Chocolate Sponge Pudding

Eight tablespoons ground chocolate, yolks of 8 eggs, 8 tablespoons sugar beat to a cream, pinch of salt. Add 1 1/2 tablespoons gelatine to a teacup boiling water and let it stand until warm; mix with above and then add the beaten whites of the eggs; flavor with vanilla. - E. L. M.

Date Pudding

One cup sugar, 3 eggs; beat together 1 cup of milk, 1 cup of dates chopped fine, 6 tablespoons of cracker crumbs, 1 teaspoon yeast powder, 1 teaspoon vanilla. Bake 20 minutes. Serve with whipped cream. - Mrs. P.

Delicate Pudding

Three heaping tablespoonfuls flour, small piece of butter, juice and grated rind of lemon, 1 cupful sugar, 1 pint boiling water. When thick (cook in a double boiler) add beaten whites of 3 eggs and stir well. Make a custard to put over it of the 3 yolks and a pint of milk. Flavor with vanilla. - Miss L.

Fig Loaf

One cup of pulled figs washed thoroughly; cook in double boiler with 1 1/2 cups of cold water; add 1 1/2 cups sugar. Cook 10 minutes. After adding sugar, add 1 tablespoon-ful of dissolved gelatine, chopped figs; mix with 1 1/2 cups fine bread crumbs; mix well; mold in buttered tin. Eat with whipped cream. - Mrs. A. L. B.

Farina Pudding (Sufficient For Six People)

Two cupfuls of milk (1 pint), 4 tablespoonfuls of farina, 3 tablespoonfuls of sugar, 3 eggs, grated rind of 1/2 lemon. Put the milk and lemon zest into a double boiler; when it reaches the boiling point stir in the farina and cook for 5 minutes; then remove from the fire and turn it onto the yolks and sugar, which have been beaten together until light; stir all the time. Let it become cool, but not stiff; when ready to bake it, fold in lightly the whites of the eggs beaten to a stiff froth, a dash of salt added to them before beating; turn into a pudding dish and place in a pan containing enough hot water to half cover it. Bake in a moderately hot oven for 25 minutes. Serve at once, or like other souffles, it will fall. Serve with Sabayon sauce as follows: Put 1 cup of sugar, 1 cup of sherry, and 1 egg all together in a saucepan and whip over the fire until it is little thickened.

Hamburg Cream

Five eggs, 2 lemons, 1/2 pound of sifted sugar. Beat the yolks with the juice and grated rind of the lemons, also the sugar; put it on fire and let it come to a boil; then add hastily the whites of the eggs beaten stiff; stir all well together, take immediately off the fire and put in glasses. Put in cool place to set before serving. In making this always use a farina boiler. This recipe will fill eight small glasses. - Mrs. D. C.

La Favorite

Make a strong orange jelly and mould in a long mould; put it on a flat platter. Halve apricots, remove the stones and put in place of the stones some blanched almonds and arrange them around the base of the jelly. Serve with whipped cream.

Prosperity Dessert

Beat yolks of 4 eggs slightly; add 2/3 of a cupful of sugar, 1 lemon grated, 1 tablespoonful of lemon juice, 1/2 cupful of Madeira or Sherry wine, a little salt. Cook in double boiler until mixture thickens; stir constantly; then strain; add whites of 4 eggs, beaten stiffly and when well mixed set in pan of ice water, stirring occasionally. Beat 2/3 of a cupful of heavy cream stiff; add to first mixture; put in paper cups or individual glasses and sprinkle top with powdered macaroons. - C. M. B.