niUa and heaped up as'high as it will stand. Pile more whipped cream about the base. Or With Fruit, while the corn-starch mix- ture is still hot put a little in a large mold and turn to let it run and leave a thin coating all over inside. Ornament by sticking candied cherries to this in any regular forms liked, fill loosely with fresh or preserved fruits, macaroons and crumbed sponge cake, soaked in orange mice, and a little citron cut very thin ; then pour in slowly until full remainder of corn-starch, which must have oeen kept warm by standing in hot water so that it would not stiffen. Let stand in cold place all night to become very firm and serve with Marigold Bauce. Fruit Pudding. — Take pure juice if the fruit is fresh or canned ; if preserved or jellied, or any fruit shrub, reduce with water to a pleasant flavor. Sweeten the fresh juice and the others if needed ; to a pint of this when boiling add two rounded tablespoons corn- starc✪ Fruit Puddingh, mixed smoothly in a little cold water. Boil a minute or two, stirring all the time, and pour in dish to cool, making a jelly, not quite so firm as blanc-man^e. When cold cover with whipped creabi ; some first stick the top thickly with lengthwise slices of blanched almonds and the whipped cream may 1^ omitted, serving with sweetened cream. This is a delicious desert very easily made, and so little juice is necessary. It can be cooled in any dish, then placed in a glass or china fruit dish to serve. Rice nour may be used instead of corn-starch, and some first boil a little stick cinna- mon and lemon peel jn the juice. For a Steamed Cherry Pudding make a good baking^ powder paste, roll out and line bottom of bak- ing dish ; then put in a layer of fresh stoned cherries, or of the stewed dried fruit, cover with another layer of paste, then cherries and paste on top. Steam two hours and serve with Dip or Hard Sauce. Any fruit may be used. A Dried Peach Pudding is made as follows : Chop pint dried peaches and three-fourths pint beef suet and mix witn three-fourtns pound flour and teaspoon salt ; add water to make ddugh that can be easily stirred with a spoon, tie in a cloth leaving room to swell and steam or boil three or four hours. Serve with J elly Sauce. 656 PUDDING AND SAUCES. Oraham Pudding. — Mix together half cup molassi^s, qaarter cup butter, one well-beaten egg, half cup milk, half teaspoon sodsi two cups Oraham flour, one cup raisins and spices to taste✪ Graham Pudding. Steam three hours. A half cup dried currants or sliced citron may be added, with half cup more milk, using either sweet or sour, and part cream makes it much nicer, flour the fruit and add last. Or use gill su^ar instead of molasses, melting it up in a little boiling water if wished, and sweet cream or milk with baking powder. Serve with Foaming Sauce.

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niUa and heaped up as'high as it will stand. Pile more whipped cream about the base. Or With Fruit, while the corn-starch mix- ture is still hot put a little in a large mold and turn to let it run and leave a thin coating all over inside. Ornament by sticking candied cherries to this in any regular forms liked, fill loosely with fresh or preserved fruits, macaroons and crumbed sponge cake, soaked in orange mice, and a little citron cut very thin ; then pour in slowly until full remainder of corn-starch, which must have oeen kept warm by standing in hot water so that it would not stiffen. Let stand in cold place all night to become very firm and serve with Marigold Bauce. Fruit Pudding. — Take pure juice if the fruit is fresh or canned ; if preserved or jellied, or any fruit shrub, reduce with water to a pleasant flavor. Sweeten the fresh juice and the others if needed ; to a pint of this when boiling add two rounded tablespoons corn- starch, mixed smoothly in a little cold water. Boil a minute or two, stirring all the time, and pour in dish to cool, making a jelly, not quite so firm as blanc-man^e. When cold cover with whipped creabi ; some first stick the top thickly with lengthwise slices of blanched almonds and the whipped cream may 1^ omitted, serving with sweetened cream. This is a delicious desert very easily made, and so little juice is necessary. It can be cooled in any dish, then placed in a glass or china fruit dish to serve. Rice nour may be used instead of corn-starch, and some first boil a little stick cinna- mon and lemon peel jn the juice. For a Steamed Cherry Pudding make a good baking^ powder paste, roll out and line bottom of bak- ing dish ; then put in a layer of fresh stoned cherries, or of the stewed dried fruit, cover with another layer of paste, then cherries and paste on top. Steam two hours and serve with Dip or Hard Sauce. Any fruit may be used. A Dried Peach Pudding is made as follows : Chop pint dried peaches and three-fourths pint beef suet and mix witn three-fourtns pound flour and teaspoon salt ; add water to make ddugh that can be easily stirred with a spoon, tie in a cloth leaving room to swell and steam or boil three or four hours. Serve with J elly Sauce. 656 PUDDING AND SAUCES. Oraham Pudding. — Mix together half cup molassi^s, qaarter cup butter, one well-beaten egg, half cup milk, half teaspoon sodsi two cups Oraham flour, one cup raisins and spices to taste. Steam three hours. A half cup dried currants or sliced citron may be added, with half cup more milk, using either sweet or sour, and part cream makes it much nicer, flour the fruit and add last. Or use gill su^ar instead of molasses, melting it up in a little boiling water if wished, and sweet cream or milk with baking powder. Serve with Foaming Sauce.

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