n it smokes, add one cup boiling water
and cook to a thick syrup. Four eggs beaten with one half cup sugar,
add one quart milk and a little vanilla. Pour the syrup in the bottom
of custard cups, turn in the custard and bake, set in a pan of boiling
water. As soon as the custard will cut clean with a knife it is done.
Too much sugar and too much cooking makes custard "watery."--Mrs.
Whitehead.

ORANGE AND BANANA COMPOTE.--For six bananas a little underripe make a
syrup of one cup of sugar and a half cup of water. Flavor with six
whole cloves and one inch stick cinnamon. Boil eight minutes without
stirring. Add the bananas and simmer until they begin to clear. Put in
the juice of two oranges, a half lemon and a half glass of grape juice.
Remove the cloves and cinnamon and serve on rounds of toast or sponge
cake with whipped cream.

PRUNE WHIP.--(Dessert.) Take about twenty four well cooked prunes,
remove pits and chop up pulp. Add one heaping tablespoon sugar, three
eggs, whites and yolks beaten separately and half teaspoon vanilla.
Beat all together thoroughly and pour in buttered baking dish. Bake in
moderate oven thirty or thirty five minutes. This makes enough for a
family of four.--Mrs. Monroe.

BANANA SHORT CAKE.--One cup sugar, one fourth cup butter, three eggs,
one half cup milk, one and one third cups flour, one and one half
teaspoons baking powder, flavoring. About one hour before serving slice
six bananas, add one and one half cups sugar, juice of two lemons, four
tablespoons water. Stir three times. When ready to serve put between
layers, add chopped walnuts and heap whipped cream over all.--Mrs. D.
E. Plier.

CREAM PUFFS.--One half cup melted butter, one cup hot water, cup flour,
stir the flour into the water and butter while boiling. It will not
lump. Let stand until cold, then stir in separately with a fork three
eggs not beaten. Bake in greased gem pans or drop in greased pans and
bake thirty minutes. When cold open at side and fill with stiffly
beaten cream sweetened and flavored.--Contributed.

STRAWBERRY BAVARIAN CREAM.--Scald one cupful of milk or thin cream,
pour it slowly over one egg yolk slightly beaten with one quarter
cupful of sugar, return to double boiler, add one half tablespoonful of
granulated gelatine dissolved in one quarter cupful of cold water; stir
until mixture coats the spoon, strain at once into a bowl. When cool
and beginning to show signs of stiffening beat in one half cupfu