Bake until firm in center.

When you want caramel custard, then take ⅔ cup of granulated sugar, melt the sugar until it turns a light brown then add it to the boiling milk.

PLUM PUDDING

One and one-half cupfuls each grated bread, very fine chopped suet, raisins, seeded, currants, mashed and picked, and coffee, sugar, one-half cupful of citron, milk and orange marmalade, four eggs, two cups Gold Medal Flour, one teaspoonful each of baking powder, cinnamon, cloves and nutmeg. Mix all these together in large bowl, put in well-buttered mold, set in sauce pan with boiling water to reach one-half up its sides. Now steam three and a half hours, turn out carefully on dish and serve with wine sauce.

RAISIN LAYER PUDDING

Pour 1 cup boiling water over ¾ cup sugar and boil three or four minutes. Remove from fire and add 1 tablespoonful gelatine which has been soaked for 15 minutes in ¼ cup cold water. Let cool partially. When mixture begins to thicken, heat until frothy, add stiffly beaten whites 3 eggs and beat twenty minutes. Divide into two portions. Use new oblong bread pan for mold. Tint half pale green, flavor with almond or lemon, add ½ cup rich canned apricots cut in small pieces and drained from juice. Put into pan as first layer. Let set before adding second layer, which should be tinted light pink, flavored with vanilla. Into the pink layer beat ½ cup seedless raisins cooked until tender and drained dry. Serve with whipped cream, garnish with chopped nuts.