The national course in home economics

One cupful of tapioca soaked over night in cold water. Boil one quart of milk and stir in the tapioca; boil ten minutes, stirri ig all the time. Dissolve one tablespoonful of corn-starch in one-half cupful of milk, add the beaten yolks of four eggs, stir into the tapioca; add a little salt, sweeten to taste and boil up once. Flavor to taste. Beat the whites of four eggs and two tablespoonfuls of sugar; flavor, spread over the pudding and brown lightly in the oven. One-half of this quantity is sufficient for a good-sized family. Mrs. Lottie Miller. BAKED TAPIOCA PUDDING. Wash four tablespoonfuls of tapioca in water, let it boil with one quart of milk and the thin rind of a lemon or an orange, or one inch of cinnamon. Pour it into a basin, let it get cold, sweeten it and take out the peel. Beat it up with three eggs and an ounce of butter. Pour it into a buttered dish and bake the pudding in a hot oven. The edge of the dish may be lined with puff paste or not. Mrs. E. Eaton. APPLE TAPIOCA PUDDING. Soak one cupful of tapioca over night in six cupfuls of water. Next morning add six large tart apples chopped fine, one cupful of sugar and bake slowly about four hours. Serve either warm or cold with sweetened cream. Mrs. H. Hunting. DAMSON PUDDING. Shred up very finely one-quarter of a pound of beef suet and rub it well into one-half pound of flour. Use as much water as will make a smooth, firm paste, then line a well-buttered basin and cut a cover for the top. Fill with the damsons and sweeten to taste. Tie a floured cloth firmly over the top and boil steadily two and one-half to three hours. A mixture of apples and damsons do well together. Sarah White. MARROW PUDDING. Rub stale bread through a wire sieve to make one-half pint of fine crumbs. Pour upon these one and one-half pints of boiling milk, soak a while, then add whilst still hot one-quarter of a pound of clarified fat, one-quarter of a pound of raisins, sugar and nutmeg to taste. Beat the mixture till the fat is melted, stir in four eggs, put the pudding into a buttered mold and boil three hours. O. C. - RAISIN COCOANUT PUDDING. Mix two eggs well beaten with a cupful of new milk and the milk of the cocoanut, if the latter is quite sweet. Take off the brown skin of the nut and grate the white part as finely as possible. Mix it with three tablespoonfuls of finely-grated bread-crumbs, three tablespoonfuls of sifted sugar, two ounces of butter beaten to cream, six ounces of Muscatel raisins, and a teaspoonful of lemon rind thinly sliced. Beat all well together, pour the mixture into a well buttered pie dish and bake it in a rather slow oven. Turn it out and serve with sifted sugar strewn over it. This pudding may be either baked or boiled. Mrs. C. Haddon. CREAM COCOANUT PUDDING. Put one pint of milk in a double boiler; rub four tablespoonfuls of corn-starch in a little cold milk, then add to the scalding milk, stirring until thickened. Beat the whites of three eggs to a very stiff froth; add one-half cupful of sugar and the whites to the pudding. Beat well over the fire for three minutes, then add two cupfuls of cocoanut and one teaspoonful of vanilla, and turn into a mold to harden. Serve with vanilla sauce. Mrs. George Gregory. ENGLISH SAGO PUDDING.