CORN MEAL PUDDING.—One pint milk, ? cup corn meal. Let boil until smooth, then mix 4 beaten eggs, whites and yolks separately, 1 tablespoon butter, a little salt, and add the whites of the eggs last. Pour into a cake tin and bake. H. CARLEY. DELICIOUS RICE.—Boil 1 pint of rice with a little salt in 2 quarts of water. Put in small cups and when per- fectly cold place in a dish ; make a custard of the yolks of 84 PUDDINGS AND SAUCES, 2 eggs, 1 pint milk, and 1 teaspoon corn starch, flavored with lemon. When cold, pour over the rice balls. LEMON PUDDING.—Grate the rind of 2 lemons in 14 large cups of sugar, add a piece of butter the size of 2 eggs. Mix two tablespoons corn starch✪ Lemon Sauce for Puddings in a little cold water and pour it into a saucepan with two large cups of boiling water. Place it over the fire for 2 minutes, then pour it over the lemon and sugar. When cool, stir in 2 eggs well beaten, and bake with or without paste. L. T. WHISH. CANARY PUDDING.—The weight of 3 eggs in sugar and butter, weight of 2 eggs in flour, rind of 1 lemon✪ Canary Pudding (grated). Melt the butter but do not let it go to oil, beat in the sugar and lemon rind, then the well-beaten eggs, lastly the flour by degrees. Beat well, put into a buttered mould and boil for 2 hours, but do not let the water come over the top of the pudding. Serve with sweet sauce flavored with the lemon juice. L. T. WHISsH. SPONGE PUDDING.—Beat together the yolks of 4 egos and 2 ounces of white sugar, add 2 ounces of flour which must be mixed with a little cold water, to 1 pint of boiling milk in which 2 ounces of butter have been dis- solved, then add the well beaten whites✪ Sponge Pudding. Butter a pudding dish well, put in this mixture and bake in a pan of boiling water in the oven for 4 an hour. Sauce to eat with it :—Four ounces sugar and 2 ounces of butter, beaten together, then add { pint of sherry and cook slightly. Mrs. H. H. Morris. CHOCOLATE PUDDING.—One-quarter pound choco- late, 4 pound bread crumbs, 3 ounces butter, + pint milk and 2 eggs, beaten separately, 4 ounces sugar✪ Chocolate Pudding. Boil the milk and butter, then add the grated chocolate and bread PUDDINGS AND SAUCES. 85 crumbs and boil for 10 minutes. When cool add the sugar, vanilla and yolks of eggs, also the whites, beaten to stiff froth. Butter a mould and steam for 2 hours. Sauce :—Whites of 3 eggs, well beaten, 4 cup of powdered sugar, grated rind of 1 lemon and the juice of 2. Soak the grated rind in the juice for an hour and add it last of all Oranges are equally good. Mrs. H. H. Morris, - TAPIOCA CREAM.—One teacup tapioca soaked over night in water; in the morning add 1 pint milk, and when boiled till the tapioca is clear, add 1 egg, 4 tablespoons sugar, 1 tablespoon corn starch and a pinch of salt✪ Tapioca Cream. Boil and flavor. This pudding is better eaten cold. A. LEWwIs. LEMON PUDDING.—One and one-half lemons, 1 cup sugar, 6 eggs✪ Lemon Pudding. Line a dish with ladies’ fingers or sponge cake; take grated rind and lemon juice, yolks of eggs and sugar, beat together and put on stove till it begins to thick- en. Beat 4 whites to stiff froth and stir in. Take other 2 whites, beat stiff, add 3 tablespoons sugar and spread over top, then set in oven to brown. To be eaten cold. Miss D. MOUNTAIN PUDDING.—To 1 pint milk add 4 cup rolled biscuit crumbs, yolks of 2 eggs, 2 tablespoons cocoa- nut, 1 teaspoon flavoring✪ Mountain Pudding. Bake 4 hour; beat whites of eggs with 1 cup sugar, spread on top of pudding and set in the oven until a very delicate brown. Mrs. T. R. PARKER. xe ALEX..#MILNE, | « « xe MERCHANT TAILOR. wt & ws xe 47 Dunlop Street, Barrie, Ont., anal we One Door West of Telegraph Office. eae A HOT OVEN x & IS ESSENTIAL FOR GOOD COOKING THIS IS INSURED IF YOU BUY YOUR COAL .# AND #« WOOD ae NAO Johnhmston & Sarjeant, Office, 23 Elizabeth Street. Yards, foot of Mary Street. Telephone 88. ESTABLISHED 1879. J. H. McKEGGIE.

