"Who riseth from a feast with that keen appetite that he sits down"

Arrowroot Pudding

2 heaping tablespoonfuls (2 ozs.) arrowroot . 1 tablespoonful sugar 1/2 cupful currants.

3/4 pint (1 l/2 cups) milk.

3 eggs.

1 teaspoonful rose extract.

Mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan; boil the rest of the milk and pour it on to the arrowroot. Stir well and boil for five minutes.

Add the yolks of eggs, sugar, and rose extract mixed together. Beat the whites of eggs to a stiff froth and stir them lightly into the mixture with the currants.

Pour into a buttered earthenware pudding dish, and bake in a moderate oven for twenty minutes.

Dredge the top with sugar and serve quickly.

Baked Quinces

6 quinces.

4 ozs. (1/2 cup) sugar.

1 oz. (1 heaping tablespoonful) butter 1 1/4 cupfuls water.

Pare and core the quinces, place them in a deep buttered earthenware dish, and pour over them one cupful of the water. Cover and bake in the oven until they soften a little.

Beat the butter and sugar together, spread them over the quinces, and add the rest of the water.

Bake until they are very soft. They should be basted often with the liquid in the dish.

These quinces are very good if served hot with ice cream. They are also good if served cold with whipped and sweetened cream.

Bananas A La Patricia

6 bananas.

1/4 lb. (1/2 cup) sugar.

1 saltspoonful salt.

4 teaspoonfuls lemon juice.

2 tablespoonfuls melted butter 4 tablespoonfuls water.

3 egg whites.

Mix the sugar and salt together; cut the bananas into halves, lengthways and crossways, and put a layer in an earthenware dish; sprinkle over half of the sugar, add two teaspoonfuls of the lemon juice and one tablespoonful of the melted butter, then another layer of the bananas, with the remainder of the sugar, lemon juice, butter, and water.

Bake in a hot oven for fifteen minutes.

Beat up the whites of the eggs, then gradually beat into them three tablespoonfuls of sugar and a little lemon juice.

Put them on the top of the bananas and color slightly in the oven.

Barley Custard

2 heaping tablespoonfuls (2 ozs.) "Patent" barley.

1 heaping tablespoonful (1 oz.) sugar.

1 tablespoonful butter.

Pinch of salt.

1 pint (2 cups) milk.

2 eggs.

1/2 teaspoonful nutmeg extract.

Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract.

Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven.

Bread Pudding

3/4 cup (3 ozs.) bread crumbs 2 tablespoonfuls butter 2 heaping tablespoonfuls (2 ozs.) sugar.

Few drops lemon juice 1/2 teaspoonful orange extract 1/2 pint (1 cup) milk . 2 eggs.

Put the sugar and lemon juice into a saucepan and boil to a caramel, then when cool pour in the milk and stand the mixture at the side of the stove until the sugar is dissolved, but do not let it boil; fry the bread crumbs in the butter until a golden brown, then pour on them the prepared milk, and beat into them the yolks of eggs, the orange extract, and the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake in a moderate oven for half an hour. Serve with hot milk.