Prune Souffle (Without Baking)

Whites of 4 eggs beaten to a very stiff frost, 1 1/4 teaspoons of gelatine softened in a tablespoon of cold water. When this is softened add a generous tablespoon of boiling water. Then set the cup in a pan of hot water and stir until it is like a thick syrup. Pour slowly over the beaten whites, stirring as for boiled frosting; add 1/3 cup of sugar, a few drops of lemon juice and about 1 cup of cooked and finely minced prunes. Sweeten the prunes before taking off the stove. With each extra egg added to this receipt, add 1/4 teaspoon of gelatine and a small quantity more water. Serve with cream or custard. - B. C.

Prime Whip

Three-fourths pounds of prunes stewed very-soft and strained fine though a colander; add 4 tablespoonfuls of sugar, the whites of 4 eggs well beaten. Bake 20 minutes in a slow oven; when cold serve with whipped cream.

Rum Pudding

Four eggs, the yellow beaten with 4 tablespoons of sugar until creamy; dissolve 1 box of gelatine. Beat (eggs and sugar) into gelatine; add 4 tablespoons of rum, flavored with vanilla; put whites of 4 eggs, beaten stiff, in last. Serve with whipped cream. - A. A. F.

Spanish Cream

Four eggs, 1 quart milk, 1/2 box Knox's gelatine and 4 tablespoons sugar. Dissolve the gelatine in the milk and let it come to a boil; pour on to the yolks of eggs well beaten with the sugar; boil again 5 minutes and add whites of eggs beaten to a stiff froth; flavor to taste and pour into moulds. - Serve with cream.

Sponge Pudding

Three cups boiling water.. 1/4 teaspoon salt, 5 tablespoons cornstarch, 4 tablespoons sugar, whites of 2 eggs, 1 teaspoon lemon juice, strawberries or 1 can of grated pineapple. Mix cornstarch, sugar and salt; mix with a little water to a paste; then add remainder of water. Put into double boiler and stir until it thickens; add flavoring, fruit and the whites of eggs beaten; pour into moulds until cold. Serve with yellow sauce.

Yellow Sauce

One-third cup butter, 1/3 cup sugar, 1/3 cup boiling water, 3 tablespoons lemon juice, 2 tablespoons pineapple or strawberry juice, yolks of 2 eggs, lemon rind grated. Cream butter and sugar; then gradually add the yolks lightly beaten; add water and cook in double boiler until thick; remove from fire; add flavoring. Serve cold. - M. Z. T.

Sponge Cocoanut Pudding

Two cups of milk, 1/3 cups of sugar, 4 egg yolks, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 2 tablespoons wine. Scald the milk in double boiler; mix eggs, sugar and salt; add scalded milk to them; return to double boiler and cook until mixture thickens and is of a smooth and creamy consistency. Arrange in layers 1 dozen macaroons, 1 dozen lady fingers and 1 dozen cocoanut cakes. Cover with custard and sprinkle with grated cocoanut. - C. S. M.

Sago Pudding

Three cups milk, 1/3 teaspoon salt, 1/3 cup sago, 2 eggs separated, 1/2 cup sugar. Boil milk, salt and sago for 15 minutes or until sago is thoroughly cooked; add the 2 yolks creamed with % cup sugar and boil 2 minutes. Pour into pudding dish and cover with meringue made of the beaten whites and 2 tablespoons sugar; brown slightly. Serve with thin cream. - Mrs. G. F.