First - Dissolve 1 rounded tablespoonful of granulated gelatine in 1/2 cup cold water and stir over the fire until, thoroughly dissolved. Second - Add another 1/2 cup cold water to the hot gelatine and let it stand to cool a little until you separate the whites of 4 eggs. Third - Beat the whites of 4 eggs with a tiny pinch of salt until they are very light and stiff, and then pour the dissolved gelatine very slowly into the beaten whites and beat all the time while pouring in the gelatine. Fourth - Sprinkle in 1 cup of granulated sugar and keep on beating. Fifth - Add 1 teaspoonful of almond extract and beat again until well mixed. Sixth - Take out 1/3 of the mixture and tint pink with fruit coloring. Spread it over the bottom of a deep dish (after putting a piece of plain white paper in the bottom of the dish and putting it in the ice box to get cold), sprinkle chopped pecan nuts lightly over that; on top of that put the second third of the white and more chopped nuts; the last third tint lavender and spread on top of the white layer. This is a three-layer pudding, extremely light and fluffy, when properly made, and must be served with whipped cream flavored with vanilla. A wire spoon beater is better for the making of this pudding because it beats air into the whites of the eggs. - Mrs. F. J. M.

Apricot Fluff

One pint of hot apricots, 1/2 package of gelatine dissolved in 1 cup of cold water, whites of 3 eggs beaten stiff and 3 tablespoons of sugar added when beaten. Mix all together and put into molds. To be eaten with cream. Any kind of fruit may be used. Sets very quickly. - Mrs. A. E. E.

Apricot Souffle

One pint apricots through potato masher. Boil, add 2 tablespoons corn starch mixed with cold water; boil until it thickens. Let cool 2 minutes. Add yolks 3 eggs and sugar (to taste), beaten together; add almond flavoring and whites of eggs, beaten stiff and dry, folded in. Serve with whipped cream. - E. A. B.

Apple Sago

One quart boiling water, 8 apples, 1 cup sugar, 1 teaspoon salt, 1/2 cup sago, 1 lemon rind. First put water, lemon rind and salt in upper boiler. Mix sugar and sago together. Gradually add to boiling water stirring all the time. Remove scum; cook 10 minutes and place in the lower boiler and allow to cook without stirring until each grain of sago is clear. While sago is cooking pare and core apples and place in a greased baking dish; pour over them the sago mixture and bake until apples are tender. Serve with cream or boiled custard. - D. W.

Angel Charlotte Russe

One tablespoon Knox's gelatine, 1/4 cup cold water, 1/4 cup boiling water, 1 cup sugar, 1 pint heavy cream (whipped), 10c. rolled stale macaroons, 1 dozen marsh-mallows (cut in small pieces), 2 tablespoons chopped candied cherries, 1/4 pound blanched and chopped almonds, flavoring. Soak gelatine in cold water, dissolve in boiling water and add sugar. When mixture is cold, add whipped cream, almonds, macaroons, marshmallows and cherries. Flavor with vanilla, rose or a touch of sherry. Turn into mould and allow to set. - Mrs. E. D. K.