CORNSTARCH MERINGUE.--Heat one and one half pints of milk to boiling, and then stir in gradually two tablespoonfuls of cornstarch which has been previously rubbed smooth in a little cold milk. When the starch has thickened, allow it partially to cool, and then add, stirring continuously meanwhile, the yolks of two eggs which have been previously well beaten with three table spoonfuls of sugar. Let the whole simmer for a minute or two longer, turn into a dish, meringue with the whites of the eggs, and when cold, dot with lumps of strawberry jelly. CRACKED WHEAT PUDDING.--Beat two cups of cold steamed cracked wheat in two cups of rich milk until so thoroughly mingled that no lumps remain. Add one cup of canned sweet cherries well drained from juice, one half cup of sugar, and two eggs, whites and yolks beaten separately. Bake in a slow oven till the custard is set. CUP 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 flavoured with cocoanut. It is also better to have the milk nearly hot when stirring in the egg. Half a cupful of the milk should be reserved to add to the egg before turning into the heated portion. FARINA CUSTARD.--Flavor a quart of milk with cocoanut as directed on page 298. 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 which have been 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. FARINA PUDDING.--Take a cup of cold cooked farina and soak it in four cups of milk until there are no lumps, or rub through a colander; add two well-beaten eggs, one scant cup of sugar and one cup of raisins; bake in a moderate oven until the custard is well set. FLOATING ISLAND.--Make a custard of a pint of milk flavored with cocoanut, and the yolks of three eggs; sweeten to taste, and steam in a double boiler. When done, turn into a glass dish. Have the whites of the eggs whipped to a stiff froth, and drop for a few seconds on the top of a pan of scalding hot water, turning so that both sides may be alike coagulated but not hardened; skim off, and put in islands on the top of the custard. When quite cold, drop bits of different colored jellies on the islands, and keep in a cool place till needed. Or put a spoonful of fruit jelly in the bottom of small glasses, and fill with the custard with a spoonful of the white on top.