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.

FRUIT CUSTARD.—­Heat a pint of red raspberry, strawberry, or currant juice to boiling, and stir into it two tablespoonfuls or cornstarch rubbed smooth in a little cold water.  Stir constantly until thickened, then add half a cup of sugar, or less if the fruit juice has been sweetened; take from the fire and stir in the stiffly beaten whites of three eggs, stirring all the time so that the hot mixture will coagulate the egg.  Make a custard of a pint of milk, the yolks of the three eggs, and three tablespoonfuls of sugar.  When done, set on the ice to cool.  Dish in a glass dish when cold, placing the fruit mixture by spoonfuls on top, and serve.

GRAHAM GRITS PUDDING.—­Heat two cups of milk in a double boiler.  When boiling, stir in one cup of Graham grits moistened with one cup of cold milk.  Cook for an hour and a half in a double boiler, then remove from the fire and cool.  Add three tablespoonfuls of sugar, three fourths of a cup of finely chopped apples, and one fourth of a cup of chopped raisins, and two well-beaten eggs.  Bake three fourths of an hour in a moderate oven.

GROUND RICE PUDDING.—­Simmer a few pieces of thinly cut lemon rind or half a cup of cocoanut, very slowly in a quart of milk for twenty minutes, or until the milk is well flavored.  Strain the milk through a fine strainer to remove the lemon rind or cocoanut, and put into a saucepan to boil.  Mix four large tablespoonfuls of ground rice smooth with a little cold milk, and add to the boiling milk.  Cook until the whole has thickened, then set aside to cool.  When nearly cold, add two tablespoonfuls of sugar and two well-beaten eggs.  Bake in a gentle oven in a dish placed in a pan of hot water, until the whole is lightly browned.