Frosting.—­The whites of four eggs beaten to a stiff froth, half a cupful of sugar, flavor with lemon; spread it on the pudding and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give it the appearance of snowflake.

COCOANUT PUDDING.  No. 2.

Half a pound of grated cocoanut Then mix with it half a cupful of stale sponge cake, crumbled fine.  Stir together until very light half a cupful of butter and one of sugar, add a coffeecupful of rich milk or cream.  Beat six eggs very light and stir them gradually into the butter and sugar in turn, with the grated cocoanut.  Having stirred the whole very hard, add two teaspoonfuls of vanilla; stir again, put into a buttered dish and bake until set, or about three-quarters of an hour.  Three of the whites of the eggs could be left out for a meringue on the top of the pudding.  Most excellent.

COCOANUT PUDDING.  No. 3.

A cup of grated cocoanut put into the recipes of Cracker Pudding and
Bread Pudding, makes good cocoanut pudding.

CHERRY PUDDING, BOILED OR STEAMED.

Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries as can be stirred in.  Boil one hour or steam and serve with liquid sauce.

Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe.  Serve with sweet sauce.

CHERRY PUDDING.  No. 2.

Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt; wet up with milk or water; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top; fill it with stoned cherries and half a cupful of sugar.  Gather the paste closely over the top, sprinkle a little with dry flour and cover the whole with a linen cloth, fastening it with a string.  Put it into a pot of boiling water and cook for an hour and a half.  Serve with sweet sauce.

ENGLISH PLUM PUDDING. (The Genuine.)

Soak one pound of stale bread in a pint of hot milk and let it stand and cool.  When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante currants, washed and floured, a quarter of a pound of citron cut in slips and dredged with flour, one pound of beef suet, chopped fine and salted, one glass of wine, one glass of brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves mixed; beat the whole well together and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth; pour into a cloth, previously scalded and dredged with flour, tie it firmly, leaving room for the pudding to swell and boil six hours.  Serve with wine or brandy sauce.