Snowballs

One-half cupful sugar, 1/3 cupful butter, 2/3 cupful milk, whites of 4 eggs, 1 cupful flour, 1/2 cupful corn starch, 3 teaspoonfuls baking powder. Pour in butter cups and steam three-fourths of an hour. Serve with following sauce: One cupful sugar, 1/2 cupful butter creamed; add a box strawberries hulled and mashed.

Mrs. J. R. Clotfelter.

Pineapple Sponge

One can grated pineapple, 1 cupful sugar, cooked together. Soak 1/2 box Knox's gelatine in cold water enough to dissolve. Stir hot pineapple into gelatine. When this begins to set, add 1 pint cream whipped stiff. Put into a mold and set from three to four hours.

Mrs. Maxwell Hamilton.

Warford Pudding

Three-fourth cupful sugar, 1 egg, butter size of walnut, or egg, 3 tablespoonfuls buttermilk, a pinch of salt, 1/2 cupful jelly or preserves, 1 cupful flour, 1/2 of a level teaspoon-ful soda, little cinnamon. Put in pan and bake. Don't grease pan. Serve with sauce. Especially good for using up left over jam or jellies. Mrs. Fitzsimmons.

Peach Pudding

Two tablespoonfuls melted butter, 1/2 cupful sugar, 1 egg, 1 teaspoonful nutmeg, 1/2 teaspoonful soda, 1/2 cupful sour milk. Beat in 3/4 cupful flour, add 2 cupfuls sliced peaches. Steam one hour. Mrs. M. D. Pierce.

Orange Sponge

Juice of 6 oranges and 1 lemon, 2 cupfuls sugar. Dissolve 1/2 box gelatine in 1/2 cupful cold water, then add 1/2 cupful hot water, and a little coloring that comes in package of gelatine. Add juice and sugar. Beat the whites of 3 eggs to a stiff froth. Stir in when mixture is about cold and beat until whole is stiff and frothy. Then pour into molds or the halves of orange skins and serve with whipped cream. Mrs. Warren Fraser.

Chocolate Pudding

One cup bread crumbs, 1 pint milk, 1/2 cup sugar, 1/2 cupful Baker's chocolate, yolks 2 eggs. Mix all together.

Put on range until it thickens. Put into oven for a few minutes. Beat whites of eggs with 2 tablespoonfuls sugar and spread on top. Let it slightly brown in oven.

Mrs. M. D. Pierce.

Christmas Plum Pudding

One cup finely chopped suet, 2 cups of fine bread crumbs, 1 1/2 cups sugar, 2 cups seeded raisins, 1 cup currants, 1 cup chopped blanched almonds, 1/2 cup citron sliced thin, 1 orange and lemon peel, 1 teaspoon each salt, cloves and grated nutmeg, 2 teaspoons cinnamon, 4 well beaten eggs. Dissolve a level teaspoon soda in tablespoon of warm water. Flour the fruit thoroughly from a pint of flour. Mix the remainder as follows: In a large bowl put the well beaten eggs, sugar, spices and salt and a teaspoonful of milk; stir in the fruit, chopped nuts, bread crumbs and suet until all are used, putting in the dissolved soda last, adding enough flour to make the fruit stick together, which will take all of the pint of flour. Tie up in a cloth and boil four hours. Serve with lemon or any kind of well flavored sauce. Mrs. F. H. Wilson.

Apple Tapioca Pudding

To 3/4 cup soaked tapioca add 1 1/2 pints water and boil until clear. Add 1 cup sugar, flavor and pour over 6 apples cut in eighths. Bake one hour. Serve with whipped cream.