One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vanilla, sugar to make very sweet.  Separate the yolks and whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar.  Put the milk on the range, and when it come to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven.  When cold, and just before it is served, have the four whites beaten with a little powdered-sugar and flavor with vanilla and use as a meringue.

CHOCOLATE PUDDING.  No. 4.

Half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mixture from the range; add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar; stir constantly until thick; remove from the fire and flavor with vanilla; pour the mixture in a dish; beat the whites of the three eggs to a stiff froth and add a little sugar; cover the top of the pudding with a meringue and set in the oven until a light brown.  Serve cold.

TAPIOCA PUDDING.

Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds.  Wash the tapioca and let it stew gently in the milk on the back part of the stove for a quarter of an hour, occasionally stirring it; then let it cool, mix with it the butter, sugar and eggs, which should be well-beaten, and flavor with either of the above ingredients.  Butter a dish, put in the pudding and bake in a moderate oven for an hour.  If the pudding is boiled, add a little more tapioca and boil it in a buttered basin one and a half hours.

STRAWBERRY TAPIOCA.

This makes a most delightful dessert.  Soak over night a large teacupful of tapioca in cold water; in the morning, put half of it in a buttered yellow-ware baking-dish, or any suitable pudding-dish.  Sprinkle sugar over the tapioca; then on this put a quart of berries, sugar and the rest of the tapioca.  Fill the dish with water, which should cover the tapioca about a quarter of an inch.  Bake in a moderately hot oven until it looks clear.  Eat cold with cream or Custard.  If not sweet enough, add more sugar at table; and in baking, if it seems too dry, more water is needed.

A similar dish may be made, using peaches, either fresh or canned.

RASPBERRY PUDDING.

One-quarter cup of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread crumbs, four eggs.  Rub the butter and sugar together, beat the eggs, yolks and whites separately, mash the raspberries, add the whites beaten to a stiff froth, stir all together to a smooth paste; butter a pudding dish, cover the bottom with a layer of the crumbs, then a layer of the mixture; continue the alternate layers until the dish is full, making the last layer of crumbs; bake one hour in a moderate oven.  Serve in the dish in which it is baked and serve with fruit sauce made with raspberries.  This pudding may be made the same with any other kind of berries.