Three cups milk, one and one-half cups sugar, yolks five eggs, one-half teaspoon salt, one pint thin cream, one-fourth cup pineapple syrup, one and one-half cups French chestnuts. Make custard of first four ingredients, strain, cool, add cream, pineapple syrup. Then chill. To prepare chestnuts: Shell, cook in boiling water till soft and force through strainer. Line a two quart melon mould with part of mixture. To remainder add one-half cups candied fruit, cut small one-fourth cup Sultana raisins and eight chestnuts broken in pieces first soaked several hours in Maraschino syrup, fill mould, cover, pack in salt and ice. Let stand two hours. Serve with whipped cream, sweetened and flavored with Marachino syrup. - Mrs. H. R. Ferguson, Williams, Ariz.

Nesselrode Pudding

One tablespoon gelatine, one-third cup cold water, one cup orange juice, one-third cup boiling water, one cup sugar and juice of one lemon, one cup whipped cream, one tablespoon sugar, one-half teaspoon vanilla. Soak gelatine in the one-third cup cold water; when soft, pour on boiling water, add sugar and lemon juice, cool and when firm stir in orange juice. Then beat with egg beater, whipped cream, vanilla, and sugar, then add to gelatine. Line mould with sections of orange, fill with prepared filling, and put on ice to cool. Serve with whipped cream. - Mrs. C. E. Dermont, Metcalf, Ariz.