COCONUT RICE CUSTARD.—­Flavor one quart of milk quite strongly with coconut, as previously directed.  Add to it one and one half cups of boiled rice, one cup of raisins, one half cup of sugar, and lastly three well-beaten eggs.  Set the pudding dish in a pan of hot water, and bake till the custard is well set.

CORN MEAL PUDDING.—­Heat a quart of milk lacking two thirds of a cupful, to boiling.  Moisten three tablespoonfuls of nice granulated corn meal with the two thirds of a cup of milk, and stir gradually into the boiling milk.  Let it boil up until set, turn into a double boiler, and cook for an hour.  Then add a tablespoonful of thick sweet cream, one half a cup of molasses or sugar, a quart of cold milk, a little salt if desired, and lastly, two well-beaten eggs.  Mix thoroughly.  Pour into a pudding dish and bake one hour.  A cup of currants or seeded raisins may be used to give variety.

CORN MEAL PUDDING NO. 2.—­Crumble cold corn puffs or corn cake to make a cupful; add a pint of sweet milk, three teaspoonfuls of sugar, the yolks of two eggs and the white of one, and bake slowly in a dish set inside a pan of hot water for an hour.

CORN MEAL AND FIG PUDDING.—­Beat together a scant cup of best sifted corn meal with a cupful of molasses, and stir the mixture gradually into a quart of boiling milk.  Cook ten or twelve minutes, or until well thickened, then set aside to cool.  Add a cupful of finely chopped figs, one and two thirds cups of cold milk, part cream if it can be afforded, and when the mixture is cool, add two well-beaten eggs.  Pour into a pudding dish and bake in a moderate, steady oven for three or more hours; the longer the better.  When the pudding has baked an hour, pour over it a cupful of cold milk.  Do not stir the pudding, but allow the milk to soak in gradually, a pint of finely sliced or chopped sweet apples may be used in place of figs for variety, or if preferred, both may be omitted.

CORNSTARCH MERINGUE.—­Heat one and one half pints of milk to boiling, and then stir in gradually two tablespoonfuls of cornstarch which has been previously rubbed smooth in a little cold milk.  When the starch has thickened, allow it partially to cool, and then add, stirring continuously meanwhile, the yolks of two eggs which have been previously well beaten with three table spoonfuls of sugar.  Let the whole simmer for a minute or two longer, turn into a dish, meringue with the whites of the eggs, and when cold, dot with lumps of strawberry jelly.

CRACKED WHEAT PUDDING.—­Beat two cups of cold steamed cracked wheat in two cups of rich milk until so thoroughly mingled that no lumps remain.  Add one cup of canned sweet cherries well drained from juice, one half cup of sugar, and two eggs, whites and yolks beaten separately.  Bake in a slow oven till the custard is set.

CUP CUSTARD.—­Into four cups of milk stir the yolks of three eggs and one whole one well beaten.  Add four tablespoonfuls of sugar, and strain the mixture into cups; place these in a dripping pan full of hot water, grate a little lemon rind over the top of each, and bake in a moderate oven.  If preferred, the milk may be first flavoured with cocoanut.  It is also better to have the milk nearly hot when stirring in the egg.  Half a cupful of the milk should be reserved to add to the egg before turning into the heated portion.