minutes. Turn out carefully upon a plate and fill the centre with sliced bananas. Pour over the pudding a sugar syrup flavored with lemon, orange, or any preferred fruit juice.
RICE AND COCOANUT CUSTARD
Put half a cupful of well-washed rice into a double boiler with three pints of milk and let it cook until very soft, then set aside to cool. Beat together five eggs, leaving out the whites of two, one cupful of sugar, and one grated cocoanut. Stir in the cold rice mixture and bake in the oven to a soft custard. Make a meringue of the whites of the eggs and six tablespoonfuls of powdered sugar. Pile on top of the pudding and set back into the oven until brown.
JAM AND CORN STARCH PUDDING
Scald two cupfuls of milk in the double boiler, mix together three tablespoonfuls of corn starch with a little cold milk, stir into the hot milk and cook fifteen minutes. Add three tablespoonfuls of sugar beaten with a few grains of salt and the yolks of three eggs. Stir and cook this for three minutes, then mix in lightly one teaspoonful of vanilla and the whites of the eggs beaten stiffly. Pour the pudding into custard
