PLAIN CUSTARD.—­Heat a pint of milk to boiling, and stir in a tablespoonful of cornstarch nabbed smooth in a little milk; let the milk and starch boil together till they thicken; then cool and add one well-beaten egg and two tablespoonfuls of sugar.  Cook in the oven in a dish set inside another filled with hot water, or in a double boiler.  The milk may be previously flavored with orange, lemon, or cocoanut.

PRUNE PUDDING.—­Heat two and one half cups of milk to boiling, then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk; let this boil and thicken for a minute, then remove from the fire.  When cool, add three well-beaten eggs, two tablespoonfuls of sugar, and a cupful of prunes which have been stewed, then drained of all juice, the stones removed, and the prunes chopped fine.  Pour into a pudding dish and bake twenty minutes.  Serve with or without cream.

PRIME WHIP.—­Sift through a colander some stewed sweet California prunes which have been thoroughly drained from juice, and from which the stones have been removed.  Beat the whites of three eggs to a stiff froth, and add two cups of the sifted prunes; beat all together thoroughly; turn into a pudding dish, and brown in the oven fifteen minutes.  Serve cold, with a little cream or custard for dressing.  Almond sauce also makes an excellent dressing.

RICE APPLE CUSTARD PUDDING.—­Pare, and remove the cores without dividing from a sufficient number of apples to cover the bottom of a two-quart pudding dish.  Fill the cavities of the apples with a little grated lemon rind and sugar, and put them into the oven with a tablespoon of water on the bottom of the dish.  Cover, and steam till the apples are tender, but not fallen to pieces.  Then pour over them a custard made with two cups of boiled rice, a quart of milk, half a cup of sugar, and two eggs.

RICE CUSTARD PUDDING.—­Take one and one half cups of nicely steamed rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling in a saucepan.  Then stir in very carefully the yolk of one egg and one whole egg, previously well beaten together with a few spoonfuls of milk reserved for the purpose.  Let the whole boil up till thickened, but not longer, as the custard will whey and separate.  When partly cool, flavor with a little vanilla or lemon, turn into a glass dish, and meringue with the white of the second egg beaten to a stiff froth.  Cold steamed rice may be used by soaking it in hot milk until every grain is separate.

RICE SNOW.—­Into a quart of milk heated to boiling, stir five tablespoonfuls of rice flour previously braided with a very little cold milk; add one half cup of sugar.  Let the whole boil up together till well cooked and thickened; then remove from the stove, and stir in lightly the beaten whites of four eggs.  Mold, and serve cold with foam sauce.

RICE SNOW WITH JELLY.—­Steam or bake a teacupful of best rice in milk until the grains are tender.  Pile it up on a dish roughly.  When cool, lay over it squares of jelly.  Beat the whites of two eggs and one third of a cup of sugar to a stiff froth, and pile like snow over the rice.  Serve with cream sauce.