Every-day dishes and every-day work

Bread Custard Pudding'. — Take one cup of finely powdered bread crumbs, one-half cup of sugar, one quart of milk, and the beaten yolks of three eggs and the whites of two. Mix the bread and milk, and when well softened, add the yolks, sugar, and lastly the well-beaten whites; mix all together thoroughly, season with a little grated lemon rind; place the pudding-dish in the oven in a pan of hot water, and bake till firm and lightly brown. Take from the oven, cover the top with a layer of apple marmalade made without sugar, or with some tart fruit jelly; add to this a meringue of the white of the remaining egg and a tablespoonful of sugar, beaten to a stiff froth, and place in the oven a moment to brown lightly. Fresh fruit, strawberries, raspberries, chopped peaches, currants, cherries, or shredded oranges are equally as good as the marmalade or jelly for the top dressing, and may be used to vary this pudding in a number of different ways. Canned fruits, if well drained from juice, especially apricots and peaches, are excellent for this purpose. A cocoanut custard pudding may be made of the above by flavoring the milk before using, with two tablespoonfuls of desiccated cocoanut. Another variety still may be made by adding to the first recipe half a cup of Zante currants and the same of seedless raisins, or half a cup of finely shredded, tender citron. Boiled Custard. — Beat thoroughly together one pint of milk, two eggs, and a tablespoonful or two of sugar, until thoroughly mingled. Turn the mixture into a double boiler, and cook until the custard is set. Cop Custard. — Into four cups of milk stir the yolks of three eggs and one whole one, well beaten. Add four tablespoonfuls of sugar, and strain the mixture into cups; place these in a dripping-pan full of hot water, grate a little lemon rind over the top of each, and bake in a moderate oven. If preferred, the milk may be first flavored with cocoanut. It is also better to have the milk nearly hot when stirring in the egg. Half a cupful of milk should be reserved to add to the egg before turning into the heated portion. Farina Custard. — Flavor a quart of milk with cocoanut. Cook two tablespoonfuls of farina in the flavored milk for twenty minutes, in a double boiler ; then set aside to cool. When nearly cold, add two tablespoonfuls of sugar and the well-beaten yolks of two eggs. Beat all together very thoroughly, and lastly stir in the whites of the eggs, previously beaten to a stiff froth. Bake in one dish set inside another filled with hot water, just long enough to set the custard. Serve cold.