GELATINE PUDDING.
Four eggs; one pint of milk; one cup of sugar; a saltspoonful of salt; a teaspoonful of lemon or vanilla; a third of a box of gelatine.
Soak the gelatine a few minutes in a little cold water, and then dissolve it in three-quarters of a cup of boiling water. Have ready a custard made from the milk and yolks of the eggs. Beat the yolks and sugar together, and stir into the boiling milk. When cold, add the gelatine water and the whites of the eggs beaten very stiff. Pour into molds. It is both pretty and good.
CABINET PUDDING.
One quart of milk; half a package of gelatine; a teaspoonful each of salt and vanilla; a cup of sugar.
Boil the milk; soak the gelatine fifteen minutes in a little cold water; dissolve in the boiling milk, and add the sugar and salt. Now butter a Charlotte-Russe mold thickly. Cut slips of citron into leaves or pretty shapes, and stick on the mold. Fill it lightly with any light cake, either plain or rich. Strain on the gelatine and milk, and set in a cold place. Turn out before serving. Delicate crackers may be used instead of cake.
CORN-MEAL OR INDIAN PUDDING.
One quart of milk; one cup of sifted corn meal; one cup of molasses (not "sirup"); one teaspoonful of salt.
Stir meal, salt, and molasses together. Boil the milk, and add slowly. Butter a pudding-dish, and pour in the mixture; adding, after it is set in the oven, one cup of cold milk poured over the top. Bake three hours in a moderate oven.