Banana Pudding

6 bananas

4 eggs

1/2 pint of milk

2 1/2 cupfuls of flour

2 teaspoonfuls of baking powder

Press the bananas through a colander, add the milk, the flour and baking powder sifted, and the yolks of the eggs; beat thoroughly; then fold in the well-beaten whites and bake in a layer cake tin. Serve warm with hard sauce.

Railroad Pudding

1 egg

1 tablespoonful of butter melted

1 teaspoonful of vanilla

1 teaspoonful of baking powder

1/2 cupful of sugar

1/2 cupful of milk

1 1/2 cupfuls of flour

Put all the ingredients in a bowl and beat with an egg beater for five minutes; turn at once into a baking pan, and bake in a moderately quick oven twenty minutes. Serve hot with liquid pudding sauce.

French Bread Pudding

4 eggs

1/2 cupful of sugar

1 quart of milk

Stale bread and butter

Beat the yolks of the eggs and sugar until very light; add the milk and a teaspoonful of vanilla. Turn the mixture in a baking dish, cover the top with buttered bread, buttered side up. Bake in a moderate oven until the custard is "set." Beat the whites of the eggs until moderately stiff; add four tablespoonfuls of powdered sugar, and beat until light and stiff; heap over the top of the pudding, dust thickly with powdered sugar, and brown lightly in a moderate oven. Serve cold.