put small bits of red jelly around it, or pieces of preserved ginger,
or a pretty circle of preserved peaches, or preserved pineapple.
Have a pitcher of cream to pass with it, or have a nice bowl of
whipped cream. If you have a ring-mould, let it harden in that,
and have the whipped cream piled in the centre after it is on
the platter, and put the jelly or preserves around last.


Chocolate Corn-starch Pudding

Use the same rule as before, but put in one more tablespoonful
of sugar. Then shave thin two squares of Baker's chocolate,
and stir in over the teakettle till it melts, and stir it in
very thoroughly before you put in the eggs. Instead of pouring
this into one large mould, put it in egg-cups to harden; turn
these out carefully, each on a separate plate, and put a spoonful
of whipped cream by each one.


Cocoanut Corn-starch Pudding

Make the first rule; before you put in the eggs, stir in a cup of
grated cocoanut, with an extra spoonful of sugar, or a cup of that
which comes in packages without more sugar, as it is already sweetened.
Serve in a large mould, or in small ones, with cream.


Baked Custard

2 cups milk.