minutes in boiling water, then drain and dry. Add one cupful of cream to the cocoanut and sweeten to taste. Stir in gradually a cupful of rich milk. Add gradually the whites of four eggs beaten to a stiff froth, flavor with nutmeg and cinnamon, and bake according to directions given above. Serve cold with a sprinkle of granulated sugar in each cup.
BORDEAUX PUDDING
Cut a sponge cake into three layers, spread with jam, put together again, cover with whipped cream, sweetened and flavored, and sprinkle with chopped nuts. Serve on a platter.
CHOCOLATE PUDDING
One cupful of stale bread-crumbs and enough milk to make a smooth paste when boiled. Add a heaping tablespoonful of butter, a heaping tablespoonful of cocoa, sugar to taste, and a few drops of vanilla. Take from the fire and add three eggs beaten separately, first the yolks, then the whites beaten to a stiff froth. Put into a buttered pudding-dish and bake carefully. Serve with cream, either whipped or plain.
CHOCOLATE BLANC MANGE
One pint of milk, two eggs, a pinch of salt, two tablespoonfuls of sugar, two tablespoonfuls
