The beauty may be increased by a cover of sugar beaten into the whites of eggs, and then turned to a yellow in the oven. Several such puddings can be made at once, kept in a cool place, and when wanted warmed over; many relish it better when very cold. Sago can be used instead of tapioca. When no sago or tapioca are at hand, the following recipe for flour pudding may be used, baking a long time. =Flour Puddings.=—Take four table-spoonfuls of flour, half a tea-spoonful of salt, a pint of water or milk, three eggs, and a salt-spoonful of soda. Mix and beat very thoroughly, and bake as soon as done, or it will not be light. It must bake till the middle is not lower than the rest. Eat with liquid sauce. This can be cooked in a covered tin pan set in boiling water. This is enough for a family of five. Change the quantity according to the family. This may be made richer by a spoonful of butter, more sugar, and some flavoring. It will be lighter not to beat the eggs separately. If a bag is used to boil, rub flour or butter on the inside, to prevent sticking. =Flour and Fruit Puddings.=—Add to the above, chopped apples or any kind of berries. Chopped apples and quinces together are fine when dried. When berries are used, a third more flour is needed for those very juicy, and less for cherries. Put in fruit the last thing. =Rusk and Milk.=—Keep all bits of bread, dry in the oven, and pound them, putting half a salt-spoonful of salt to a pint. This eaten with good milk is what is especially relished by children, and named “rusk and milk.” =Rusk Puddings.=—Mix equal quantities of rusk-crumbs with stewed fruit or berries, then add a _very sweet_ custard, made with four or five eggs to a quart of milk. Eaten with sweet sauce. This may be made without fruit, and is good with sauce. =Meat and Rusk Puddings.=—Chop any kind of cold meat with salt pork or ham, season it well with butter, pepper, and salt, and add two or three beaten eggs. Then make alternate layers of wet rusk-crumbs, with milk or cold boiled hominy or rice, and bake half or three quarters of an hour. Let the upper layer be crumbs, and cover with a plate while baking, and, when nearly done, take it off to brown the top. =A handsome and good Pudding easily made.=—Put a pint of scalded milk (water will do as well) to a pint of bread-crumbs, and add the yelks of four eggs, well beaten, a tea-cup of sugar, butter the size of an egg, and the grated rind of one lemon. Bake, and, when cool, cover with stewed fruit of any kind. Then beat the whites of the eggs into five table-spoonfuls of powdered sugar and the juice of one lemon. Cover the pudding with it, and set in the oven till it is a brownish yellow. Puddings covered with sugar and eggs in this way are called Meringue Puddings.