Lemon Pudding Sauce

Reliable

One lemon, the juice and half the peel grated, one heaping teacup of sugar, one-third of a cup of butter, one egg', beat well together the butter and sugar and egg, then the lemon and a little nutmeg; add, slowly, half a teacup of boiling water, but do not boil the sauce.

My Lemon Custard

Mrs. John Smith.

For each pie take three eggs, one small cupful of sugar, a lump of butter the size of a walnut, one dessert-spoon level full of corn-starch, and one lemon. Separate the eggs; put the yolks, sugar, butter, and corn-starch in a bowl, and mix well, adding the juice and grated rind of the lemon. Beat the whites very stiff and add to the custard, mixing all together, and pour into the crust and bake.

Tapioca Snow

Miss Lillie Milliken.

One teacupful of tapioca, soaked in four cupfuls of water over night. Add one cupful of sugar, the juice of one lemon, or the juice of three oranges. Boil until transparent; stir in while cooking the whites of four eggs, beaten to a froth; pour into a dish to cool. When cool, put strawberries over the top, and serve with cream and sugar. The fruit may be dispensed with.

Blanc Mange

Mrs. Col. George Smith.

Take one-half ounce of Irish moss, and cleanse in two or three waters. Boil it in one pint and a half of milk until reduced to a proper thickness; then sweeten and flavor to taste, and pour through a strainer into moulds.

Maryland Float

Mrs. H. Mclellan.

Whites of four eggs, beaten very stiff; one cupful of powdered sugar, and add raspberry or any kind of jam, and beat until the fork will nearly stand alone in the mixture. Put in a glass bowl of soft custard, or milk, and then the float on top.

Floating Island

Bertha L1ndley.

One quart of milk and four eggs; beat whites and yolks separately; heat the milk; put in the whites and let them remain till cooked; then take out. Beat four tablespoonfuls of sugar with the yolks; pour into the milk; boil, and pour into a dish; flavor with lemon; put the whites on top, and set by to cool.

Tapioca Cream

Mrs. C. H. Bradley.

One cupful of pearled tapioca; boil in four cupfuls of water until clear; then add the juice of one lemon and two cupfuls of white sugar. Beat the whites of four eggs to a stiff froth, and stir in while hot. To be eaten cold, with sweetened and flavored cream.

Charlotte De Russe

Mrs. L. S. E. Longstreet.

Five and a half ounces of sugar and two eggs (beat the sugar and yolks together, whites separately); one pint of sweet cream, beaten to a stiff froth, and one-third of a box of Cox's gelatine, dissolved in a tablespoonful of warm water. Add this to the sugar and eggs; flavor with vanilla; then add cream, and stir up quickly.

Chantilla Cream

Mrs. W. Widney.

To a pint of cream, beaten stiff, add the whites of two well-beaten eggs, a cup of sugar, and flavoring to taste. Cut squares of sponge-cake and lay alternately in a dish with the cream.