Swedish Pudding

2 qts. milk, 2 eggs, 1 cup flour, 1 scant cup sugar, 1 cardamon seed, crushed. Heat milk lukewarm, dissolve 1/2 tablet rennet and add to milk, set aside to settle but do not stir. Serve with crushed fruit.

- Mrs. I. Mogren.

Tapioca Pudding

1/2 cup pearl tapioca, 2 cups water, 1 quart milk, 1 tsp. butter, 3 eggs, 1 cup sugar, flavoring.

Wash the tapioca in several waters and let soak over night. Heat the milk with the butter. Beat the yolks of eggs with 7/8 cup sugar and a pinch of salt. Add to the hot milk and boil for 5 minutes. Remove from fire and add flavoring. Pour into pudding dish. Beat the whites of eggs stiff, add 3 tbsp. sugar, spread on top of pudding and brown in oven.

- Mrs. Amelia Merrell.

Apricot Whip

1 cup of apricots soaked and cooked, then pressed through strainer. Beat in the white of 1 egg and 3/4 cup of sugar. Beat for 15 or 20 minutes, then set aside to cool. - Mrs. D. M. Cook.

Blueberry Heavenly Hash

1 qt. blueberries, washed and sugared, 2 pkgs. Angelas Marshmallows cut in fourths, 1 qt. whipped cream. Mix about 1/2 hr. before ready to serve.

- Marion McGauran.

Caramel Custard

1 quart milk. If cups sugar, 5 eggs, pinch of salt. vanilla to flavor. Turn milk into Saucepan to warm, put sugar into large bottom saucepan to be caramelized by stirring over a slow fire, until a brown syrup. Pour in hot milk and set aside until dissolved - several hours. Beat whole eggs, add milk mixture, salt and vanilla. Pour into shallow baking dish and bake in slow oven for about 1 hour. Ample for 8 persons.

- Mrs. H. S. Camp.

Chocolate Pudding

Cook in double boiler, 2 squares of chocolate, 1/2 cup sugar, 4 tbsp. boiling water. Add 1/2 cup sweet cream. 2 yolks of eggs well-beaten, and 1/4 cup milk. Lastly add the well-beaten whites. Cook 15 minutes. Serve cold with whipped cream. - Mrs. George F. Tyson.

Creme Caramel

Boil 1 pt. milk in double boiler. Caramelize 1 cup brown sugar, add to hot milk and stir until dissolved. Remove from fire, add yolks of 2 eggs, 3 dessert spoons cornstarch, and 1 cup cold milk. Return to fire and cook until the mixture thickens. Remove from fire and stir in Stiffly-beaten whites of eggs, flavor with vanilla and beat well. Put in glasses and serve with whipped cream.

- Mrs. Mary Curtiss.

Delicious Dessert

1/2 box Plymouth Rock Gelatine soaked in 1 cup cold water 10 minutes. Put cup in hot water until melted. Cool and add to it 1 pint whipped cream. Make a costard of 1 pint of milk, 2 eggs, and 1/2 cup sugar. Cook until thick, and let cool. Whip all together, and serve with sun-preserved strawberries.

- A. C. K.

Fig Charlotte

Soak 1 tbsp. of gelatine 1//2 hour in 1/4 cup of cold water. Add 1/4 cup boiling water and 1 cup of sugar. When cool. add 1 pint cream, whipped stiff, 1 tsp. vanilla and 1/2 pound figs chopped fine. Place in cool place to harden. - Mrs. V. White.