custard over;
spread over the top the whites of 3 or 4 eggs beaten to a stiff
froth, sprinkle over a little sugar and serve. Any kind of stale
cake may be used up in this way.

572. +Tutti Frutti Custard.+-- Cut any kind of stale cake into small
pieces; put a layer of cornstarch custard into a buttered pudding
dish, then a layer of cake; sprinkle over the cake some finely cut
citron, raisins and currants; continue in this way until 2 layers of
cake and 2 of custard are in the dish; cover the top with a meringue
made of the whites of 3 eggs beaten to a stiff froth, add a little
powdered sugar and bake in the oven for a few minutes, till meringue
is a light brown, and serve. The raisins, currants and citron should
be boiled for 15 minutes in a little water before adding them.

573. +Apple Custard Pudding.+-- Pare and core 6 large pippin or
greening apples, place them in a long pan with 1 quart boiling
water, cover with another pan of same size and stew from 5 to 8
minutes, or until a straw will penetrate through them easily; do not
allow them to break; then remove the apples carefully to a pudding
dish and put 1 teaspoonful currant jelly into each apple; stir 5
eggs with 4 tablespoonfuls sugar to a cream and add 1 teaspoonful
lemon extract and 1 quart milk; pour this over the apples and bake
till custard is firm; serve cold in the same dish in which it has
been baked.

574. +Peach Meringue.+-- Boil 3 cups milk with a pinch of salt,
1/2 tablespoonful butter and 4 tablespoonfuls sugar; mix 2
tablespoonfuls cornstarch with 1 cup milk, stir it into the boiling
milk and continue boiling for a few minutes; then remove from fire
and set aside; when cold mix it with the yolks of 4 eggs and 1
teaspoonful lemon extract; pare and cut into halves 8 or 10 large,
ripe peaches, lay them in a well buttered pudding dish and sprinkle
3 tablespoonfuls sugar over; pour over the cornstarch and bake 20
minutes; draw the dish to front of oven; have the whites beaten to a
stiff froth, spread them over the top, sprinkle a little sugar over
and bake for 5 minutes longer; serve when warm with fruit sauce and
when cold with cream or vanilla sauce. Cherries and pineapples may
be used the same way.

575. +Tipsy Parson.+-- Take a sponge cake several days old, crumble
it up fine, put a layer of it in a glass dish and pour over 1 glass
wine; then add 1/2 cup finely chopped almonds, then a layer of whipped
cream; then begin over again, by laying ano