ths of a cup of lemon juice, and when dissolved strain into
shallow dishes. When cold cut it in dice or break it up with a fork, and
put it in a glass dish in layers with spiced bananas. Pour a cold boiled
custard over them and cover with a meringue. Brown the meringue on a
plate and slip it off over the custard.

~CUSTARD PUDDING~--Line a baking dish with slices of sponge cake. Make a
boiled custard with four cups of milk and the yolks of five eggs,
one-half cup of sugar and flavored with vanilla. Pour the custard into
the baking-dish. Beat the whites of the eggs to a stiff froth with
one-half cup of powdered sugar and spread over the top. Set in a very
slow oven to brown slightly.

~CUSTARD SOUFFLE~--Mix one-fourth cup of sugar, one cup flour and one
cup of cold milk. Stir till it thickens, add one-fourth cup of butter,
cool, stir in the beaten yolks of four eggs and then the stiffly beaten
whites. Turn into a buttered shallow dish, set in a pan of hot water and
bake in a moderate oven half an hour. Serve at once.

~FIG AND RHUBARB~--Wash two bunches of rhubarb and cut into inch pieces
without peeling. Put into boiler with a cupful sugar and four or five
figs cut in inch pieces. Put on the cover and cook over hot water until
the rhubarb is tender and the syrup is rich and jelly-like in
consistency. Raisins are nice cooked in rhubarb the same way. If
preferred, and you are to have a hot oven anyway, put the rhubarb and
figs or raisins in a stone pot, cover closely and bake in the oven until
jellied.

~COLD RHUBARB DESSERT~--Peel tender stalks and cut enough into half-inch
pieces to measure two cups. Cook with one cup of water, the grated rind
from a large orange and two cups of sugar. Do not stir while cooking,
but lift from the range now and then to prevent burning; When soft but
not broken, add two and one-half tablespoons of gelatin soaked fifteen
minutes in one-half cup of cold water. Stir with a fork just enough to
mix and pour all into a large mold. When formed, unmold, and serve with
cream.

~GERMAN DESSERT~--Beat two eggs and a pinch of salt, add two cupfuls of
milk and pour into a deep plate. Soak slices of bread in this, one at a
time until softened, but not enough to break. Melt a rounding tablespoon
of butter in a pan and in this brown the bread on both sides. Serve with
an orange pudding sauce or any kind of liquid sauce preferred.

~LEMON SPONGE~--Soak one-half box of gelatin in one-half