Soak half a cupful of bread-crumbs for an hour in a cupful of milk. Beat six eggs light, yolks and whites separate. Stir the thickened yolks into the soaked crumbs; add a cupful of stewed and sweetened rhubarb, and, last of all, fold in the whites. Turn into a greased pudding-dish and bake, covered, for half an hour; then uncover and brown. Send to the table as soon as it is removed from the oven, and serve immediately with sweetened whipped cream.
Beat the yolks of four eggs stiff, and stir into them four table-spoonfuls of powdered sugar. Add two teaspoonfuls of vanilla, and beat hard for five minutes. Whip the whites of six eggs to a meringue with a heaping tablespoonful of powdered sugar, and stir lightly and quickly into the yolk mixture. Turn into a buttered pudding-dish and bake in a hot oven to a delicate brown. Serve immediately.
Soak eighteen prunes over night and stew tender. Remove the stones and chop the prunes to a smooth pulp. Make a meringue of the whites of eight eggs and seven tablespoonfuls of powdered sugar. Beat the prunes into this, turn into a greased pudding-dish and bake for twenty minutes. Serve immediately with whipped cream.
Make a white roux of two tablespoonfuls of butter and the same of flour; heat a cupful of milk to the boiling point, add to the roux and set aside to cool; then add the yolks of four eggs well beaten with powdered sugar and the juice and grated rind of one lemon. Just before putting into the oven to bake, stir in lightly the beaten whites of the eggs. Bake three-quarters of an hour and serve with whipped cream flavored with lemon and slightly sweetened.
Soak a pint of bread-crumbs for two hours in a quart of rich milk. Beat hard until you have a soft mass. Stir into this the yolks of four beaten eggs, a tablespoonful of melted butter and, last of all, the stiffened whites of six eggs. Pour into a greased pudding-dish and bake for forty minutes in a steady oven. Serve immediately with a sweet, hot custard sauce made of the remaining yolks of the eggs.
Wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender, but not pasty. Drain off every drop of the water, shaking the rice in a colander. Return the cereal to the fire in a double boiler and stir into it a quart of boiling milk, into which three beaten eggs have been gradually whipped. Cook gently for a few minutes, or until much of the milk has been absorbed. Eat with sugar and cream.
Peel and chop very fine five bananas. Into a pint of whipped cream stir five well-beaten eggs, then stir in quickly the banana pulp. Turn into a souffle-dish, bake in a quick oven until brown and light, and serve immediately with sugar and cream.
Cook together in a saucepan a tablespoonful of butter and two of flour, and as these thicken stir into them six tablespoonfuls of sweet milk. Beat thick and smooth, then pour upon the yolks of three eggs that have been beaten light with two tablespoonfuls of sugar. Whip hard, adding four tablespoonfuls of grated sweetened chocolate, until the mixture is lukewarm; put on the ice to cool, covering it to keep a crust from forming on top. When cold add the stiffened whites of the eggs, fold these in lightly and bake in a quick oven. Serve at once with sweetened whipped cream.