The national course in home economics

Three-quarters of a cupful of pearl sago washed and put into one quart of milk; let it stand on the heater until the sago has well swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar and one teaspoonful of vanilla. When cool, add the well-beaten yolks of three eggs, then put in a buttered pudding dish and bake from one-half to three-quarters of an hour; when done remove and place to cool. Beat the whites of the eggs with two tablespoonfuls of sugar till light and frothy; spread the pudding with either jelly or jam and then cover with frosting; put in the oven for a couple of minutes to brown. A. F. G. CREAM SAGO OR APPLE SAGO PUDDING. Make the same as Cream Tapioca and Apple Tapioca Pudding, substituting sago for tapioca. SNOW PUDDING. Pour upon three tablespoonfuls of corn-starch (dissolved in a little cold water), one pint of boiling water; add the whites of three eggs beaten stiff, a pinch of salt and a little sugar. Pour into a pudding dish and steam fifteen minutes. Sauce. — Beat the yolks of the eggs, add one cupful of sugar, one cupful of milk, butter the size of a walnut and boil until it thickens. Mae Brown. STEAMED FRUIT PUDDING. One cupful each of molasses, bread-crumbs, water, flour and currants. Also one egg beaten, three level teaspoonfuls of melted butter, one teaspoonful of soda, a pinch of salt and a little cinnamon. Mix all together lightly, and pour into a tin pail with cover. Steam two hours. Eat with cream and sugar or any kind of pudding sauce preferred. Mrs. O. T. Learned. CORN PUDDING. From four good-sized ears of green corn split down the middle of grain with a knife, shave off the outside and scrape out all juice on the cob. Beat up four eggs, four tablespoonfuls of sugar with butter the size of an egg; then add one pint of good rich sweet milk and the corn last. Put in a pan with a little nutmeg grated on the top and bake in a moderate oven until brown. Serve with good rich cream. Mrs. Mary A. Dudin. BAKED INDIAN SUET PUDDING. Scald three cupfuls of milk and pour over five tablespoonfuls of cornmeal. Add one cupful of molasses, one-half cupful of chopped suet, onehalf of a nutmeg grated, one teaspoonful of ginger and a little salt. Butter a pudding dish, pour in a cupful of cold milk, then the mixture and bake well for two hours. Mrs. Hattie Long. BOILED INDIAN PUDDING. Boil one pint of milk and scald two cupfuls of corn-meal. When cool add one cupful of flour, one and one-half cupfuls of chopped suet, one and one-half cupfuls of molasses, salt. Add two eggs. Boil three hours. To be eaten with maple syrup. F. O. Ray. EAST INDIA PUDDING. Soak for one hour a cupful of bread-crumbs in a cupful of milk; stir into it three eggs well beaten, three tablespoonfuls of butter and three tablespoonfuls of flour into which has been sifted one teaspoonful of baking-powder. Have ready one-half cupful of minced figs and the same quantity of seeded raisins. Dredge the fruit with flour and stir it into the pudding, pour into a large pudding mold with a tight-fitting top, leaving room for the pudding to swell. Steam for three hours and serve with sauce. Mrs. Dr. Buckley. INDIAN FRUIT PUDDING.