Lemon Sponge Pie

3 eggs,

1 teaspoonful baking powder with flour, 1 cupful each of sugar and flour, 3 tablespoonfuls of water, Mix; bake in deep dish size of pie plate. Custard for above pie - 12 yolks of eggs, 6 lemons, juice,

1 1/2 tablespoonfuls of sugar to each lemon or nine tablespoonfuls in all.

Mix and boil until quite thick then set aside to cool. When cold, add very gently the whites of the eggs beaten very stiff and stir until thoroughly mixed. Split the cake, lay each half in a pie plate and pour the cooked custard over them and bake in as slow an oven as possible for at least a half an hour. This quantity will make two pies.

Mrs. D. J. Spence.

Lemon Cheese Cake

3 eggs,

1/2 lb. sugar,

1/4 lb. butter, juice of two lemons. Beat eggs and sugar together; add juice and butter (not melted). Put into double boiler and stir a little. This quantity makes two pies. Line a pie tin with nice crust and slit the edge an inch apart all round. Pour custard into pie crust and turn down every other square formed by the slits. Bake in quick oven. When done it resembles a sunflower.

Mrs. E. M. Hoagland.

Pineapple Macaroon Pudding

Take a can of pineapple, drain juice from it and chop pineapple very fine; add to juice an equal amount of water, yolks of two eggs well beaten, tablespoonful corn starch mixed with little water, and vanilla to taste; boil juice and when boiling stir in above mixture; boil two or three minutes. Take a pudding dish, put in layer of macaroons, then layer chopped pineapple, and over it sprinkle sugar; then another layer of macaroons, of pineapple, and sugar; over this pour the custard. Beat whites of eggs to stiff froth, add little sugar, put over pudding and place in oven for few minutes. Instead of beaten whites of eggs whipped cream can be used, but if used, do not put in oven.

Mrs. D. J. Spence.

Duchess Pudding

One-fourth lb. pearled tapioca, soaked over night in cold water to cover. In the morning, if water is all soaked away, pour on little more water, add little salt, boil until clear, then add one cupful of sugar, juice of two lemons, and one can or one cupful chopped pineapple. Stir well and set away to cool. When cold, and partially set, add well beaten whites of five eggs. Serve with whipped cream. Sufficient for twelve persons.

Mrs. Philip Oyer, Pacific Grove.

Creamed Bananas

Slice bananas and strew with sugar; whip a cupful of cream very light, and whip white of an egg to stiff froth. Put egg and cream together with tablespoonful sugar and pour over bananas. Peaches are nice served the same way.

Mrs. Bates, Pacific Grove.

Cranberry Puffs

1 pt. of cranberries,

1 pt. of flour,

2teaspoonfuls of baking- powder,

1 teaspoonful of salt,

2eggs.

Add enough sweet milk to make a batter little thicker than for cakes. Grease six or seven teacups thoroughly, fill half full, set in a steamer and steam an hour. Perfect puff balls. Serve with wine sauce.

Mrs. Chas. S. Bachelder.