LEMON PUDDING.—­Grate the rind of one lemon; soften one pint of bread crumbs in one quart of sweet milk, add the yolks of two eggs, and half a cup of sugar mixed with grated lemon rind.  Bake twenty minutes.  Beat to a froth the whites of the eggs, the juice of the lemon, and half a cup of sugar.  Spread over the top, and return to the oven for five minutes.  This may be baked in cups if preferred.

LEMON CORNSTARCH PUDDING.—­Beat the yolks of two eggs in a pudding dish; add a cupful of sugar; dissolve four tablespoonfuls of cornstarch in a little cold water, stir it into two teacupfuls of actively boiling water; when thickened, add the juice of two lemons with a little grated peel; turn over the eggs and sugar, beating well to mix all together, and bake about fifteen minutes.  If desired, the beaten whites of the eggs may be used to meringue the top.  Serve either cold or hot.

LEMON CORNSTARCH PUDDING NO. 2.—­Mix together one half cup of cornstarch, one half cup of sugar, the juice and a portion of the grated rind of one medium-sized lemon.  Add to these ingredients just enough cold water to dissolve thoroughly, then pour boiling water over the mixture until it becomes thickened and looks transparent.  Stir continuously and boil for a few minutes until the starch is cooked.  Take from the fire, and add gradually, with continuous stirring, the well-beaten yolks of three eggs.  Whip the whites of the eggs with a teaspoonful of quince jelly to a stiff froth, and pour over the pudding; then brown in the oven.  Orange juice with a very little of the grated rind, or pineapple juice may be substituted for the lemon, if preferred.

MACARONI PUDDING.—­Break sufficient macaroni to make a pint in inch lengths, put into a double boiler, turn over it three pints of milk, and cook until tender.  Turn into a pudding dish, add a pint of cold milk, two thirds of a cup of sugar, one egg, and the yolks of two others well beaten.  Bake from twenty minutes to one half hour.  When done, cool a little, spread the top with some mashed fresh berries or grape marmalade, and meringue with the whites of the eggs and a tablespoonful of sugar.

MOLDED RICE OR SNOW BALLS.—­Steam a pint of well-cleaned rice until tender, as directed on page 99, and tarn Into cups previously wet in cold water, to mold.  When perfectly cold, place in a glass dish, and pour over them a cold custard made of a pint of milk, half a cup of sugar, a teaspoonful of cornstarch, and one egg.  Or, if preferred, the rice balls may be served in individual dishes with the custard sauce, or with a dressing of fruit juice.

ORANGE FLOAT.—­Heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar.  When boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water.  Cook until the whole is thickened and clear.  When cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the white portions.  Meringue, and serve cold.