Banana Short Cake

Slice bananas over short cake crust and serve with a thin custard.

Apricot Short Cake

Use dried apricots. Soak and cook at least twenty-four hours. Follow directions for Peach Short Cake.

Rice Pudding

3/4 cup cooked rice 1 cup milk 1 egg

1/4 teaspoon salt 1/2 cup raisins 2 tablespoons sugar 1/2 teaspoon vanilla

Bake slowly until it sets.

Bread Pudding

2 cups milk

1 cup crumbs

2 eggs

1/3 cup sugar

1/3 teaspoon salt 1/2 cup chopped figs 1/2 teaspoon vanilla

Floating Island

2 cups milk

2 eggs

4 tablespoons sugar

1/3 teaspoon vanilla Few grains salt

Heat milk almost to boiling point. Whip whites stiff, add 1 tablespoon of the sugar. Drop by spoonfuls into the scalding milk and cook until well puffed. Lift out with perforated spoon into serving dish. To this hot milk add the egg yolks, which have been mixed with a little of the hot milk, sugar and salt. Cook, without boiling, until mixture coats the spoon like cream. Add vanilla, and pour into serving dish with egg whites, taking care to pour custard at side and not over whites.

Chocolate Pudding

3 cups milk

4 1/2 tablespoons cornstarch Few grains salt

6 tablespoons sugar 3 tablespoons cocoa 1/2 teaspoon vanilla or 1/2 teaspoon cinnamon

Mix sugar, starch, cocoa and salt with a little of the cold milk; pour into remainder of milk, which has been heated, stirring until thick. Move to back of stove or put into double boiler where it will cook without boil-ing for fifteen minutes. Flavor. Cool and serve with or without cream. With a little whipped cream this makes a delightful dessert.

Carrot Custard

1 cup cooked carrots 1/4 cup brown sugar

2 tablespoons cornstarch 1 egg

2 cups milk

1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon vanilla 1/2 teaspoon salt

Mix mashed carrots with other ingredients and bake in a very slow oven. It is well to place all milk and egg dishes in a pan of hot water while baking.

Bakked Custard

3 eggs

3 cups milk

6 tablespoons sugar

Few grains salt

1/2 teaspoon vanilla

Beat eggs, add heated milk, and remaining ingredients. Turn into lightly greased baking dish, place in pan of boiling water and bake. To test, pierce with a knife blade. When no particles of custard cling to blade, it is done. If baked at too high a temperature custard will be watery.

If custard is desired firm enough to turn out of mold, five eggs must be used.

Cocoanut Custard

2 cups milk 4 tablespoons sugar Few grains salt 2 tablespoons cornstarch

1/2 cup cocoanut 1 tablespoon orange juice 1 egg

Moisten the mixed cornstarch and sugar with a half cup of cold milk; stir into the remainder of the milk, which has been heated to the boiling point. Cook until thickened. Remove to double boiler or back of stove and continue cooking, below the boiling point, fifteen minutes. Add egg well-beaten and mixed with a little of the hot custard, let stand three minutes, take from stove, add cocoanut (fresh or shredded) flavoring and salt.