Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes. PRUNE ROLL 2 cups whole wheat flour 1/2 cup milk 1 tablespoon fat 2 tablespoons sugar 1/8 teaspoon salt 1 egg 1/2 lb. washed and scalded prunes, dates, figs or raisins 2 teaspoons baking powder To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1 tablespoon corn syrup. Bring to boiling point. Serve as sauce for prune roll. MARMALADE BLANC MANGE 1 pint milk 1/8 cup cornstarch 2 yolks of eggs 1/3 cup orange marmalade 1/2 teaspoon vanilla Few grains of salt Mix cornstarch with 1/4 cup of cold milk. Scald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade. Two ounces grated chocolate and 1/3 cup corn syrup may be substituted for marmalade. COFFEE MARSHMALLOW CREAM 2 cups strong boiling coffee 2 tablespoons gelatine (granulated) 2 tablespoons cold water 1/4 cup corn syrup 1 cup condensed milk 1/2 teaspoon vanilla Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling. FRUIT PUDDING 2 cups of left-over canned fruit or cooked dried fruit 2 cups of the juice or water 1/4 cup corn syrup 2 tablespoons gelatine 1 tablespoon lemon juice Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold. CEREAL AND DATE PUDDING 1 cup cooked cereal 2 cups milk 1-1/2 tablespoons fat 1 cup dates 1/4 cup corn syrup 1/2 teaspoon salt 1 teaspoon grated lemon rind 1/2 teaspoon vanilla 1 egg Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup. BAKED APPLES WITHOUT SUGAR Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce. APPLES AND POPCORN Core apples. Cut just through the skin around the center of the apple. Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30 minutes.