COCOANUT PUDDING. Two grated cocoanuts. 1 pound sugar. ¼ pound butter. 8 eggs, leaving out 4 whites. Beat the eggs separately and to the yolks add the butter, sugar, cocoanut, and whites. Add a little wine or brandy, if you like. Bake in tins lined with pastry.--_Mrs. D. R._ _Cocoanut Pudding._ One-half pound butter, one-half pound sugar, a whole cocoanut grated, five eggs beaten to a froth, leaving out two whites. Bake in plates with pastry underneath. The oven must not be too hot.--_Mrs. I. H._ _Cocoanut Pudding._ Stir together, ½ pound butter. ½ pound sugar. A glass of wine. 6 eggs (beaten light). When all these ingredients have been stirred together till light, add a pound of grated cocoanut, mixed with a little stale cake.--_Mrs. E. T._ _Cocoanut Pudding._ 1 pound sugar. ¼ pound butter, ¾ pound grated cocoanut. ½ pint cream. 7 whole eggs, or 9 whites and 2 yolks. 1 lemon. Half a nutmeg. Stir butter and sugar as for cake. Beat eggs well. Bake some time.--_Mrs. E. G._ _Cocoanut Pudding._ One grated cocoanut, one pound of sugar, one quarter of a pound of melted butter, and six eggs.--_Mrs. M. S. C._ CHOCOLATE PUDDING. Scrape fine three ounces of chocolate. Add to it a teaspoonful of powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour over it a quart of rich milk, stirring it well. Cover it and let it come to a boil. Then remove the lid, stir up the chocolate from the bottom and press out the lumps. When dissolved and smooth, put it on the fire again. Next stir in, gradually and while it is boiling hot, half a pound white sugar. Set it away to cool. Beat six or eight eggs very light. Pour into the pan of chocolate when quite cold. Stir the whole very hard. Put it in an oven and bake well. It will bake best by being put in a pan of boiling water. Eat cold.--_Mrs. J. B. F., Jr._ _Chocolate Pudding._ 1 quart milk. 3 eggs. Sugar to taste. 2 tablespoonfuls corn-starch, dissolved in milk. 4 tablespoonfuls chocolate. Set the milk on the fire, and just before it boils put in the eggs, sugar, and corn-starch. Let it boil about a minute, then take it off the fire and add the chocolate. CHOCOLATE MÉRINGUE. One quart milk and yolks of four eggs, made into custard. Three tablespoonfuls powdered chocolate, put into a cup of warm water. One tablespoonful of corn-starch. Sweeten to your taste and let all boil together. Then put it in a baking-dish, and when done, cover with a méringue of the whites of eggs and white sugar. Put in the oven again to brown, a few minutes.--_Mrs. B._ CAROMEL PUDDING. Cream together one cupful of butter, and one of sugar. Add five eggs (yolks and whites beaten separately) and one cupful of preserved damsons, removing the seed. Beat all together very light and season with a teaspoonful vanilla. Bake on pastry.--_Mrs. A. D._ QUEEN OF PUDDINGS.