starch, dissolved in a little milk. Lastly, add the whites of eggs,
whipped to a stiff froth. Beat it, and let cook a few minutes. Set
two-thirds in a cool place, flavoring it with vanilla. To the
remaining one-third, add half a cake of chocolate, softened and
mashed. Put a layer of half the white pudding into the mold; over
this the layer of chocolate, and then the remainder of the white.
One-half a cocoanut or one-half a pineapple may be substituted for the
chocolate.



GOLDEN PUDDING. MRS. FRED. SCHAEFFER.

One-half a cup of molasses, one-half a cup of butter, one-half a cup
of sour milk, one and one-half cups of flour, one egg, a pinch of
salt, and one-half teaspoonful of soda; mix, and steam two hours.
Serve with this--

SAUCE.--One egg, one-half cup butter, one cup sugar, two tablespoons
flour, and one pint boiling water. Flavor with vanilla.



STEAMED INDIAN PUDDING. R. H. JOHNSON.

One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda,
one cup seeded raisins, two tablespoonfuls molasses, corn meal for a
stiff batter; mix, and steam two hours. Serve with this--

SAUCE.--One cup sugar, one-half cup butter (beaten to a cream) one