Put the milk on the stove to heat in a good-sized pan. Beat the whites of the eggs very stiff, and as soon as the milk scalds--that is, gets a little wrinkled on top--drop spoonfuls of the egg on to it in little islands; let them stand there to cook just one minute, and then with the skimmer take them off and lay them on a plate. Put the milk where it will keep hot, but not boil, while you beat the yolks of the eggs stiff, mixing in the sugar and beating that, too. Pour the milk into the bowl of egg, a little at a time, beating all the while, and then put it in the double boiler and cook till it is as thick as cream. Take it off the fire, stir in a saltspoonful of salt and half a teaspoonful of vanilla, and set it away to cool. When it is dinner-time, strain the custard into a pretty dish and slip the whites off on top, one by one. If you like, you can dot them over with very tiny specks of red jelly. CAKE AND CUSTARD Make a plain boiled custard, just as before, with-- 1 pint of milk. Yolks of three eggs. ⅓ cup of sugar. 1 saltspoonful of salt. ½ teaspoonful of vanilla. Beat the eggs and sugar, add the hot milk, and cook till creamy; put in the salt and vanilla, and cool. Then cut stale cake into strips, or split ladyfingers into halves, and spread with jam. Put them on the sides and bottom of a flat glass dish, and gently pour the custard over. APPLE CHARLOTTE Peel, core, and slice six apples. Butter a baking-dish and sprinkle the inside all over with fine bread-crumbs. Then take six very thin slices of buttered bread and line the sides and bottom of the dish. Put a layer of apples an inch thick, a thin layer of brown sugar, six small pieces of butter, and a dusting of cinnamon, another layer of crumbs, another of apples and sugar, and so on till the dish is full, with crumbs and butter on top, and three tablespoonfuls of sugar poured over. Bake this one hour. LEMON PUDDING 1 cup of sugar. 4 eggs. 2 lemons. 1 pint of milk. 1 tablespoonful of granulated sugar. 2 tablespoonfuls of cornflour. 1 pinch of salt. Wet the cornflour with half a cup of the milk, and heat what is left. Stir up the cornflour well, and when the milk is hot put it in and stir; then boil five minutes, stirring all the time. Melt the butter, and put that in with a pinch of salt, and cool it. Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and the grated rind of one, pour into the milk, and stir well; put in a buttered baking-dish and bake till slightly brown. Take it out of the oven; beat the whites of two of the eggs with a tablespoonful of granulated sugar, and pile lightly on top, and put in the oven again till it is just brown. This is a very nice recipe. RICE PUDDING WITH RAISINS 1 quart of milk. 2 tablespoonfuls of rice. ⅓ cup of sugar. ½ cup of seeded raisins.