PEARL SAGO AND FRUIT JELLIES.

Soak half a cup of pearl sago two hours in a cup
of cold water, then add half a cup of water and a
cup and a half of fruit iuice strawberry, raspberry,
or currant ; boil for twenty minutes and sweeten to
taste. Fruit syrups may be used in winter; it will
require less of the syrup than fruit juice.

BREAD AND BUTTER PUDDING.
Cut six small tea buns in half, butter well, using
two generous ounces of butter for the six, and put
them together again. Beat three eggs with a cup
and a half of rich milk, add half a cup of almonds
blanched and chopped fine, one ounce of sugar, two
tablespoonfuls of sherry, let the buns soak in this for
awhile. Butter a mould, sprinkle with fine bread
crumbs, take the buns out of the custard, lay them in
the mould and pour the custard over them. Set the
mould in a pan of boiling water in the oven and bake
three-quarters of an hour, and serve hot with a
sauce.

BREAD AND BUTTER PUDDING. No. 2.

Cut some slices of home-made bread about half
an inch thick, butter and lay in a pudding dish,
sprinkle with currants, put another layer of buttered
bread and currants. Beat three eggs light and stir
into a pint of milk, sweeten to taste, flavor with a
little grated lemon peel or cinnamon, pour over the
bread and butter and bake in a moderate oven until
the custard is set. Test with a knife ; if it comes out
clean it is done. If baked too long the pudding will
be watery. Serve cold and in the dish in which it is
baked.

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