CUBAN PUDDING.

Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin.  Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point.  Cover the basin and when the cream is soaked up stir in it eight well-beaten eggs.  Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully and tie it down with a cloth.  Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding.

CRACKER PUDDING.

Of raspberries, may be made of one large teacupful of cracker crumbs, one quart of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one whole egg and half a cupful of sugar.  Flavor with vanilla, adding a little pinch of salt.  Bake in a moderate oven.  When done, spread over the top, while hot, a pint of well-sugared raspberries.  Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever one prefers.  Spread this over the berries and bake a light brown.  Serve with fruit sauce made of raspberries.

BAKED CORN MEAL PUDDING, WITHOUT EGGS.

Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a quart of boiling milk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely-chopped suet or a piece of butter the size of an egg.  Butter a brown earthen pan and turn the pudding in, let it stand until it thickens; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jelly.  Bake three hours.  Serve warm with hard sauce.

This recipe has been handed down from mother to daughter for many years back in a New England family.

BAKED CORN MEAL PUDDING, WITH EGGS.

One small cupful of Indian meal, one-half cupful of wheat flour Stirred together with cold milk.  Scald one pint of milk and stir the mixture in it and cook until thick; then thin with cold milk to the consistency of batter, not very thick; add half a cupful of sugar, half a cupful of molasses, two eggs, two tablespoonfuls of butter, a little salt, a tablespoonful of mixed cinnamon and nutmeg, two-thirds of a teaspoonful of soda added just before putting it into the oven.  Bake two hours.  After baking it half an hour, stir it up thoroughly, then finish baking.

Serve it up hot, eat it with wine sauce, or with butter and syrup.

BOILED CORN MEAL PUDDING.