CRACKED-WHEAT PUDDING.—­A very simple pudding may be made with two cups of cold, well-cooked cracked wheat, two and a half cups of milk, and one half cup of sugar.  Let the wheat soak in the milk till thoroughly mixed and free from lumps, then add the sugar and a little grated lemon peel, and bake about three fourths of an hour in a moderate oven.  It should be of a creamy consistency when cold, but will appear quite thin when taken from the oven.  By flavoring the milk with cocoanut, a different pudding may be produced.  Rolled or pearl wheat may be used for this pudding.  A cupful of raisins may be added if desired.

CRACKED-WHEAT PUDDING NO. 2.—­Four and one half cups of milk, a very scant half cup of cracked wheat, one half cup of sugar; put together in a pudding dish, and bake slowly with the dish covered and set in a pan of hot water for three or four hours, or until the wheat is perfectly tender, as may be ascertained by dipping a few grains with a spoon out from the side of the dish.

FARINA BLANCMANGE.—­Heat a quart of milk, reserving one half cup, to boiling.  Then add two tablespoonfuls of sugar, and four heaping tablespoonfuls of farina, previously moistened with the reserved half cup of milk.  Let all boil rapidly for a few minutes till the farina has well set, then place in a double boiler, or a dish set in a pan of boiling water, to cook an hour longer.  Mold in cups previously wet with cold water.  Serve with sugar and cream flavored with vanilla or a little grated lemon rind, mock cream, or cocoanut sauce.

Much variety may be given this simple dessert by serving it with a dressing of fruit juices; red raspberry, strawberry, grape, current, cranberry, cherry, and plum are all very good.  If desired, the milk with which the blancmange is prepared may be first flavored with cocoanut, thus making a different blancmange.  Fresh fruit, as sliced banana, blueberries, or strawberries, lightly stirred in just before molding, make other excellent varieties.

FARINA FRUIT MOLD.—­Put a quart of well-sweetened red raspberry juice into the inner cup of a double boiler.  Heat to boiling, and stir in four heaping tablespoonfuls of farina first moistened with a little of the juice.  Boil up until thickened, then set into the outer boiler, the water in which should be boiling, and cook for one hour.  Pour into molds previously wet in cold water, and cool.  Serve with whipped cream or mock cream.  Currant, strawberry, cherry, or blackberry juice may be used instead of raspberry.  If water be added to dilute the juice, a little more farina will be needed.

FRUIT PUDDING.—­Measure out one quart of rich new milk, reserving half a pint to wet five large rounded tablespoonfuls of sifted flour.  Add to the milk one even cup of sugar, turn in the flour mixture and heat to boiling in a farina kettle, stirring all the while to prevent lumps, and cook till it thickens, which will be about ten minutes after it begins to boil.  Remove from the stove, and beat while it is cooling.  When cool, add sliced bananas or whole strawberries, whortleberries, raspberries, blackberries, sliced apricots, or peaches.  Serve cold.