Luncheons

add the yolks of the eggs, then the figs and the crumbs, and lastly the whites of the eggs whipped to a stiff froth. Turn the mixture into a covered quart mold, and steam for two and a half hours ; or put it into individual timbale molds, set them into a pan of water, cover them with a greased paper, and cook in an oven for thirty minutes, or until firm to the touch. At the moment of serving pour over them a little rum or brandy and light it with a taper. Serve with wine sauce, or with any other pudding sauce. GREEN-GAGE PUDDING Butter well a quart granite-ware basin. Arrange on the bottom a layer of green-gage plums (California canned plums), then fill the dish heaping full of the crumb of stale bread cut into dice. Beat two eggs enough to break them, and mix them with two cupfuls of milk. Pour the egg and milk mixture slowly over the bread with a spoon, so the bread will soak up the liquid. Set the pudding-dish in a pan of water and bake in a moderate oven for thirty minutes. Let it stand a few minutes, then invert it on a dish and do not lift it off the tin for a few minutes longer. Serve with a sauce made of a cupful of juice from the can, with a heaping tablespoonful of sugar added to it and then boiled until clear. TAPIOCA PUDDING WITH PRUNES Soak three tablespoonfuls of tapioca in cold water for two hours. Use two and a half cupfuls of water. Stew dried prunes until they begin to swell. Add to the soaked tapioca (there should be four heaping tablespoonfuls of it) three tablespoonfuls of sugar, one teaspoonful of butter, and two cupfuls of milk or water. Spread a layer of prunes over the bottom of a quart pudding-dish, then fill the dish with the tapioca mixture and bake it twenty-five to thirty-five minutes in a slow oven. SAUTED BANANAS Select bananas that are not quite ripe. Peel and cut them in two lengthwise. Put a tablespoonful of butter in a sautepan; when it bubbles add a tablespoonful of sugar and lay in the bananas. When the bananas are tender take them out carefully and lay them in an even row on a hot dish. Add half a cupful of cream to the pan and mix it well with the butter and sugar. The sugar should be cooked enough to give a caramel flavor. Add two or three tablespoonfuls of sherry, or just enough to take away the very sweet taste. Pour this sauce over the bananas. BAKED BANANAS, No. 1 Select bananas that are not quite ripe, detach the skins. Bake the bananas in the skins for twenty to thirty minutes, or until tender but not soft. Turn them out of the skins, lay them in an even row on a hot dish, and pour over them some melted currant jelly. BAKED BANANAS, No. 2 Mix two tablespoonfuls of butter with three tablespoonfuls of sugar and two tablespoonfuls of lemon juice, and place it on the fire to melt the butter. Peel bananas and lay them uncut in a baking-pan; pour over them the buttered mixture and bake them until tender, basting them frequently. Place them in an even row on a flat dish and pour over them the liquor from the pan. BAKED QUINCES Peel and core the quinces, then cut them in halves and bake them in a pan with a very little water until tender. [illustration: NO. 110. GREEN-GAGE PUDDING.] [illustration: NO. 117. BAKED QUINCES.] [illustration: NO. 118. STEWED APPLES, NO. 1, WITH JAM AND ALMONDS.] When they are cooked, spread the tops with butter and a plentiful amount of sugar. Serve hot. Pass butter and sugar. soufflés