French Tapioca Pudding.

Take two ounces of tapioca de la couronne, and boil it in half a pint of water until it begins to swell, then add half a pint of milk by degrees, and boil until the tapioca becomes very thick; add a well-beaten egg, sugar and flavouring to taste, and bake gently for three-quarters of an hour. This preparation of tapioca is superior to any other, is nourishing, and suitable for delicate children and invalids.

Sweet Macaroni.

Break up two ounces of the best macaroni into small lengths, and boil it in a quart of water with a pinch of salt, until perfectly tender; drain away the water, add to the macaroni in the stewpan half a teacupful of milk and two ounces of sifted lump sugar, and keep shaking over the fire until the milk is absorbed; add any flavouring, and serve. Stewed fruit may be served with the macaroni.

Sherry Macaroni.

Break half an ounce of best Italian macaroni into a quarter of a pint of sherry mixed with a quarter of a pint of water; let it boil until it is tender and has absorbed the liquid. It can then be served dusted over with sifted sugar, mixed with a pinch of ground cinnamon, or be made into a pudding in the same manner as rice custard pudding.

Sherry Sponge Pudding.

Put two penny sponge-cakes into a buttered tart dish, pour over them a wineglassful of sherry, let them stand until the wine is absorbed. Boil half a pint of milk with two or three lumps of sugar, beat an egg up with it, pour it over the cakes, and bake in a slow oven until the custard is set, when turn out, and serve.

Pastine Pudding.

Throw an ounce of Italian pastine into a pint of boiling water, with a small pinch of salt; boil it for

four minutes or until tender, drain away the water, and put the pastine to a liquid custard, made of one egg, half a pint of boiling milk, sugar, and flavouring to taste. Butter a tart dish, put in the pudding, and bake gently for three-quarters of an hour.

Rusk Pudding.

Butter a tart dish, lay in it two slices of rusk made from tea-cake. Beat up an egg, pour on to it half a pint of boiling milk sweetened to taste with lump sugar and flavoured with lemon or vanilla; put this custard to the rusk, and bake the pudding very slowly for about an hour. Turn it on to a dish and spread over the top a little apricot or strawberry preserve, made hot by placing the jar for a few minutes in a saucepan of boiling

water.

This pudding is much nicer and lighter than one made of bread. It may be varied by spreading a little lemon cheesecake paste between the rusk, or by pouring over it, when ready to serve, a sauce made as for lemon soufflé.

Biscuit Pudding.

Soak three ounces of Huntley and Palmer's lunch biscuits in half a pint of new milk; when quite soft, beat them up smooth, add two ounces of lump sugar, two eggs, a little grated lemon peel, and a very small pinch of salt. Put the pudding in a buttered basin, cover with a paper cap, and steam for an hour. For sauce, boil two ounces of lump sugar in a quarter of a pint of water until it begins to thicken, add the juice of a lemon and boil five minutes more. If liked, a tablespoonful of sherry may be added.

Biscuit pudding is equally good baked, and one egg only will be required.

Crumb Pudding.

Boil two ounces of bread crumbs in a quarter of a pint of milk, sweeten and flavour, and when the bread is thick stir in the yolks of two eggs. Put the pudding into a buttered tart dish, bake slowly for three quarters of an hour; then spread over the top a layer of strawberry jam, and on this the

whites of the eggs beaten with a teaspoonful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown. Serve

immediately.

Custard Pudding.

Into half a pint of milk put the peel of half a lemon very finely shred; when it boils put in an ounce of lump sugar, take out the peel, and pour the milk on two eggs well beaten. Put the custard into a basin or tart dish, and set it in a saucepan with boiling water reaching only half way up the basin. Do not let the water boil, but keep it just bubbling. In about twenty minutes the custard should be set. It may be eaten either hot or cold, and any flavour may be substituted for that of lemon peel. A tablespoonful of strong coffee will be found very nice and useful in cases where there is no objection to it. The pudding, instead of being boiled, may be baked; pour it into a buttered tart dish, which place in another two sizes larger, three