Plain Raisin Custard

To 1 qt milk add 2 well-beaten eggs, 1 tablesp cornstarch, 5 tablesp sugar and 1/2 cup seeded raisins. If liked mix in a little spice. Bake until the custard is set.-[Mrs. L. A. G., Me.

Cocoanut Custard

To 1/2 cup rolled cracker crumbs add 1 cup grated cocoanut, 1 small cup sugar, the beaten white of 1 egg, and the yolks of 3 eggs. Bake about 1/2 hour and when done cover with a meringue made from the beaten whites of 2 eggs and a little sugar, flavored to taste. Return to the oven a few minutes to brown.-[H. L. N., Mass.

Cream Custard

To 1 pt sweet cream add 1/2 lb sugar, beaten yolks of 3 eggs, beaten whites of 3 eggs and a little grated nutmeg and salt. Pour into a well buttered deep pie plate which has been sprinkled with bread or cake crumbs, about as thick as an ordinary pie crust, and also cover the top of the pudding with a dressing of crumbs. Bake until set. Custard should be baked just long enough to have it set. If baked too long it will become watery.- [B. B., Pa.