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CORN MEAL PUDDING.—One pint milk, ? cup corn meal. Let boil until smooth, then mix 4 beaten eggs, whites and yolks separately, 1 tablespoon butter, a little salt, and add the whites of the eggs last. Pour into a cake tin and bake. H. CARLEY. DELICIOUS RICE.—Boil 1 pint of rice with a little salt in 2 quarts of water. Put in small cups and when per- fectly cold place in a dish ; make a custard of the yolks of 84 PUDDINGS AND SAUCES, 2 eggs, 1 pint milk, and 1 teaspoon corn starch, flavored with lemon. When cold, pour over the rice balls. LEMON PUDDING.—Grate the rind of 2 lemons in 14 large cups of sugar, add a piece of butter the size of 2 eggs. Mix two tablespoons corn starch in a little cold water and pour it into a saucepan with two large cups of boiling water. Place it over the fire for 2 minutes, then pour it over the lemon and sugar. When cool, stir in 2 eggs well beaten, and bake with or without paste. L. T. WHISH. CANARY PUDDING.—The weight of 3 eggs in sugar and butter, weight of 2 eggs in flour, rind of 1 lemon (grated). Melt the butter but do not let it go to oil, beat in the sugar and lemon rind, then the well-beaten eggs, lastly the flour by degrees. Beat well, put into a buttered mould and boil for 2 hours, but do not let the water come over the top of the pudding. Serve with sweet sauce flavored with the lemon juice. L. T. WHISsH. SPONGE PUDDING.—Beat together the yolks of 4 egos and 2 ounces of white sugar, add 2 ounces of flour which must be mixed with a little cold water, to 1 pint of boiling milk in which 2 ounces of butter have been dis- solved, then add the well beaten whites. Butter a pudding dish well, put in this mixture and bake in a pan of boiling water in the oven for 4 an hour. Sauce to eat with it :—Four ounces sugar and 2 ounces of butter, beaten together, then add { pint of sherry and cook slightly. Mrs. H. H. Morris. CHOCOLATE PUDDING.—One-quarter pound choco- late, 4 pound bread crumbs, 3 ounces butter, + pint milk and 2 eggs, beaten separately, 4 ounces sugar. Boil the milk and butter, then add the grated chocolate and bread PUDDINGS AND SAUCES. 85 crumbs and boil for 10 minutes. When cool add the sugar, vanilla and yolks of eggs, also the whites, beaten to stiff froth. Butter a mould and steam for 2 hours. Sauce :—Whites of 3 eggs, well beaten, 4 cup of powdered sugar, grated rind of 1 lemon and the juice of 2. Soak the grated rind in the juice for an hour and add it last of all Oranges are equally good. Mrs. H. H. Morris, - TAPIOCA CREAM.—One teacup tapioca soaked over night in water; in the morning add 1 pint milk, and when boiled till the tapioca is clear, add 1 egg, 4 tablespoons sugar, 1 tablespoon corn starch and a pinch of salt. Boil and flavor. This pudding is better eaten cold. A. LEWwIs. LEMON PUDDING.—One and one-half lemons, 1 cup sugar, 6 eggs. Line a dish with ladies’ fingers or sponge cake; take grated rind and lemon juice, yolks of eggs and sugar, beat together and put on stove till it begins to thick- en. Beat 4 whites to stiff froth and stir in. Take other 2 whites, beat stiff, add 3 tablespoons sugar and spread over top, then set in oven to brown. To be eaten cold. Miss D. MOUNTAIN PUDDING.—To 1 pint milk add 4 cup rolled biscuit crumbs, yolks of 2 eggs, 2 tablespoons cocoa- nut, 1 teaspoon flavoring. Bake 4 hour; beat whites of eggs with 1 cup sugar, spread on top of pudding and set in the oven until a very delicate brown. Mrs. T. R. PARKER. xe ALEX..#MILNE, | « « xe MERCHANT TAILOR. wt & ws xe 47 Dunlop Street, Barrie, Ont., anal we One Door West of Telegraph Office. eae A HOT OVEN x & IS ESSENTIAL FOR GOOD COOKING THIS IS INSURED IF YOU BUY YOUR COAL .# AND #« WOOD ae NAO Johnhmston & Sarjeant, Office, 23 Elizabeth Street. Yards, foot of Mary Street. Telephone 88. ESTABLISHED 1879. J. H. McKEGGIE.

Royal Victoria cook book