SAGO AND FRUIT CUSTARD PUDDING.—­Soak six table spoonfuls of sago in just enough water to cover it, for twenty minutes.  Meanwhile pare and remove the cores from half a dozen or more tart apples, and fill the cavities with a mixture of grated lemon rind and sugar.  Place the apples in the bottom of a pudding dish, with a tablespoonful of water; cover, and set in the oven to bake.  Put the soaked sago with a quart of milk into a double boiler.  Let it cook until the sago is clear and thick; then add three fourths of a cup of sugar and two well-beaten eggs.  Pour the sago custard over the apples, which should be baked tender but not mushy.  Put the pudding dish in the oven in a pan of hot water, and bake till the custard is well set.  Serve cold.

SNOWBALL CUSTARD.—­Flavor a pint of milk by sleeping in it three or four slices of the yellow rind of a lemon for twenty minutes or more.  Skim out the rind; let the milk come to the boiling point, and drop into it the well-beaten whites of two eggs, in tablespoonfuls, turning each one over carefully, allowing them to remain only long enough to become coagulated but not hardened, and then place the balls upon a wire sieve to drain.  Afterward stir into the scalding milk the yolks of the eggs and one whole one well beaten, together with two tablespoonfuls of sugar.  Stir until it thickens.  Pour this custard into a glass dish, and lay the white balls on top.

TAPIOCA CUSTARD.—­Soak a cup of pearl tapioca over night in sufficient water to cover.  When ready to prepare the custard, drain off the water if any remain, and add one quart of milk to the tapioca; place in a double boiler and cook until transparent; then add the well-beaten yolks of three eggs or the yolks of two and one whole one, mixed with three fourths of a cup of sugar.  Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled; flavor with a little vanilla and turn into a glass dish.  Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly, or colored sugar prepared by mixing sugar with cranberry or raspberry juice and allowing it to dry.  For variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or other flavor may be dispensed with, and the meringue flavored by beating with a tablespoonful of quince jelly with the whites of the eggs.

TAPIOCA PUDDING.—­Soak a cupful of tapioca over night in just enough water to cover.  In the morning, add to it one quart of milk, and cook in a double boiler until transparent.  Add three eggs well beaten, one half cup of sugar, one half cup of chopped raisins, and a very little chopped citron.  Bake till the custard is set.  Serve warm or cold as preferred.