Fruit Meringue

Whites of 4 eggs, 4 tablespoonfuls powdered sugar, 1/2 cup of pineapple marmalade. Beat eggs to a stiff dry froth, then add sugar or pineapple. Put this in an ungreased cake pan, and set in another pan of hot water. Bake in a slow oven 45 minutes. Take out on a platter, but do not allow a draft to strike it. Mrs. J. P. Barnitz.

Prune Whip

1 lb. prunes, cooked very soft; drain and seed, and chop fine. Beat whites of 3 eggs into prunes, with 1/4 cup sugar. Bake 20 minutes in moderate oven. Custard for prune whip. Cook in double boiler to soft custard, 1 1/4 cups scalded milk, 1 teaspoonful of flour, 1/4 cup sugar, yolks of 2 eggs well beaten.

Mrs. William Fritz, Dover, N. J.

Pecan Custard

Grind 1/4 lb. of pecan meats very fine, warm 1 1/2 pts of milk with 1/2 cup of the pecan meats and 3 level tablespoonfuls of sugar. Remove from the fire and flavor with 1/2 teaspoonful of vanilla. Let this stand if possible for 1 hour. Beat 4 eggs slightly and add to the milk and nuts. Season with 1/8 of a teaspoonful of salt. Bake in individual cups slowly for about 40 minutes. When turning these out sprinkle the remaining ground nut meats over the top of the custard. Elizabeth Bowman Titzel,

Lancaster, Pa.

Orange Pudding

5 oranges cut fine. Boil 1 pt. of sweet milk, add while boiling yolks of 3 eggs, 1 tablespoonful corn starch, 1 cup sugar made smooth with a little cold milk. Stir all the time, and when thick pour over fruit. Whites of 3 eggs, beaten very stiff, and 2 tablespoonfuls sugar spread over pudding, put in oven to brown. Serve cold.

Mrs. C. Anthony.

Delicate Pudding

Into one pint of sweet milk stir 1/2 cup granulated sugar, and put into double boiler. Dissolve 2 table-spoonfuls of cornstarch in a little cold milk, and when milk comes to a boil, add the cornstarch. Boil until it thickens. Add the beaten whites of 2 eggs, flavor with vanilla, pour into molds, and set to cool. When cold, put on ice. Serve with the following custard: Beat lightly the yolks of 2 eggs, add 1/2 cup sugar, and 1 pt. of sweet milk. Cook in double boiler until it thickens. Flavor with vanilla, and set to cool. Mrs. 0. H. Hostetter.

Baked Custards

1 qt. of milk, let come to a boil. Stir the hot milk into the yolks of 6 eggs, beaten light. Add 6 table-spoonfuls of sugar, 1 teaspoonful of vanilla. Pour into molds and set molds in a pan of boiling water, and bake in a hot oven 20 minutes.

Virginia Fitz.

Floating Island Dessert

1 qt. milk, in double boiler. Let come to a boil. Then add 2 tablespoonfuls of cornstarch mixed with a little milk and the yolks of three eggs well beaten. Boil well. Flavor with vanilla when nearly cold.

Floater

Beat the whites of 3 eggs to a stiff froth. Add 2 tablespoonfuls of granulated sugar, a little vanilla. Beat well. Spread on buttered pie-plate and place in oven until slightly browned. When cold cut with biscuit cutter and place on the custard.

Mrs. A. M. Heilman.