CREAM PUDDING.

Beat the yolks and whites of six eggs well and stir them into one pint of flour, one pint of milk, a little salt and a bit of soda dissolved in a little water, the grated rind of a lemon and three spoonfuls of sugar; just before baking stir in one pint of cream and bake in a buttered dish.  Eat with cream.

CREAM MERINGUE PUDDING.

Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four.  Add one quart of milk and mix thoroughly.  Put four tablespoonfuls of flour and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and egg mixture.  Turn this all into a double boiler surrounded by boiling water; stir this until smooth and thick like cream, or about fifteen minutes; then add vanilla or other extract.  Rub all through a strainer into a well-buttered pudding-dish.  Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding.  Cook for twenty minutes in a moderate oven.  Serve cold.

CORNSTARCH PUDDING.

Reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler.  Mix four large tablespoonfuls of cornstarch and a teaspoonful of salt with the half cupful of milk; then stir the mixture into the boiling milk and beat well for two minutes.  Cover the boiler and cook the pudding for twelve minutes; then pour it into a pudding-dish and set in a cool place for half an hour.  When the time for serving comes, make a sauce in this manner:  Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of powdered sugar.  As soon as the sugar has been well mixed with the whites, add half of a large tumbler of currant jelly, or any other bright jelly, or any kind of preserved fruit may be used.  If you prefer, serve sugar and cream with the pudding instead of a sauce.

COLD FRUIT PUDDING.

Throw into a pint of new milk the thin rind of a lemon, heat it slowly by the side of the fire and keep at the boiling point until strongly flavored.  Sprinkle in a small pinch of salt and three-quarters of an ounce of the finest isinglass or gelatine.  When dissolved, strain through muslin into a clean saucepan with five ounces of powdered sugar and half a pint of rich cream.  Give the whole one boil, stir it briskly and add by degrees the well-beaten yolks of five eggs.  Next thicken the mixture as a custard over a slow fire, taking care not to keep it over the fire a moment longer than necessary; pour it into a basin and flavor with orange-flower water or vanilla.  Stir until nearly cold, then add two ounces of citron cut in thin strips and two ounces of candied cherries.  Pour into a buttered mold.  For sauce use any kind of fruit syrup.