The new practical housekeeping

Com Meal Custard. — To well-beaten yolks of three eggs add quart milk and tablespoon each butter ana sugar ; then add gradually scant three-quarters cup fine corn meal, well-whipped whites and flavor with nutmeg ; pour in cups, boil or steam fifteen minutes and brown delicately in oven ; or reserve whites of two eggs and cover with meringue. Serve hot or cold. Cup Custards. — One scant quart milk, four well-beaten eggs, one cup sugar, flavor to taste ; stir thoroughly together until sugar is dissolved ; pour into cups and set in pan boiling hot water in oven to bake... bake. They will be done in about thirty minutes. Serve cold in cups. Fruit Custards. — Stew any kind of fruit almost to a jelly, strain off juice, cool, and sweeten to taste. To one quart sweetened 1 juice add eight well-beaten eggs stirred into three pints new milk. Joil in custard kettle, or bake thirty minutes. Serve in cups or a deep dish as preferred either hot or cold. Whipped whites of eggs over the top improves its appearance. Cocoa-nut Island. — Line with cake bottom and sides of dish is which dessert ia to be served ; dissolve in custard kettle one pint sugar in half pint water, add one tablespoon corn-starch previously mixed smooth with a little water and well-beaten yolks of four eggs ; cook till it thickens, add juice of two lemons, heaping tablespooa butter and cook a few minutes then pour into dish ; grate one cocoanut, sweeten a little and put over the custard : place a meringue of the well-beaten whites, half cup sugar and a few drops lemon juice in flakes over the top, brown delicately in oven and serve either hot or cold. A nice way is to make in souffle dish, or baking dish that will fit and serve in silver receptacle, or use a fancy dish and brown top with salamander iron aa directed in souffles. Floating Island. — Make custard of yolks of six eggs, one quart milk, small pinch salt, sugar to taste ; beat and strain yolks before adding to muk ; place custard in a large tin pan and set in stove, stirring constantly until it boils, then remove, flavor with lemon or rose, and pour into a dish {a shallow, wide one is best), sprpad smoothly over the boiling hot custard the well-beaten whites, grating some loaf sugar (some add grated cocoa-nut) on top ; set the dish in a pan of ice-water and serve, cold; or turn into glasses and serve with whipped cream or frothed whites of eggs on top, ' finishing with lump of jellv-m center. Some prepare the wliitea by placing a tablespoon nt a time on boiling water or milk, lifting them out carefully, when cooked, with a skimmer and laying them gently on the float. Do not crowd them while cooking. This ia the "old reliable recipe." Anotherway of serving is to pour the above custard over slices of small round sponge cakes, spread with fruit jelly and placed in ice cream saucers, piling a spoonful whipped cream on top of each; or cut sponge cake in slices and lay them on around dish on the top of the custard. On this put a layer of, apricots or currant jam, and some more slices of cake. Pile upon this very high a whip made of damson or other jam and the whites of four eggs. It should be rough to imitate a rock. Garnish with fruits, or sweetmeats.