1 cup milk - 1/2 pint.

2 tablespoons sugar - 2 ounces.

1 heaping tablespoon flour - 1 ounce.

1 egg.

Butter size of a walnut.

Lemon extract to flavor.

Boil the milk with a little of the sugar in it to prevent burning. Mix the rest of the sugar and the flour together dry, dredge them into the boiling milk, beating all the while, and let cook five minutes. Throw in the butter and beat the egg a little and stir in. Put the lid on and let cook at the back of the range about ten minutes longer. Flavor when nearly cold.

Cost - 8 cents.

Compote Of Bananas With Rice

Peel the bananas and cut them in two across. Make a clear syrup like pudding sauce, drop in the bananas while it is boiling, then remove from the fire, as they do not need to cook, but. only scald. Stir a little sugar and butter into some cooked rice. Serve rice smoothed over in the dish, and bananas with sauce on top. Rum is the flavoring mostly used with bananas; it may be added to the sauce. A lemon cut up in it does as well.

Banana Ambrosia. Cut up bananas and oranges in about equal proportions in a glass bowl, add grated cocoanut, powdered sugar, rock candy and wine to make a syrup, and anything else such as gum drops, almonds and crystalized fruits to make a brimming bowlful that may be desired, and mix all together. The ladies all know how to serve it.

Macaroon Ice Cream.

Use the rich kind of macaroons, known as soft macaroons; they are made like egg kisses with plenty of crushed almonds in to make them brown. Allow a pound of them to three pints of pure cream. Sweeten the cream with maraschino, chop the macaroons fine and mix them in. Freeze; put it in a brick mould, pack and freeze again.