_Cottage Pudding._--One cupful of sugar, one tablespoonful of butter, one half-cupful of milk, two eggs, one and one-half cupfuls of flour, and one teaspoonful of baking-powder. For the sauce, take three and a half cupfuls of boiling water and stir in it a cupful of sugar, and a tablespoonful of either flour or corn-starch rubbed smooth with a little cold water. Cook well for two or three minutes; take the pan from the fire, add the butter and flavor as you prefer. _Batter Pudding Boiled or Baked._--One quart of milk, six eggs beaten separately, six tablespoonfuls of flour worked gradually into the yolks of the eggs, and a pinch of salt. Bake or boil about three-quarters of an hour. Serve with sauce. _Cream of Corn-starch._--One quart of milk, four eggs, one half-cupful sugar, four tablespoonfuls of corn-starch dissolved in a little milk. Into a pint of the milk put the sugar, and place on the stove to heat. When very hot gradually stir in the corn-starch and beat well. Have ready the whites of the eggs, and beat them into the milk; flavor as preferred. Take the other pint of milk, the four yolks and four light tablespoonfuls of sugar, and place them over the fire, stirring constantly. This makes a nice custard. Just before serving pour the custard over the pudding. _Caramel Custard._--One egg for each person; also one teaspoonful of milk for each person. Put the yolks and milk together with a tablespoonful of sugar to each egg. Have ready some caramel, and stir in enough to give a decided flavor. Put this into cups or baking-dishes, and set in a pan of hot water on top of the stove for twenty minutes; then in the oven until the custard sets. Serve cold. For the caramel, take two cupfuls of sugar (preferably brown) and put it in a frying-pan with a teaspoonful of water. Cook until well burned. Add a cup of water, and, when cold, put it in a bottle or fruit-jar. This quantity will last a long time. _Brown Betty Pudding._--Take a cupful of grated bread-crumbs, two cupfuls of finely chopped, tart apples, half a cupful of brown sugar, a teaspoonful of cinnamon, and one tablespoonful of butter. Butter a deep pudding-dish, and put a layer of apples on the bottom; then sprinkle with sugar, cinnamon and bits of the butter. Put in another layer of apples, and proceed as before until all the ingredients have been used. Cover the dish and bake for three-quarters of an hour in a moderate oven; remove the cover now and brown the pudding. Serve with sugar and cream.