Coffee Souffle

Put in the double boiler l 1/2 cups of made coffee, 1/2 cup of milk, 2/3 cup sugar, 1 tablespoon granulated gelatine. When hot, add a pinch of salt and yolks of 2 eggs beaten a little; stir until the mixture thickens; remove from the fire; add the whites of the eggs beaten stiff; turn into a mold. Chill and serve with cream. - Mrs. T. G. I.

Cornstarch Pudding (Sufficient For Six Or Eight)

One pint of milk, 2 heaping tablespoonfuls of cornstarch, 3 tablespoonfuls of sugar, whites of 3 eggs, 1/2 teaspoonful of vanilla. Beat the eggs to a stiff froth; dissolve the cornstarch in a little of the cold milk; stir the sugar into the rest of the milk and place it on the fire; when it begins to boil, add the dissolved cornstarch; stir constantly for a few minutes; when it becomes well thickened, stir in the beaten whites of the eggs, and let it remain a little longer to cook the eggs. Remove from the fire; flavor with vanilla, and turn into a mold. It may be served with a custard made of the yolks of the eggs, with cream or with jelly. - A. B. D.

Bavarian Coffee Cream

Boil 1/2 cup ground coffee in 1/2 cup cold water and strain; 1/2 box gelatine soaked in 1/2 cup cold water, 1/4 pint whipped cream, 1 pint milk, 3 eggs beaten separately, 1/2 cup sugar, pinch salt. Beat the yolks of the eggs; add the sugar and salt and beat together; add this to the boiling milk and coffee, stirring constantly until it thickens; then add the gelatine and remove from the fire. When cold and quite thick, add the beaten whites of the eggs and the whipped cream separately. Serve with 1/2 pint whipped cream, flavored with vanilla and sweetened.

Cocoanut Pudding

Soak 3 tablespoons tapioca over night; in the morning scald 1 quart milk, stir in tapioca and scald 10 minutes; then mix with yolks of 4 eggs, 1 cup sugar, 3 tablespoons cocoanut and stir into milk and scald 5 minutes and put into dish. Beat the whites of eggs with 2 tablespoons sugar for frosting; sprinkle top with cocoanut and put in oven to brown. Oven must be very hot. - Mrs. E. W. B.

Chocolate Mold

Four tablespoons cornstarch, 1/2 teaspoon vanilla, 1/4 cup milk, 1/2 cup blanched almonds, 2 cups scalded milk, 1/4 cup sugar, 3 ounces chocolate, melted with 2 tablespoons sugar, 1/4 teaspoon salt, 3 egg whites. Mix cornstarch with cold milk; add sugar, salt, scalded milk and the melted chocolate, mixed with 2 tablespoons sugar. Cook in double boiler 20 minutes, stirring constantly. Cool slightly, cut and fold in the well beaten egg whites, keeping the mixture as fluffy as possible; add vanilla; decorate the bottom and sides of an oval mold with the halves of almonds arranged in the shape of daisies; pour in the cornstarch mixture; chill, remove from mold, and garnish with candied cherries and beaten cream sweetened and flavored. A more fancy dish is obtained by making double the receipt and putting the chocolate into 1/2 the mixture, keeping the other 1/2 white. Mold the white in small glasses or timbale molds and arrange around the oval mold. Garnish each small mold with 1/2 cherry and the spaces between with cream, forced through the pastry bag. - H. B. F.

Chocolate Pudding; - One and one-half heaping tablespoons gelatine, 1 quart milk, 4 tablespoons chocolate, 6 tablespoons sugar, 1 teaspoon vanilla extract, pinch salt. Boil all together for 10 minutes, stirring all the time; remove from fire and add the vanilla. When nearly cold, beat 5 minutes with egg beater. Eat cold with chipped cream. - H. B.