Cocoanut Pudding

3 cupfuls of milk, 1/2 cupful of cracker crumbs, 1/2 cupful of cocoanut, 2/3 cupful of sugar, 2 eggs, small piece butter. Mix; bake. Eaten warm or cold. No sauce.

Mrs. H. A. Mitchell, Palo Alto.

Snow Pudding

Soak a box of gelatine in a pt. of cold water. Set it on stove till dissolved; add pt. of boiling water and let it cool. Just before it hardens beat well with whites of three eggs one cupful sugar, and little lemon extract. Serve wilth the following: Custard: -

1 pt. of milk, Yolks of 3 eggs, 2/3 cupful of sugar. Cook; add one teaspoonful vanilla. Mould gelatine and pour custard over when ready for the table.

Mrs. T. S. Mabel.

Snow Pudding

Pour one pt. of boiling water on a box of gelatine, add juice of one lemon and two cupfuls sugar; when nearly cold, strain, add whites of five eggs beaten to stiff froth, then beat all well together. Put into wet mould to shape and set away to get cold. Serve with the following sauce:

WiNe Sauce: -

1/2 cupful of powdered sugar, Grated rind of a lemon, 1 glass of wine,

1/3 cupful of butter, 4 eggs, 1 tablespoonful of corn starch, About two cupfuls of boiling water. Beat butter, sugar and corn starch to a cream then pour on the boiling water. Have yolks well beaten with wine, put all together, stirring constantly.

Mrs. C. M. Hansen.

Russian Pudding

2/3 of a package of gelatine,

2/3 of a cupful of sugar,

1 qt. of milk, 4 eggs. Cover gelatine with water and let stand one hour; heat milk to boiling point, then stir in gelatine and when well stirred add yolks of four eggs well beaten with the sugar. Cook two or three minutes, then stir in whites of four eggs beaten to stiff froth. Flavor with vanilla. Serve with the following sauce:

Sauce: -

1pt. of cream,

1/2 cupful of sugar,

2eggs, whites beaten lightly. 1 teaspoonful cornstarch.

Boil one minute and flavor.

Mrs. C. M. Hansen.

Queen Of Puddings

Beat well together the yolks of four eggs and one teacupful of sugar; add one quart of milk and one quart of bread crumbs with a piece of butter as large as an egg. When baked spread with jelly, and on this a frosting made of tie whites of the eggs whipped to a froth with five teaspoonfuls of sugar and the grated rind of a lemon. Put into the oven and brown.

Mrs. F. Gates.

Brown Betty

Pare and core a dozen large juicy apples. Chop fine with a hash knife. Butter a deep pudding dish, place first a layer of chopped apples and some bits of butter strewed over them, then sprinkle with white sugar. Flavor with nutmeg, lemon essence, or the juice and a little of the rind of a lemon. Next a layer of bread crumbs, then a layer of apples, and so . on till the dish is full, finishing with a layer of bread crumbs. To be eaten hot or cold with cream.

Mrs. M. R. Merritt.

Rice Pudding

( Without Eggs).

1 small teacupful of rice, 1 cupful of brown sugar, 1 level teaspoonful of salt. Butter size of an egg,

1 qt. of milk,

1/2 cupful of raisins, 1/3 nutmeg. Bake two hours. While baking stir the pudding once or twice, else the raisins will settle at the bottom,

Mrs. Geo. Abbott.