BAKED CUSTARD—­Beat four eggs, whites and yolks together lightly, and add a quart of milk, four tablespoons sugar, a pinch of salt and flavoring.  Bake in stoneware cups or a shallow bowl, set in a pan of water.

BAKED BANANAS, PORTO RICAN FASHION—­Select rather green bananas, put them, without removing the skins, into hot ashes or a very hot oven and bake until the skins burst open.  Send to the table in a folded napkin.  The skins help hold in the heat and are not to be removed until the moment of eating.  Serve plenty of butter with them.

BANANA AND LEMON JELLY CREAM—­Soak one-half box of gelatin in one cup of cold water.  Shave the rind of one lemon, using none of the white, and steep it with one square inch stick of cinnamon in one pint of boiling water ten minutes.  Add the soaked gelatin, one cup of sugar and three-fourths of a cup of lemon juice, and when dissolved strain into shallow dishes.  When cold cut it in dice or break it up with a fork, and put it in a glass dish in layers with spiced bananas.  Pour a cold boiled custard over them and cover with a meringue.  Brown the meringue on a plate and slip it off over the custard.

CUSTARD PUDDING—­Line a baking dish with slices of sponge cake.  Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar and flavored with vanilla.  Pour the custard into the baking-dish.  Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top.  Set in a very slow oven to brown slightly.

CUSTARD SOUFFLE—­Mix one-fourth cup of sugar, one cup flour and one cup of cold milk.  Stir till it thickens, add one-fourth cup of butter, cool, stir in the beaten yolks of four eggs and then the stiffly beaten whites.  Turn into a buttered shallow dish, set in a pan of hot water and bake in a moderate oven half an hour.  Serve at once.

FIG AND RHUBARB—­Wash two bunches of rhubarb and cut into inch pieces without peeling.  Put into boiler with a cupful sugar and four or five figs cut in inch pieces.  Put on the cover and cook over hot water until the rhubarb is tender and the syrup is rich and jelly-like in consistency.  Raisins are nice cooked in rhubarb the same way.  If preferred, and you are to have a hot oven anyway, put the rhubarb and figs or raisins in a stone pot, cover closely and bake in the oven until jellied.

COLD RHUBARB DESSERT—­Peel tender stalks and cut enough into half-inch pieces to measure two cups.  Cook with one cup of water, the grated rind from a large orange and two cups of sugar.  Do not stir while cooking, but lift from the range now and then to prevent burning; When soft but not broken, add two and one-half tablespoons of gelatin soaked fifteen minutes in one-half cup of cold water.  Stir with a fork just enough to mix and pour all into a large mold.  When formed, unmold, and serve with cream.