Roley Poley Pudding

1/2 pt. preserves, or cooked fruit

8 ozs. flour.

4 ozs. shredded beef suet.

1/2 teaspoon salt.

2 tablespoons ice water.

Make a pastry of flour, suet, salt and ice water, roll several times. Butter the sheet with preserves or fruit, leaving one inch from each side, then roll and put into a well floured cloth and boil 1 1/2 hours. Serve with sweet cream or foam sauce.

Snow Jelly

Whites of 8 eggs.

1/2 box gelatine.

Juice of 4 lemons.

2 cups sugar.

1 1/2 cups water.

Dissolve the gelatine in cold water, add the lemon juice and sugar, cook about 5 minutes, then strain; when cold stir in the whites of eggs beaten to a stiff froth, and put on ice several hours before serving. It is also very nice when made of 3/4 cup of strawberries or 3/4 cup of crystallized cherries and the juice of 2 lemons instead of the juice of 4 lemons.

Souffle Pudding

3 tablespoons flour.

1 pt. milk.

1 1/2 tablespoons butter.

3 tablespoons sugar. 5 eggs.

Boil the milk with butter, stir in flour and sugar and let cook until thick, put aside until cold; then stir in the yolks beaten very light and add the whites of eggs beaten to a stiff froth; put this in a buttered dish, set into a pan of water and bake about 20 minutes. Serve with hard sauce made of butter and sugar creamed, with a little brandy.

Tapioca Pudding

1 small cup tapioca. 1 doz. apples.

2 cups sugar.

Pare and core apples, put into baking dish and cover with sugar. Soak the tapioca in one quart of water 4 or 5 hours, then pour over apples and bake slowly 1 1/2 hours. Serve cold with cream.

Wine Jelly

2 ozs. gelatine dissolved in 1 1/2 pts. cold water. 1 1/2 pts. boiling water. 10 ozs. sugar.

3 lemons.

Shells and whites of 3 eggs. 1/2 doz. cloves.

2 sticks cinnamon. 4 pieces mace. 2 1/2 gills sherry. 1 1/2 gills brandy.

To the dissolved gelatine add the boiling water, spices, sugar, juice of 3 and rind of 2 lemons and 1 gill sherry, boil this 5 minutes, then add the egg shells crushed and the whites of eggs whipped stiff and boil 2 minutes longer, strain white hot 3 times through a flannel cloth dipped in hot water; when cool add the balance of wine and brandy. Put into moulds and place on ice to congeal. Sliced oranges or grapes can be added to the jelly before putting on ice to congeal, if desired.