used in place of the apple
preparation if preferred.

BANANA CUSTARD.--Prepare a custard as directed for Plain Custard
with a quart of milk, two well-beaten eggs, four tablespoonfuls of
sugar, and one of cornstarch. When the custard is cool, pour it over
four thinly sliced yellow bananas, over which a tablespoonful of sugar
and a teaspoonful of water have been sprinkled. Serve cold.

BOILED CUSTARD.--Beat thoroughly together one pint of milk, two
eggs, and a tablespoonful or two of sugar, until thoroughly mingled.
Turn the mixture into a double boiler, and cook until the custard is
set.

BOILED CUSTARD BREAD PUDDING.--Crumble enough of the soft portion
of stale whole-wheat bread to lightly fill a pint bowl. Heat a pint of
milk to boiling. Stir into it, as soon as it boils, two eggs, yolks and
whites well beaten separately, two heaping tablespoonfuls of sugar, a
little grated lemon rind, and the light bread crumbs; stir rapidly till
the whole thickens, pour into a deep dish, and when cold, dot the top
with bits of currant or cranberry jelly.

BREAD AND FRUIT CUSTARD.--Take for this, two cups of grated bread
crumbs, two cups of finely chopped tart apples, one cup of English
currants or stoned raisins, mixed with a very little chopped citron for
flavor, two tablespoonfuls of sugar, three cups of milk, and two eggs.
Beat the yolks of the eggs and the sugar together, then add the milk,
bread, fruit, and lastly the well-beaten whites of the eggs. Bake in a
dish set within a pan of hot water, until the custard is set.

BREAD CUSTARD PUDDING.--Take one cup of finely powdered bread
crumbs, one half cup of sugar, one quart of milk, and the beaten yolks
of three eggs and whites of two. Mix the bread and milk, and when well
softened, add the beaten yolks, sugar, and lastly the well-beaten
whites; beat all together thoroughly, season with a little grated lemon
rind; place the pudding dish in the oven in a pan of hot water, and bake
till firm and lightly brown. Take from the oven, cover the top with a
layer of apple marmalade made without sugar, or with some tart fruit
jelly; add to this a meringue made of the white of the remaining egg and
a tablespoonful of sugar, beaten to a stiff froth, and place in the oven
a moment to brown lightly.

Fresh fruit, strawberries, raspberries, chopped peaches, currants,
cherries, or shredded oranges are equally as good as the marmalade or
jelly for the top dressing, and may be used to vary