Macaroon Souffle

Twelve macaroons crumbed, 1 cup milk (scald milk); add macaroons, yolks of 3 eggs and 1/2 cup sugar beaten together and stirred into milk and macaroons. When it begins to thicken remove from stove. Beat whites stiff and fold into mixture when a little cool; set mixture into pan of hot water and, bake till it raises in middle. - B. B.

Macaroon Tarts

Five crackers rolled very fine (sodas), 5 eggs separated, 3/4 cups sugar, granulated, 1 cup walnuts chopped very fine. Mix yolks and sugar, stirring 20 minutes; add crackers; then nuts; and lastly the well beaten whites. Bake in a slow oven 5 or 10 minutes in a square flat tin. When baked spread a glass of jelly over the top and next a layer of macaroons; set aside till next day; then whip 1/2 pint cream; spread over the top of macaroons; then add another layer of macaroons. Cut in squares the size of macaroons and serve. It takes about 30 macaroons for the 2 layers (2 lb.). - Mrs. A. N. K.

Marshmallow Pudding

One small can sliced pineapple, 1 pound marshmallows, 1/2 pint heavy cream. Put in dish a layer of pineapple cut in small pieces, then a layer of marshmallows (cut in quarters), then another layer of pineapple, etc. Pour over this the juice of the pineapple and let stand for a few hours; when ready to serve, drain off juice and fold in 1/2 pint of whipped cream, which has been flavored. This makes enough for 6 or 8 persons. - Mrs. E. H. M.

Nesselrode Pudding

One-half package Knox's gelatine, dissolved in 1/2 pint cold water 1/2 an hour; then add 1/2 pint hot water. Put on to boil 1 pint milk. When it comes to boiling point add ingredients in following manner: Beaten yolks of 3 eggs, 1 cup of sugar, 1/2 cup seeded raisins, 3 tablespoonfuls chopped blanched almonds, 1/2 cup cocoanut; flavor with vanilla to taste; add gelatine previously dissolved and last the beaten whites of eggs. Stir well while adding ingredients; pour into mould and set to cool. Serve with whipped cream. - Mrs. P. J. M.

Nut Pudding

Beat separately the yolks and whites of 6 eggs; to the yolks add 1 1/2 cups of sugar; to the whites add 3 cups of finely chopped walnuts. Mix together lightly and add 1 teaspoonful of vanilla. Last of all sift in a teaspoonful of baking powder well mixed with a tablespoonful of flour. Bake in 2 deep round cake pans and put together with whipped cream, slightly sweetened. Will serve 10 people. - Mrs. H. B. A.

Orange Pudding (Delicious)

One cup of fine bread crumbs soaked in 1/2 cup of milk, juice of 2 oranges and a little grated rind, 3/4 cups of sugar, 2 eggs beaten separately, trifle of nutmeg. Bake from 20 to 30 minutes in a pan of water. Serve hot or cold with whipped cream. - Mrs. H. J. S.

Pineapple Sponge Pudding

Three cups boiling water, 5 tablespoons (level) cornstarch, 4 tablespoonfuls (level) sugar, 1/4 teaspoon salt, 1 cup grated pineapple, 1 tablespoon lemon juice, whites of 2 eggs. Mix cornstarch, sugar and salt; mix with water to a paste; add remainder of water. Put in double boiler. Stir till it thickens. Cook 10 minutes, stirring occasionally. Remove from fire; add flavoring, fruit and well beaten whites. Serve cold with a boiled custard sauce. - Mrs. F. J. H.