Banana Pudding

Two dozen lady fingers, 2 dozen macaroons, 1 dozen large or 1 dozen small bananas, 1 1/2 pints of soft custard. Put a layer of lady fingers in the bottom of a glass dish, then a layer of bananas sliced thin, a layer of macaroons, one of bananas, and repeat until dish is filled; over the whole pour custard made as follows: One pint of milk, 2 well beaten eggs, 1/2 cup of sugar, 1 tablespoon cornstarch, flavor with vanilla. Pour the custard on as soon as you take from stove. Serve cold with whipped cream. - Mrs. L. A. B.

Baked Bananas

Strip off 1/3 skin lengthwise very carefully; loosen fruit, but do not remove it from skin. Place in baking dish stripped sides uppermost. To each banana allow 1 large tablespoonful brown sugar, 1 tablespoonful sherry, and 1/2 tea-spoonful butter melted. Pour this over fruit, taking care that it slips between loosened skin and fruit. Put little water in pan to prevent burning. Bake about 1/2 hour. Serve hot in skins. - Mrs. D. C.

Baked Alaska

One quart mold ice cream frozen very hard, 1 sponge cake a little larger than ice cream brick. Cut cake, put ice cream between layers; cover with meringue and put in hot oven 5 minutes. Meringue - Whites of 5 eggs beaten stiff, 5 tablespoons granulated sugar.

Banana Sponge

One-third box of gelatine, 1/3 cup cold water, 1/3 cup boiling water, 1/2 cup sugar, juice of 1 lemon, 1 cup banana pulp, whites of 3 eggs, slices of banana. Soften gelatine in cold water; add boiling water and sugar; strain over the pulp. Heat to scalding point; let cool a little; add the lemon and beat until light and cold; then beat in whites gradually (first beaten until dry); turn mixture into mould lined with slices of bananas. Serve with cream. - Mrs. L. A. B.

Caramel Custard

Take 1/2 the quantity of sugar to be used for an ordinary custard and 1/2 the quantity of milk. Melt the sugar in an iron pan until a blue smoke appears; have the 1/2 portion of milk at the scalding point and into it pour the melted sugar. See that all is dissolved by pouring back into the pan if necessary. When this is cool prepare your custard as usual, using the caramel-flavored milk with the other. Bake in custard cups, or in ordinary punch glasses; set in a pan of hot water in the oven. Serve with whipped cream. - E. L. B.

Caramel Blanc Mange

One and one-half teaspoons gelatine softened in 1/3 cup of cold water. Cook 1/2 cup of sugar to a light brown syrup (caramel); have a sharp fire; stir briskly while cooking; add a scant 1/2 cup of water (preferably hot). Let the mixture boil to a thick, smooth syrup; let cool a little, then turn it over the softened gelatine; stir. When this is dissolved strain into 3 cups of thin cream (a pint of cream and cup of milk will do); add a very scant 1/4 cup of sugar, a few grains of salt. Stir until sugar is dissolved. Serve with cream. - E. C. C.

Creme Au Caramel

One quart fresh milk in double boiler; thicken with 2 tablespoons of cornstarch; brown 1 1/2 cups of brown sugar in sauce pan, stir in the milk, add one teaspoon of butter, dash of salt, yolk of the eggs and stir in the well beaten whites; 1 teaspoon of vanilla. - Mrs. E. K. S.