APPLE CHARLOTTE.—­Take three cups of nicely stewed tart apples which have been beaten smooth or rubbed through a colander and sweetened to taste.  If the sauce is thin and very juicy, place it upon the range, and simmer slowly till it is of the consistency of thick marmalade or jelly.  Add to the apples four tablespoonfuls of grated fresh or canned pineapple for flavoring.  Remove the hard crusts from slices of light whole-wheat bread, spread them quite thickly with the prepared apple, and pack in layers in a pudding mold.  Cover with a simple custard made of a quart of milk, three tablespoonfuls of sugar, and two eggs.  Let it stand half an hour, then bake.  Do not press the bread or beat it after the custard is turned on, as that will be likely to make the pudding heavy.  Other fruit marmalade may be used in place of the apple preparation if preferred.

BANANA CUSTARD.—­Prepare a custard as directed for Plain Custard with a quart of milk, two well-beaten eggs, four tablespoonfuls of sugar, and one of cornstarch.  When the custard is cool, pour it over four thinly sliced yellow bananas, over which a tablespoonful of sugar and a teaspoonful of water have been sprinkled.  Serve cold.

BOILED CUSTARD.—­Beat thoroughly together one pint of milk, two eggs, and a tablespoonful or two of sugar, until thoroughly mingled.  Turn the mixture into a double boiler, and cook until the custard is set.

BOILED CUSTARD BREAD PUDDING.—­Crumble enough of the soft portion of stale whole-wheat bread to lightly fill a pint bowl.  Heat a pint of milk to boiling.  Stir into it, as soon as it boils, two eggs, yolks and whites well beaten separately, two heaping tablespoonfuls of sugar, a little grated lemon rind, and the light bread crumbs; stir rapidly till the whole thickens, pour into a deep dish, and when cold, dot the top with bits of currant or cranberry jelly.

BREAD AND FRUIT CUSTARD.—­Take for this, two cups of grated bread crumbs, two cups of finely chopped tart apples, one cup of English currants or stoned raisins, mixed with a very little chopped citron for flavor, two tablespoonfuls of sugar, three cups of milk, and two eggs.  Beat the yolks of the eggs and the sugar together, then add the milk, bread, fruit, and lastly the well-beaten whites of the eggs.  Bake in a dish set within a pan of hot water, until the custard is set.

BREAD CUSTARD PUDDING.—­Take one cup of finely powdered bread crumbs, one half cup of sugar, one quart of milk, and the beaten yolks of three eggs and whites of two.  Mix the bread and milk, and when well softened, add the beaten yolks, sugar, and lastly the well-beaten whites; beat all together thoroughly, season with a little grated lemon rind; place the pudding dish in the oven in a pan of hot water, and bake till firm and lightly brown.  Take from the oven, cover the top with a layer of apple marmalade made without sugar, or with some tart fruit jelly; add to this a meringue made of the white of the remaining egg and a tablespoonful of sugar, beaten to a stiff froth, and place in the oven a moment to brown lightly.