Cocoanut Pudding

Half package gelatine, 1-2 pint water, 1 teaspoon butter, pinch of salt, 3 eggs beaten to a froth, 1 pint of milk or cream, 3 cups grated cocoanut, dissolve the gelatine in the water, mix all together, and cook in a double boiler. Cool in moulds and serve with sauce. Miss Brown.

Lemox Pudding

One pint of boiling water, 1-2 package gelatine, 4 eggs, 2 cups sugar, juice of 3 lemons. Dissolve the gelatine in 1-2 cup cold water, add the boiling water, sugar and lemon juice. Strain and when nearly solid, stir in the well beaten whites of the eggs. Use the yolks of the eggs for a sauce.

Miss Robertson.

Peach Snow

Half cup sugar, 1 cup cream stirred into the sugar until dissolved, then add the whites of 2 eggs beaten very stiff, place 1 qt. sliced peaches in a dish sprinkled with powdered sugar, pour the cream mixture over it and serve at once. All the ingredients should be thoroughly chilled.

Mrs. Campbell.

Stuffed Prunes

Select about 2 dozen large prunes, boil with 1-2 cup sugar and plenty of water for 1 hour, drain and when cool remove the pits and stuff with walnuts. Just before ready to serve, pour whipped cream over the prunes. Ethel M. Langford.

Pineapple Sago

Cook 2 tablespoons sago in 3 cups water until clear, add 1 cup or more of sugar, salt to taste, and a can of shredded pineapple. Take from the stove and beat in the whipped whites of 2 eggs, cool in mould. Miss Bertha Brown.

Pineapple Cream

One quart whipped cream, 1 1-2 cups powdered sugar, 2-3 of a package of gelatine, and 1 can of grated pineapple.

Bavarian Cream

One quart milk, yolks of 6 eggs, 1 cup sugar, 1 tablespoon gelatine; heat the milk, stir in the yolks and sugar, cook five minutes, stir in the dissolved gelatine, remove immediately from the stove and when cool and partly set, stir in the stiffly beaten whites of 6 eggs and add any fruit desired.

Mrs. A. W. Jones.

Caramel Pudding

One tablespoon gelatine dissolved in 1 cup hot water, whites of 3 eggs beaten stiff, 1 cup of sugar added slowly, juice of one lemon, and a part of the rind grated, add the hot gelatine slowly, beat until solid, pile on a platter and cool. Sauce: Make a custard of the 3 yolks and 1 pint of milk with sugar and flavoring to taste. Mrs. W .J. Crane.

Spanish Cream

One-third box of gelatine dissolved in 3-4 qt. of milk, when boiling stir in the yolks of 3 eggs well beaten, 3-4 cup of sugar, and when cooked add the beaten whites of 3 eggs, flavor and cool in a mould. Miss Bertha Brown.