After the soup, meat, and vegetables at dinner came the salad; for this Margaret almost always had lettuce, with French dressing, as mayonnaise seemed too heavy for dinner. Sometimes she had nice watercress; once in a long time she had celery with mayonnaise. DESSERTS Corn-starch Pudding 1 pint of milk. 2 heaping tablespoonfuls of corn-starch. 3 tablespoonfuls of sugar. Whites of three eggs. 1/2 teaspoonful vanilla. Beat the whites of the eggs very stiff. Mix the corn-starch with half a cup of the milk, and stir till it melts. Mix the rest of the milk and the sugar, and put them on the fire in the double boiler. When it bubbles, stir up the corn-starch and milk well, and stir them in and cook and stir till it gets as thick as oatmeal mush; then turn in the eggs and stir them lightly, and cook for a minute more. Take it off the stove, mix in the vanilla, and put in a mould to cool. When dinner is ready, turn it out on a platter and put small bits of red jelly around it, or pieces of preserved ginger, or a pretty circle of preserved peaches, or preserved pineapple. Have a pitcher of cream to pass with it, or have a nice bowl of whipped cream. If you have a ring-mould, let it harden in that, and have the whipped cream piled in the centre after it is on the platter, and put the jelly or preserves around last. Chocolate Corn-starch Pudding Use the same rule as before, but put in one more tablespoonful of sugar. Then shave thin two squares of Baker's chocolate, and stir in over the teakettle till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg-cups to harden; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one. Cocoanut Corn-starch Pudding Make the first rule; before you put in the eggs, stir in a cup of grated cocoanut, with an extra spoonful of sugar, or a cup of that which comes in packages without more sugar, as it is already sweetened. Serve in a large mould, or in small ones, with cream. Baked Custard 2 cups milk. Yolks of two eggs. 2 tablespoonfuls of sugar. A little nutmeg. Beat the eggs till they are light; mix the milk and sugar till the sugar melts; put the two together, and put it into a nice baking-dish, or into small cups, and dust the nutmeg over the tops. Bake till the top is brown, and till when you put a knife-blade into the custard it comes out clean. Cocoanut Custard Add a cup of cocoanut to this rule and bake it in one dish, stirring it up two or three times from the bottom, but, after it begins to brown, leaving it alone to finish. Do not put any nutmeg on it. Tapioca Pudding 2 tablespoonfuls tapioca. Yolks of two eggs. 1/2 cup of sugar. 1 quart of milk.