CORNSTARCH WITH APPLES.--Prepare the cornstarch as in the preceding recipe, omitting the raisins. Place in a pudding dish some lemon apple sauce, without juice, about two inches deep. Pour the cornstarch over it, and serve hot or cold with cream. CORNSTARCH FRUIT MOLD.--Heat a quart of strawberry, raspberry, or currant juice, sweetened to taste, to boiling. If the pure juice of berries is used, it may be diluted with one cup of water to each pint and a half of juice. Stir in four tablespoonfuls of cornstarch well braided with a little of the juice reserved for this purpose. Boil until the starch is well cooked, stirring constantly. Pour into molds previously wet with cold water, and cool. Serve with cream and sugar. A circle of fresh berries around the mold when served adds to its appearance. CORNSTARCH FRUIT MOLD NO. 2.--Wash, stone, and stew some nice French prunes, add sugar to sweeten, and if there is not an abundance of juice, a little boiling water. For every one fourth pound of prunes there should be enough juice to make a pint in all, for which add two tablespoonfuls of cornstarch, rubbed smooth in a little cold water, and boil three or four minutes. Pour into cups previously wet in cold water, and mold. Serve cold with whipped cream. Other dried or canned fruits, as apricots, peaches, cherries, etc., may be used in place of prunes, if preferred. CRACKED-WHEAT PUDDING.--A very simple pudding may be made with two cups of cold, well-cooked cracked wheat, two and a half cups of milk, and one half cup of sugar. Let the wheat soak in the milk till thoroughly mixed and free from lumps, then add the sugar and a little grated lemon peel, and bake about three fourths of an hour in a moderate oven. It should be of a creamy consistency when cold, but will appear quite thin when taken from the oven. By flavoring the milk with cocoanut, a different pudding may be produced. Rolled or pearl wheat may be used for this pudding. A cupful of raisins may be added if desired. CRACKED-WHEAT PUDDING NO. 2.--Four and one half cups of milk, a very scant half cup of cracked wheat, one half cup of sugar; put together in a pudding dish, and bake slowly with the dish covered and set in a pan of hot water for three or four hours, or until the wheat is perfectly tender, as may be ascertained by dipping a few grains with a spoon out from the side of the dish. FARINA BLANCMANGE.--Heat a quart of milk, reserving one half cup, to boiling. Then add two tablespoonfuls of sugar, and four heaping tablespoonfuls of farina, previously moistened with the reserved half cup of milk. Let all boil rapidly for a few minutes till the farina has well set, then place in a double boiler, or a dish set in a pan of boiling water, to cook an hour longer. Mold in cups previously wet with cold water. Serve with sugar and cream flavored with vanilla or a little grated lemon rind, mock cream, or cocoanut sauce.