard's Cupboard." ECLAIR PUDDING. Four eggs, one cup sugar, one cup flour, one teaspoon vanilla, one teaspoon baking powder. When baked spread the top with chocolate icing. ICING. White of one eggf one-half teacup milk, one-half teacup sugar, four tablespoons grated chocolate ; boil until thick and smooth. Just before serving the pudding split and fill with the following : CUSTARD.