Floating Island.

Make a soft custard with the yolks of eggs. When cold pour into a shallow glass dish. Beat the whites stiff, sweeten, and heap in the center of the custard. This meringue may be flavored and colored by beating into it a little fruit juice.

Panada

Bread or crackers cooked or soaked in milk or water is a foundation common to many "made dishes." This is a sort of porridge, and milk or water thickened with tapioca, arrowroot, corn-starch, or cereals is often used in the same way.

It will be noticed that many of the following recipes may be divided into two parts, a porridge or panada and a custard. In all such cases the starch should have more cooking than the custard. Bread and cracker crumbs are already cooked, but rice, tapioca, and corn-starch should be cooked in the milk or water before the eggs are added.

Fruit Custard.

Make a thick custard by cooking two tablespoons of corn-starch with one pint of milk in a double boiler for twenty minutes, then adding the beaten yolks of two or three eggs, and last one-fourth cup of sugar. Have ready three oranges cut up and sweetened or a cup of any other prepared fruit. Put the fruit in a dish, and pour the custard over.

A meringue may be made from the egg whites and placed on top.

Cocoanut Sponge.

Thicken one pint of milk with one-fourth cup of cornstarch; add one-fourth cup of sugar and a little salt. Cook ten minutes; when slightly cool beat in the stiff whites of three eggs and one cup of fresh grated cocoanut and turn into a mold. Serve cold with soft custard made with the yolks of the eggs, one-fourth cup of sugar, and one pint of milk.

Chopped almonds may be used instead of cocoanut.

Apple Pudding

Fill a buttered pudding-dish with alternate layers of bread-crumbs and apple sauce which has been sweetened and slightly spiced. A tablespoon of butter melted and mixed with the top layer of crumbs will give a crisp crust. Cover with a plate and bake slowly for half an hour; remove the cover for the last five minutes and brown on top. Raw apples sliced or chopped may be used, but in that case the pudding must be baked for an hour, or until the apples are tender. Serve hot with cream.

Spiced Pudding.

Soak one packed cup of the brown crusts of bread in one pint of scalded milk until soft. Then add one-half cup of molasses, scant measure, a saltspoon of salt, and one-fourth of a level teaspoon of mixed spice (cinnamon, cloves, allspice, and nutmeg), and from one-half to one cup of raisins. Stir occasionally at first and bake in a very moderate oven for nearly one hour. Serve with whipped cream or hard sauce.