wo tablespoonfuls of cornstarch
which has been previously rubbed smooth in a little cold milk. When the
starch has thickened, allow it partially to cool, and then add, stirring
continuously meanwhile, the yolks of two eggs which have been previously
well beaten with three table spoonfuls of sugar. Let the whole simmer
for a minute or two longer, turn into a dish, meringue with the whites
of the eggs, and when cold, dot with lumps of strawberry jelly.

CRACKED WHEAT PUDDING.--Beat two cups of cold steamed cracked wheat
in two cups of rich milk until so thoroughly mingled that no lumps
remain. Add one cup of canned sweet cherries well drained from juice,
one half cup of sugar, and two eggs, whites and yolks beaten separately.
Bake in a slow oven till the custard is set.

CUP CUSTARD.--Into four cups of milk stir the yolks of three eggs
and one whole one well beaten. Add four tablespoonfuls of sugar, and
strain the mixture into cups; place these in a dripping pan full of hot
water, grate a little lemon rind over the top of each, and bake in a
moderate oven. If preferred, the milk may be first flavoured with
cocoanut. It is also better to have the milk nearly hot when stirring in
the egg. Half a cupful of the milk should be reserved to add to the egg
before turning into the heated portion.

FARINA CUSTARD.--Flavor a quart of milk with cocoanut as directed
on page 298. Cook two tablespoonfuls of farina in the flavored milk for
twenty minutes, in a double boiler; then set aside to cool. When nearly
cold, add two tablespoonfuls of sugar and the well-beaten yolks of two
eggs. Beat all together very thoroughly, and lastly stir in the whites
of the eggs which have been previously beaten to a stiff froth. Bake in
one dish set inside another filled with hot water, just long enough to
set the custard. Serve cold.

FARINA PUDDING.--Take a cup of cold cooked farina and soak it in
four cups of milk until there are no lumps, or rub through a colander;
add two well-beaten eggs, one scant cup of sugar and one cup of raisins;
bake in a moderate oven until the custard is well set.

FLOATING ISLAND.--Make a custard of a pint of milk flavored with
cocoanut, and the yolks of three eggs; sweeten to taste, and steam in a
double boiler. When done, turn into a glass dish. Have the whites of the
eggs whipped to a stiff froth, and drop for a few seconds on the top of
a pan of scalding hot water, turning so that both sides may be alike
coagulate