Soak three tablespoons of tapioca in water over night; put the tapioca into a quart of boiling milk, and boil half an hour; beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared coconut; stir in and boil ten minutes longer; pour into a pudding dish; beat the whites of the four eggs to a stiff froth, stir in three tablespoons of sugar; put this over the top and sprinkle coconut over the top and brown for five minutes.

Soak for an hour in a pint of cold water one box of Cox's sparkling gelatin, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cupfuls of sugar. Beat the whites of four eggs to a stiff froth, and stir into the jelly when it begins to thicken. Pour into a large mold, and set in ice-water in a cool place. When ready to serve, turn out as you would jelly, only have the pudding in a deep dish. Pour one quart of soft custard around it, and serve.

One quart of milk, three tablespoons of corn-starch, yolks of four eggs, half cup sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil, dissolve the corn-starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla.
Frosting.---Whites of four eggs beaten to a stiff froth, half a cup 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 coconut to give it the appearance of snow-flake.

One pint sweet milk, whites of three eggs, two tablespoons corn-starch, three of sugar, and a little salt. Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it, and let cook a few minutes, then pour into teacups, filling about half full, and set in cool place. For sauce, make a boiled custard as follows: Bring to boiling point one pint of milk, add three tablespoons sugar, then the beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens; flavor with two teaspoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a sauce dish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold. To make a chocolate pudding, flavor the above pudding with vanilla, remove two thirds of it, and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the rest of the white; or two layers of chocolate may be used with a white between; or the center may be cocoa (made by adding half a coconut grated fine), and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or strawberries may be used.

Peel and cut five sweet oranges into thin slices, taking out the seeds, pour over them a coffee-cup of white sugar, let a pint of milk get boiling hot, by setting it in a pot of boiling water; add the yolks of three eggs well beaten, one tablespoon of corn starch, made smooth with a little cold milk; stir all the time; as soon as thickened pour over the fruit. Beat the whites to a stiff froth, adding a tablespoon of sugar, and spread over the top for frosting; set it in the oven for a few minutes to harden; eat cold or hot (better cold), for dinner or supper. Berries or peaches can be substituted for oranges.

One large cup of fine bread-crumbs soaked in milk, three quarters cup sugar, one lemon, juice and grated rind, six eggs, one half pound stale sponge-cake, one half pound macaroons---almond, one half cup jelly or jam, and one small tumbler of sherry wine, one half cup milk poured upon the bread-crumbs, one tablespoonful melted butter. Rub the butter and sugar together; put the beaten yolks in next, then the soaked bread-crumbs, the lemon, juice and rind, and beat to a smooth, light paste before adding the whites. Butter your mold very well, and put in the bottom a light layer of dry bread-crumbs, upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture, then with slices of sponge-cake, spread thickly with jelly or jam; next macaroons, wet with wine, more custard. sponge-cake and jam, and so on until the mold is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish, and pour over it a sauce made of current jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale sherry.

One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dish; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; this is good hot with butter and sugar, or cold with cream and sugar.

One half pound cheap suet, three quarters of a pound bread-crumbs, six ounces moist sugar, one quarter pound flour, two eggs, two wineglasses of sherry; mix the suet, bread-crumbs, sugar and flour well together. When these ingredients are well mixed, add the eggs and two glasses of sherry, to make a thick batter; boil three hours and a half. Serve with wine sauce

One quart milk, four eggs, six ounces flour, a little soda and salt. Mix the flour very carefully with a little milk so it will not be lumpy. Bake twenty minutes. Serve immediately.

Three eggs, one ounce butter, one pint milk, three tablespoonfuls flour, a little salt. Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for one and one quarter hour. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.