_Floating Island_—Heat one quart of milk in a double-boiler; stir in two tablespoons of cornstarch dissolved in a little cold milk. Add sugar and vanilla to taste, together with one whole egg and the yolks of three eggs; when the custard is thick like cream turn into dish to cool. When ready to serve beat the whites of three eggs into stiff froth and drop spoonfuls on the top of the custard. _Bread and Butter Pudding_—Take six thin slices of buttered bread and place in a dish; pour over the bread three gills of milk and three eggs beaten together with sugar and nutmeg added to taste—a few raisins or currants may be added if desired. Bake in slow oven one hour. Serve with or without sauce. _Prune Pudding_—One pound of prunes cooked until tender. Remove stones and pick into small pieces. Dissolve two tablespoons of gelatine and two-thirds cup of powdered sugar in one cup of cold water, and stir into prunes. Add the whites of four eggs beaten to a froth. Bake twenty minutes. Serve with cream. _Prune Pulp_—Cook one pound of prunes slowly in a little water until they are quite soft. Strain and rub through a coarse sieve. _Junket_—One quart of fresh hot milk, sweetened to taste, and allowed to cool slightly; add two tablespoons liquid rennet. Place on the ice in wet molds. Do not stir or strain it. Serve cold with sweetened cream. _Whey_—One pint of fresh milk warmed, but not above 100° F. Add two teaspoons liquid rennet or essence of pepsin; stir slightly, then allow it to stand until jellied; break up the curd with a fork and strain off the whey through muslin. Place on ice. _Bran Biscuits_—One pint of flour, one quart of bran, one teaspoon baking soda, twelve tablespoons molasses, one teaspoon salt, one pint of milk. Mix and bake in muffin rings. _Good Luncheon Dish_—Butter a small baking dish lightly; spread over bottom of dish finely broken crackers (not cracker dust) and moisten slightly with rich milk; break an egg carefully on this, and then cover with more broken crackers moistened with the milk, and salted. Bake a couple of minutes in oven so that the egg is about as firm as a well poached egg. This is a most nourishing dish. The mother who guards her child’s diet not only during that danger period of teething and weaning but during those years when he seems to sprout like a young human weed, demanding the very highest form of nourishment, may feel assured that she is laying the foundation for his future health and happiness. You cannot make good citizens out of dyspeptics. You cannot rear a generation of sturdy mothers from girls who drink soda-water instead of milk, who eat candy instead of custards, rich fried potatoes instead of nourishing baked ones, fancy dishes of meat, gravy, and pastry instead of wholesome beefsteak and mutton chops. It is a mistake to think because a child who is growing will eat almost anything, that almost anything will nourish a growing body.