Custard Maccaroons.

Make a custard of 1 1/2 quarts of milk, 9 eggs and 8 tablespoons of sugar, Sauer's vanilla extract to taste. The custard must be very thick. Place in a dish 8 dozen maccaroons, and pour over them 1 cup of sherry. When the cakes have taken up the wine, pour the custard over them and set on ice. Serve with whipped cream, dotted over with conserve cherries.

Spanish Cream.

One quart of milk, 5 eggs, 3/4 of a box of gelatine, 12 tablespoons of sugar, 2 tablespoons of Sauer's vanilla, 1 gill of cold wine, 1 gill of warm wine. Put gelatine to soak in the cold wine, and just before using it pour over the warm wine and strain it into the milk. Beat the yelks light, and pour over them the cold milk; strain in the gelatine, and set on the fire to boil.

Beat whites, add sugar and vanilla, and when the milk boils, beat them in. Keep on the fire just long enough to heat through, stirring all the time. Fill a melon mould and set on ice to harden. Turn out next day and surround the dish with whipped cream.

Meringues.

Whites of 8 eggs, 1 pound of sugar. Beat to a stiff froth and season with Sauer's vanilla. Drop on buttered paper or in a buttered dripping-pan, and bake in a slow oven. They will puff and bake a light brown. Lift from the pan and mash in the bottom with a spoon; fill the centre with ice-cream, place 2 together and tie with a ribbon.

Snow Pudding.

Cover 1/2 box of gelatine with I teacup of cold water, and when softened, pour over it 3 gills of boiling water. Add 1 cup of sugar, the juice of 1 lemon, 1/2 teacup of wine. When cold add the well-beaten whites of 3 eggs. Beat until it begins to thicken, then pour in a mould to harden. Turn on a flat dish, and pour around it boiled custard made with the yelks of 3 eggs, 1/2 pint of milk and 1/2 teacup of sugar.

Rice Caramel Pudding.

One cup of rice, 1 quart and 2 gills of milk, 1 teaspoon of salt, 2 eggs, 1 stick of cinnamon, 1/2 cup of sugar. Wash rice and soak in water for 2 hours; drain and put in a boiler with milk and cinnamon. Cook for 1 hour, or until rice is thoroughly done. Put the sugar in the frying-pan and stir until it browns and has become a liquid. Pour quickly into a 3-pint mould that has been warmed, and turn the mould around until the sides are coated with the caramel. Beat the eggs well, and add them to the rice; pack the pudding in the mould, cover with a pan, place in a pan of water, and slip in the oven to bake. Bake for 1/2 hour, and stand aside to cool. Turn on a flat dish and serve with custard seasoned with Sauer's vanilla.

Cream Pudding.

Make a cake batter of 1 cup of butter, 1 cup of milk, 4 eggs, 2 cups of sugar, 3 cups of flour, 1 teaspoon of powder, 1 tablespoon of Sauer's lemon extract. Bake in shallow pans and cover with the following when the cake is cold: Put 1 quart of milk on to boil; beat the yelks of 5 eggs, with 4 tablespoons of sugar, dissolve 2 tablespoons of granulated gelatine in 1 tablespoon of milk, and add it to the hot milk; put 1 teacup of flour and 1 teaspoon of butter together, and pour a little of the hot milk on it to cream well; add this to the eggs, and pour the boiling milk over them. Cook until thick enough not to run from the spoon, and when it begins to congeal, spread over the cakes. Ice with 3 tablespoons of chocolate, 6 tablespoons of cream, 1/2 ounce of butter and 1 teaspoon of vanilla. Simmer a few minutes and cover the cream filling.

Corn Starch Pudding.

One pint of milk, 2 light tablespoons of corn starch, 1 scant 1/2 cup of sugar, whites of 3 eggs, 1 teaspoon of Sauer's vanilla extract. Beat the eggs to a stiff froth, dissolve corn starch in a little of the milk, and stir the sugar in the rest. When the milk begins to boil, add the corn starch and sugar, and beat in rapidly the frothed whites. Let it stay on the fire long enough to cook the eggs a little. Take off and divide in half. Melt 2 ounces of chocolate and beat it in one-half. To the other add 2 tablespoons of fresh cocoanut, and put first the white part into a dish and then the dark. Set away to harden and serve with cream.

Strawberry Short Cake.

Two cups of sugar, 3/4 cup of butter, 1 cup of milk, 3 cups of flour, 1 teaspoon of powder, 5 eggs (leaving out 2 whites for the icing), 1 teaspoon of Sauer's vanilla. Make a batter and bake in square, flat tins. When cold, slice enough strawberries to cover the top of each layer, and pour over them a thin icing and a good dusting of powdered sugar. Put the cakes together as any other cake, and cover the top with whipped cream. Place whole berries all over it, and set in a cool place until ready for use. Use the cake as soon after making as possible, for the berries make it too wet if they stand long.

Chocolate Pudding.

One small cup of butter, 1 large cup of powdered sugar, 4 eggs (beaten separately), 1 large cup of grated chocolate, 1/2 cup of milk, 1 1/2 cups of flour, 1/4 teaspoon of soda in the milk. Bake in ring-shaped pan.

Sauce. - Four sticks Maillard's triple vanilla chocolate, broken in pieces; add 1 cup water and 1 cup of milk, 1 teaspoon butter, 1 cup sugar. Cook for 5 minutes and pour over pudding. This pudding is also good later with whipped cream.