Six little cooks

" What a funny idea," said Aunt Jane. " It never occurred to me before. But now I will give you some recipes." " And are we to call all such pies, ' puddings,' after this, Aunt Jane?': " Oh, no," said Aunt Jane, laughing; " I only thought I would tell you what you might hear them called at fashionable tables, so that you would not exhibit any surprise. No matter what is set before you, at houses where you are visiting, and even if it is called by names that are strange to you, you must act just as if you had been used to it all your life." No. 66 — ESTHER'S LEMON PUDDING. One cup sugar, one of water, rind and pulp of one lemon, two eggs, half a tablespoonful corn starch. This is just enough for one plate. The eggs must be well beaten. Bake in puff paste. No. 67 — COCOANUT PUDDING. Half a pound sugar, the same of butter, the same of grated cocoanut, the whites of six eggs, one tablespoonful rose-water, two do. of wine. Beat the butter and sugar to a cream, beat the eggs to a dry froth and add them, then the rose-water and wine, and lastly the cocoanut. Bake in paste. " That would be a lovely thing to make," said Grace. " It is too rich for family use," replied her aunt, " and is rather heavy for this weather; but some time when we are going to have company, and it is a little cooler, you shall make it. Grating the cocoanut used to be a very laborious business, but now that we can get it ready prepared at the grocer's, it is not so formidable." " Is it as good, Aunt Jane?" " Why, no, I can't say that it is, but it saves a vast deal of trouble, and if you are fortunate enough to get it quite fresh, there is not so much difference. Here is another good recipe." No. 68 — COCOANUT CUSTARD PIE. One Ib. cocoanut, half a pound powdered sugar, one quart milk, six eggs well beaten together, half a teaspoonful nutmeg, and two of vanilla or rose-water. Boil the milk, take it from the fire and stir it gradually into the eggs, then add sugar and seasoning, and when nearly cold, the cocoanut. This may be baked in paste or in a dish or cups by itself. No. 69 — APPLE PUDDING. Peel, quarter and core enough sour apples to make a pint of apple-sauce when stewed; they must be scantily covered with water; two oz. butter, four do. sugar, a little nutmeg and mace, the grated rind of a lemon, the beaten yolks of two eggs, one wineglassful milk. When all these have been well beaten together, beat the whites of the eggs to a stiff froth, and mix them in lightly. Bake in a paste-lined dish. No. 70 — CUSTARD PIE. One even tablespoonful corn-starch, two do. milk; put the rest of a quart of milk over boiling water, and when it is scalding (not boiling), stir in the starch carefully, with one-third of a tumblerful sugar and a few grains of salt. When slightly thickened, pour on it four well beaten eggs (yolks and whites together). Bake in paste. The custard should be an inch deep. No. 71 — ORANGE PUDDING.