Vanilla Souffle

5 eggs

4 tablespoons powdered sugar

1 tablespoon vanilla Pinch of salt

Beat the yolks and the white separately; the whites so they will stand alone. Add the sugar, vanilla and salt to the yolks and beat in. Add the whites to the yolks and beat together well. Warm the baking dish and pour in the mixture. Bake in the souffle dish in a pan of hot water. Bake for five minutes in a moderate oven (325 degrees F.). Souffle must be eaten immediately. It will fall if allowed to stand or chill.

Chocolate Souffle

Use two ounces grated chocolate melted in one-half cup water and cool. Add to the souffle in place of vanilla flavoring.

Tapioca Cream

1/3 cup tapioca

1 quart milk

1 egg

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla, orange or almond flavor

Scald the milk in a double boiler, add the tapioca, sugar and salt. Stir constantly and cook for fifteen minutes. Beat the yolk of egg and pour into it gradually one-half cup of the milk mixture, stir in thoroughly. Turn this into the double boiler and stir all vigorously. Cook until a thick custard is formed. Beat the egg white stiff. Remove the custard from the boiler, add the flavoring and fold in the whites. Chill and serve as dessert or as a child's supper dish. Serves six.

Fig Pudding

1/2 pound figs

1/4 cup powdered sugar

2 egg whites

Soak the figs for two hours and then cook in a little water for fifteen minutes or until soft. Mash the figs to a pulp. Beat the whites and sugar together very stiff. Stir in the figs and bake in a moderate oven for fifteen minutes. Serve hot. If dates are used instead of figs, the dates need not be soaked previously.

Old Fashioned Plum Pudding

1/2 cup chopped almonds

1/2 cup chopped citron

1/2 cup chopped apple

1/2 cup flour

1 cup sugar

1 cup currants

1 cup raisins

1 tablespoon candied lemon peel

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

3 eggs

2 cups bread crumbs

1 cup suet

Mix all the dry ingredients. Chop the suet and the apple fine and add the eggs, yolks and whites beaten separately. Add one-half cup brandy if available. Stir the two mixtures together and blend well. Turn into a tightly covered melon mold and steam for six hours at a constant temperature.The pudding will keep indefinitely and if made for Christmas, should be made a few weeks ahead, as aging improves the flavor.

Marshmallow Pineapple Dessert

1 pound marshmallows 1 can sliced pineapple

1/2 pint cream

1/2 cup chopped walnuts

Pour the juice of canned pineapple over the marshmallows, cut in fourths. Cut the pineapple into pieces and add to the marshmallows and liquor. Allow to stand for three or more hours. Fold in the cream, whipped stiff, and stir in the nuts. Chill and serve. Serves eight.