The national course in home economics

To one and one-half cupfuls of boiling milk add one-half cupful of farina and cook seven or eight minutes. Rub together a teaspoonful of butter and one tablespoonful of sugar. Add the yolks of two eggs and one dozen blanched almonds. Then add the whites of three eggs beaten to a froth. This pudding should be boiled in a mold one hour and any pudding sauce is suitable to accompany it. Mrs. C. Baldwin. MINUTE PUDDING. (New England Style.) Set a granite saucepan on the stove, the bottom and sides buttered, put into it one quart of sweet milk, one-fourth of a teaspoonful of salt; when it boils sift into the boiling milk white or graham flour, sifting it through the fingers, a handful at a time, until it becomes smooth and rather thick. Turn it into a dish that has been dipped in water. Serve with sweetened cream. This pudding is improved by adding canned or fresh berries just before taking from the stove. A True Vermonter. • MILTON PUDDING. Use one pint of staple bread broken in crumbs, one quart of milk, two eggs, one-half teaspoonful of salt, one-half teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a bowl and soak for two or three hours. Beat together eggs, sugar and salt. Mash the soaked bread with a spoon and add the egg mixture to the bread and milk. Pour into a pudding dish and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce. Maria Parloa. RHUBARB PUDDING. Chop enough rhubarb to nearly fill your baking dish and sprinkle sugar over it. Mix in another dish one cupful of sour milk, two eggs, butter the size of an egg, one-half teaspoonful of soda and flour to make a batter as for cake. Spread over the rhubarb and bake until done. Turn out on the platter upside down and serve with cream and sugar. Mrs. I. R. Dalzill. RHUBARB PUDDING— No. 3. Line the pudding dish with thin slices of bread and butter, cover with rhubarb cut into two-inch lengths strewed with sugar. Then alternate slices of bread with a layer of rhubard till the dish is full, having the rhubarb on top. Pour in one-half teacupful of water, cover with a plate and bake one-half hour. Eat with cream sauce. Mrs. Eliza Fromington. NEAPOLITAN CUSTARD PUDDING. Cut two sponge cakes into slices and spread a little jam over each slice. Place them in a buttered pie dish, sprinkle over them six or seven powdered biscuits, a little bitter almond flavor and pour over the whole a custard made as follows: Custard. — Sweeten one-half pint of milk with three lumps of sugar which have been well rubbed upon the rind of a large fresh lemon. Let the custard nearly boil, then stir into it a tablespoonful of flour mixed smoothly with a little cold water. Add two ounces of fresh butter and stir the mixture over the fire until it thickens. When almost cold add the well-beaten yolks of three eggs, put the pudding into a moderate oven and bake until it stiffens. Whip the whites of the eggs to a firm froth, spread this on the top of the pudding and sift a tablespoonful of powdered white sugar over the surface. Put the pudding in the oven again eight or ten minutes before it is served, that the eggs may stiffen a little. Harriet Tibbitts. TAPIOCA CREAM PUDDING.