Macaroon Pudding

1 doz. (stale) macaroons. 6 bananas. 1 qt. of milk. 1/2 teaspoonful almond extract. 1 cup granulated sugar. 4 tablespoonfuls fine sugar. 4 eggs.

Crumble the macaroons and spread a layer in a pudding dish, add a layer of bananas, sliced thin, lengthwise. Repeat three times and pour over this a custard made of the beaten yolks, milk and granulated sugar. Cook very slowly, standing the dish in pan of water until custard is just "set," and cover with meringue made of the pulverized sugar and extract. Brown lightly.

Plum Pudding

1/2 lb. suet. 1 loaf stale bread. 1 cup sugar. 1/2 lb. raisins. 1 glass brandy. 1 lb. currants. 1 nutmeg. 1 teaspoon ground ginger. 1/2 cup milk. 1 teaspoon salt. 18 Maraschino cherries. 1/4 lb. English walnuts.

Chop the suet very fine, also the nuts ; grate the bread. Mix all ingredients thoroughly. Tie in a cloth, or put in a covered mould, filling 3/4 full. Steam 3 hours. Serve with hard sauce, to which add the beaten white of 1 egg.

Corn Pudding

8 ears of corn. 1 teaspoonful of sugar. 1 cup milk. 1/2 teaspoonful of salt. 2 eggs.

Draw a sharp knife through each row of corn, then press from the cob with the back of the knife. Mix all together. Grease pudding dish, fill, and bake slowly 1/2 to 3/4 of an hour. Eat as a vegetable.