These puddings, if made thin, may be poured over stewed prunes or other cooked fruits, and are a good and economical substitute for the cream or soft custard usually used for that purpose. A very old recipe for a baked corn pudding has recently been given to the author. =Indian Meal Custard= 1 pt. sweet milk, when hot add slowly ½ cup cornmeal Pinch salt ½ teaspoon each cinnamon and ginger Sugar to taste 1 tablespoon molasses Boil 5 minutes, and add 2 beaten eggs 1 pt. milk Bake about one-half hour or till set. =Milk and Fruit Mold[11]= [Illustration: Milk and fruit mold ] 3½ cups hot milk, ½ cup cold milk, 5 tablespoons granulated sugar 10 tablespoons cornstarch 2 beaten egg whites 1 teaspoon almond extract, ½ teaspoon salt Candied cherries, cut into small pieces Heat milk in double boiler. Mix cornstarch with cold milk, stir it into the hot milk, add salt and sugar and cook, stirring occasionally, for 10 minutes. Remove from fire, fold in the beaten whites and add the flavoring. Rinse mold in cold water, drain, pour in part of the cooked mixture, add a layer of cherries and continue until mold is filled. Set on ice to chill. May be served in tall glasses, as illustrated, or unmolded on a flat serving platter. =Caramel Rice[11]= 6 cups milk 1 cup rice 1¼ cups granulated sugar 1 teaspoon salt 2 slightly beaten eggs Grated rind of half an orange Cook rice, salt, the quarter cup of sugar and milk together in a double boiler until rice is tender. Remove from fire, add grated rind and beaten eggs and mix well. Put the cup of sugar in a small saucepan over the fire and stir constantly until it is a golden brown liquid. Have a mold heating, and when very hot pour the liquid in it, turning the mold so that all parts are coated. Turn the rice into the mold and set it in a pan of water in a hot oven for 20 minutes, having the mold covered the entire time. Remove from oven, let stand until cold, unmold and serve with the caramel sauce that is in the mold. =Milk Cream=[11] 1½ cups hot milk ½ cup cold milk ⅜ cup granulated sugar 3 eggs ½ ounce granulated gelatine 1 teaspoon vanilla Pinch of salt