=Bird’snest Pudding.=—Pare tart, well-flavored apples, scoop out the cores without dividing the apple, put them in a deep dish with a small bit of mace, and a spoonful of sugar in the opening of each apple. Pour in water enough to cook them. When soft, pour over them an unbaked custard, so as just to cover them, and bake till the custard is done. =A Minute Pudding of Potato Starch.=—Take four heaped table-spoonfuls of potato flour, three eggs, and a tea-spoonful of salt, and one quart of milk. Boil the milk, reserving a little to moisten the flour. Stir the flour to a paste, perfectly smooth, with the reserved milk, and put it into the boiling milk. Add the eggs well beaten, let it boil till very thick, which will be in two or three minutes, then pour into a dish and serve with liquid sauce. After the milk boils, the pudding must be stirred every moment till done. =Tapioca Pudding.=—Soak eight table-spoonfuls of tapioca in a quart of warm milk and tea-spoonful of sugar, till soft, then add two table-spoonfuls of melted sweet lard or butter, five eggs well beaten, spice, sugar, and wine to your taste. Bake in a buttered dish, without any lining. Sago may be used in place of tapioca. =Cocoa-Nut Pudding= (plain).—Take one quart of milk, five eggs, and one cocoa-nut, grated. The eggs and sugar are beaten together, and stirred into the milk when hot. Strain the milk and eggs, and add the cocoa-nut, with nutmeg to the taste. Bake about twenty minutes like puddings. =New-England Squash or Pumpkin-Pie.=—Take a pumpkin or winter-squash, cut in pieces, take off the rind and remove the seeds, and boil it until tender, then rub it through a sieve. When cold, add to it milk to thin it, and to each quart of milk five well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The quantity of milk must depend upon the size and quality of the squash. These pies require a moderate heat, and must be baked until the centre is firm. =Ripe Fruit Pies—Peach, Cherry, Plum, Currant, and Strawberry.=—Line your dish with paste. After picking over and washing the fruit carefully (peaches must be pared, and the rest picked from the stem), place a layer of fruit and a layer of sugar in your dish, until it is well filled, then cover it with paste, and trim the edge neatly, and prick the cover. Fruit-pies require about an hour to bake in a thoroughly-heated oven. =Mock Cream.=—Beat three eggs well, and add three heaping tea-spoonfuls of sifted flour. Stir it into a pint and a half of boiling milk, add a salt-spoon of salt, and sugar to your taste. Flavor with rose-water or essence of lemon. This can be used for cream-cakes or pastry.