BLACKBERRY CORNSTARCH PUDDING.—­Take two quarts of well-ripened blackberries which have been carefully looked over, put them into a granite-ware boiler with half a cup of water, and stew for twenty minutes.  Add sugar to sweeten, and three heaping tablespoonfuls of cornstarch rubbed to a cream with a little cold water.  Cook until thickened, pour into molds, and cool.  Serve cold with milk or cream.  Other fresh or canned berries may be used in the same way.

COCOANUT AND CORNSTARCH BLANCMANGE.—­Simmer two tablespoonfuls of desiccated cocoanut in a pint of milk for twenty minutes, and strain through a fine sieve.  If necessary, add more cold milk to make a full pint.  Add a tablespoonful of sugar, heat to boiling, and stir in gradually two tablespoonfuls of cornstarch rubbed smooth in a very little cold milk.  Cook five minutes, turn into cups, and serve cold with fruit sauce or cream.

CORNSTARCH BLANCMANGE.—­Stir together two tablespoonfuls of cornstarch, half a cup of sugar, the juice and a little of the grated rind of one lemon; braid the whole with cold water enough to dissolve well.  Then pour boiling water over the mixture, stirring meanwhile, until it becomes transparent.  Allow it to bubble a few minutes longer, pour into molds, and serve cold with cream and sugar.

CORNSTARCH WITH RAISINS.—­Measure out one pint of rich milk.  Rub two tablespoonfuls of cornstarch perfectly smooth with a little of the milk, and heat the remainder to boiling, adding to it a tablespoonful of sugar.  Add the braided cornstarch, and let it cook until it thickens, stirring constantly.  Then add a half cup of raisins which have been previously steamed.  This may be served hot with sugar and cream, or turned into cups and molded, and served cold with lemon, orange, or other fruit sauce for dressing.

CORNSTARCH WITH APPLES.—­Prepare the cornstarch as in the preceding recipe, omitting the raisins.  Place in a pudding dish some lemon apple sauce, without juice, about two inches deep.  Pour the cornstarch over it, and serve hot or cold with cream.

CORNSTARCH FRUIT MOLD.—­Heat a quart of strawberry, raspberry, or currant juice, sweetened to taste, to boiling.  If the pure juice of berries is used, it may be diluted with one cup of water to each pint and a half of juice.  Stir in four tablespoonfuls of cornstarch well braided with a little of the juice reserved for this purpose.  Boil until the starch is well cooked, stirring constantly.  Pour into molds previously wet with cold water, and cool.  Serve with cream and sugar.  A circle of fresh berries around the mold when served adds to its appearance.

CORNSTARCH FRUIT MOLD NO. 2.—­Wash, stone, and stew some nice French prunes, add sugar to sweeten, and if there is not an abundance of juice, a little boiling water.  For every one fourth pound of prunes there should be enough juice to make a pint in all, for which add two tablespoonfuls of cornstarch, rubbed smooth in a little cold water, and boil three or four minutes.  Pour into cups previously wet in cold water, and mold.  Serve cold with whipped cream.  Other dried or canned fruits, as apricots, peaches, cherries, etc., may be used in place of prunes, if preferred.