eggs. Turn into molds and set in the ice
box to cool. Serve with a cream made by stirring into a half pint of
boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed
smooth in a little cold milk, and half a cup of sugar. Cook until well
thickened. Cool and flavor with a little lemon or vanilla. Or, if
preferred, serve with a dressing of fruit juice.

STEAMED CUSTARD.--Heat a pint of milk, with which has been well
beaten two eggs and one third of a cup of sugar, in a double boiler
until well thickened. When done, turn into a glass dish, and grate a
little of the yellow rind of lemon over the top to flavor. If desired to
have the custard in cups, remove from the fire when it begins to
thicken, turn into cups, and finish in a steamer over a kettle of
boiling water.

STRAWBERRY CHARLOTTE.--Fit slices of nice plain buns (those made
according to recipe on page 347 are nice for this) in the bottom of a
pudding dish, and cover with a layer of hulled strawberries; add another
layer of the buns cut in slices, a second layer of strawberries, and
then more slices of buns. Make a custard in the following manner: Heat a
scant pint of milk to boiling in the inner cup of a double boiler, and
stir into it gradually, beating thoroughly at the same time, an egg
which has been previously well beaten with half a cup of sugar, a
teaspoonful of cornstarch, and a spoonful or two of milk until perfectly
smooth. Cook together in the double boiler until well set. Cool
partially, and pour over the buns and strawberries. Place a plate with a
weight upon it on the top of the charlotte, and set away to cool.

POP CORN PUDDING.--Take a scant pint of the pop corn which is
ground and put up in boxes, or if not available, freshly popped corn,
rolled fine, is just as good. Add to it three cups of new milk, one half
cup of sugar, two whole eggs and the yolk of another, well beaten. Bake
in a pudding dish placed inside another filled with hot water, till the
custard is set. Cover with a meringue made of the remaining white of
egg, a teaspoonful of sugar, and a sprinkling of the pop corn.

SAGO CUSTARD PUDDING.--Put one half cup of sago and a quart of rich
milk into the inner cup of a double boiler, or a basin set inside a pan
of boiling water, and let it simmer until the sago has thickened the
milk and become perfectly transparent. Allow it to cool, then add a cup
of sugar, two well-beaten eggs, and a little of the grated rind of a
lemon