Chocolate Tapioca

(Van Nortw'K.)

1 large tablespoon tapioca, 3 tablespoons sugar, 1 pint milk, 1/2 square chocolate (melted first), 1 teaspoon vanilla. Heat milk, then add tapioca. If "minute" tapioca, boil in milk at least half an hour. Then add sugar and chocolate; when these are well cooked together, take off the stove and add vanilla. Serve cold, with whipped cream.

Cherry Tapioca

(Mrs. V. M. Watkins.)

Put 4 tablespoons of tapioca in a pint of water to soak over night. In the morning pit a pint of cherries, add the juice of cherries to a pint of water and the tapioca, and let simmer for 20 minutes; add sugar to make quite sweet and lastly add cherries, cook a while longer then set away on ice to cool; and serve with whipped cream.

Lemon Sponge

(A. L. M. S.)

Ingredients. - 1 ounce of gelatine, 1 pint cold water, rind of two lemons, 3/4 pound of loaf sugar, juice of three lemons, whites of 2 eggs. Mode. - Add water to gelatine and let it stand for 20 minutes. Then dissolve over the fire. Add the rind of the lemons thinly pared, sugar and lemon juice, beat all for 2 minutes, strain and let it stand till nearly cold. Add the whites of 2 eggs well beaten and swish until it becomes of the consistency of sponge. Put lightly into a glass dish and make it look as rough as possible on the top.

Lemon Pudding

(Mrs. T. R. Wyles.)

3 heaping tablespoons cornstarch, made thin in cold water. Add 3' cups boiling water. Cook until thick, stirring all the time. Add 2 cups of sugar, grated rind 2, juice of 2 large lemons, and last 2 eggs beaten together. Bake 20 minutes in buttered dish. Serve ice cold with cream.

Gooseberry Fool

(A. L. M. S.)

Ingredients. - 1 quart of ripe gooseberries, 1 table-spoonful of butter, 1 teacupful of sugar, 3 eggs, 3 table-spoonfuls of white sugar. Mode. - Stew the gooseberries in just enough water to cover them. "When soft and broken rub them through a sieve to remove the skins. While still hot, beat in the butter, sugar and yolks of the eggs. Pile in a glass dish and heap upon the top a meraugue of the whipped whites and white sugar.

Huckleberby Pudding

1 quart flour, 1 pint New Orleans molasses, 1 teaspoon soda, 1 quart huckleberries. Mix 1/2 molasses and soda well before adding.

Mock Banana

Apple sauce cooked in usual way, sweetened and flavored with banana flavoring. Add beaten white of an egg. (Delicious).

Jam Pudding

Whites of 4 eggs, 1/2 cup powdered sugar, 1/2 cup strawberry jam. Beat eggs very stiff, add sugar and jam and continue beating. Bake in slow oven 45 minutes, stand in pan of water when baking. Make a custard of yolks of eggs, put around pudding and add whipped cream in center. This must be baked in tin with funnel center.

Prune Souffle

"Whites of 3 eggs beaten stiff, 3 dessertspoonfuls sugar, 15 prunes, mashed fine. Butter double boiler thoroughly, steam pudding one hour. Serve with whipped cream. (Excellent and does not fall.)