Pineapple Dessert

Cut one fresh pineapple into small pieces, put on sugar and let stand an hour. Cut up five cents' worth of marshmallows, ten cents' worth of pecan meats and add to the pineapple. Mix with whipped cream and serve. - Mrs. E. L. Slocumb.

Blackberry Pudding

Three-fourths cup butter, one cup sugar creamed together. Add one cup of blackberry jam, three eggs, one and one-half cups flour and three tablespoons sweet milk, in which one teaspoon (level) of soda has been dissolved. Bake in a well buttered cake pan, and serve with sauce.

Jellied Apples

Peel and core six uniform sized apples, boil in syrup until you can pierce them with a straw, remove from syrup, being careful not to break them, place in a dish; fill center of each apple with raisins. Dis-solve one envelope of unflavored minute gelatin in one pint of syrup in which apples were boiled, add a little lemon juice and pour around the apples. Set in cool place until gelatin becomes set. Serve with cream or boiled custard sauce. - Mrs. Amaryn Gilbert.

Strawberry Puffs

Have a deep pan with a cover to fit, half filled with boiling water. Half fill as many cups as you have people to serve with strawberries, a small piece of butter, sugar to taste, and one tablespoon of water. Put the cups in the boiling water and put on the cover to keep the steam in. While the fruit cooks, prepare a batter thus: Sift together three-quarters of a cup of flour, one tablespoon of granulated sugar; rub into this one tablespoon butter; beat very light one egg, add to the egg one-half cup of sweet milk, pour it over the dry ingredients. Then beat it hard for one minute. Remove the lid of the pan and drop the batter by spoon-fuls in the cups on the fruit. Replace the lid and cook undisturbed twenty minutes; it will then be light and flaky. Turn out into indi-vidual dishes. Serve with whipped cream. - Mrs. Chas. Melrose.

Float

One quart milk, four eggs, four tablespoons sugar. Put milk in double boiler, when hot, pour over beaten eggs (save out one white for "big float") and sugar. Pour back in boiler, stir constantly till it begins to thicken. Strain, add vanilla and the beaten white. - Mrs. J. B. Jolly.

Marshmallow Whip

One pint rich cream, one and one-half cups marshmallows, one cup blanched almonds, one-third teaspoon of almond extract; sweeten to taste. Whip the cream to a stiff froth, add the flavoring, then the marshmallows cut in quarters, and the almonds, cut lengthwise in small pieces. Set on ice until thoroughly chilled and serve with cherry on top of each sherbet glass. - Mrs. Nat March.

Cranberry Jelly With Pineapple

To one pint berries take one cup sugar and one cup water. Boil berries in water until soft enough to press through a sieve. Add sugar and boil ten minutes. Cut a small can of pineapple in cubes and place in bottom of flat pan or dish, pour the jelly over this and set to harden. Cut in squares. - Mrs. Nat March.