Pudding Sauce

Boil one cup sugar and one-third cup water until it spins a fine thread. Pour into one egg white stiffly beaten. Set dish in cold water. Beat occasionally until cold. Fold in one Cup cream whipped, one teaspoon vanilla.

Mrs. H. N. Tolles.

Apple Tarts

Make a syrup by boiling eight minutes, one and one-half cups sugar, one and one-half cups water. Cook eight pared and cored apples in syrup until soft. Drain. When cool fill cavities with jelly, marmalade, or any fruit. Top with whipped cream or stiffly beaten egg white.

Mrs. Oudhoff.

Apricot Tapioca

Soak three-quarters pound washed dried apricots in three cups water for one hour. Cook until tender. Drain. Add water to juice to make two cups. Cook two tablespoons minute tapioca, one-eighth teaspoon salt, in this liquid fifteen minutes in double boiler, stirring frequently. Add one-half cup sugar. Cool. Force apricots through sieve. Fold into tapioca mixture. Chill. Serve with whipped cream. Serves six.

Mrs. H. E. Dixon.

Butter-Scotch Pudding

Boil one cup light brown sugar, two cups water until clear. Add two tablespoons cornstarch, mixed with little cold water. Cook until thick. Add one teaspoon vanilla, two tablespoons butter, dates and nuts to taste. Serve whipped cream on top. Add more cornstarch if thicker consistency is desired.

Mrs. H. C. Boardman.

Caramel Pudding

Melt one cup brown sugar and small piece of butter in a frying pan, and keep hot. Add to one pint milk, three tablespoons cornstarch, one beaten egg, heated in a double boiler. Cook slowly until thick. Put in molds with nuts on top. Serve hot or cold with cream.

Mrs. Harold Tomlinson.

Caramel Bread Pudding

Add one-half cup sugar caramelized to four cups scalded milk. When dissolved, add two cups stale bread crumbs. Allow to soak thirty minutes. Add two slightly beaten eggs, two-thirds cup sugar, one-half teaspoon salt, one teaspoon vanilla. Bake one hour in buttered pudding dish. Serve with whipped cream, or marshmallow creme sauce.

Ethel H. Simonson.

Cocoa Rice Meringue

Boil three tablespoons rice in salted water until tender. Drain. Add to one pint scalded milk. Stir in three tablespoons cocoa, one-half cup sugar, one-half teaspoon salt, two egg yolks well beaten. Bake slowly one-half hour in buttered baking dish. Cover with meringue of two egg whites and five tablespoons granulated sugar, flavored with vanilla. Bake a delicate brown in slow oven. Serve hot or cold with plain or whipped cream. Mrs. F. K. Branom.

Grandmother Lawrence's Fruit Cobbler

Use either one pint blackberries, one pint red raspberries, one pint currants or peaches. Place fruit in baking dish. Mix two heaping tablespoons flour and one cup sugar. Add to fruit. Add one-half cup water. Place dish in warm place while preparing following crust: One heaping tablespoon sugar, one heaping tablespoon Crisco, one-half tablespoon butter, one-half teaspoon salt, one cup flour, one heaping teaspoon baking powder. Mix with enough milk to roll out. Place over fruit. Bake one-half hour, or until done.

Mrs. R. H. Lawrence.

Lemon Pudding

Mix one cup sugar, three tablespoons flour. Add two egg yolks beaten, one cup milk, juice and grated rind of one lemon, two egg whites beaten stiff. Bake in pan in water about twenty-five minutes. Serve with whipped cream.

Mrs. D. A. Hill.

Neapolitan Baskets

Remove centers of individual sponge cakes. Fill with following cream sauce. To three-quarters cup thick cream, beaten until stiff, add one-third cup powdered sugar, one-half teaspoon vanilla. Flavor half the sauce with chocolate, by melting chocolate, diluting with hot water, cool, and adding cream sauce slowly to chocolate. Garnish with candied cherries and nuts. Insert strips of orange or grape fruit peel to represent handles. Mrs. Oudhoff.

Peach Batter Pudding

Place two cups sliced and sweetened fresh peaches, or drained canned peaches in well buttered baking dish. Sift together one heaping cup flour, two teaspoons baking powder, one-half teaspoon salt, two-thirds cup sugar. Add one cup milk with one well beaten egg. Add three tablespoons melted butter. Beat well. Pour over peaches. Bake in hot oven one-half hour or until done. Mrs. Wm. McCumber.