Sauce For Same

Melt 1 glass of currant jelly in a little water. Add Swedish punch or sherry to taste. This should be thin enough to pour.

Jerusalem Pudding

Put 1/2 pint rice flakes in double boiler with 1 pint milk and cook 5 minutes. Cover 1/4 box gelatine with 1/4 cup cold water, soak 10 minutes, add to hot rice, add 3/4 caps sugar, 1 teaspoon vanilla. Take from fire, 2 figs, 12 dates chopped fine, set in bowl to cool. When it begins to harden stir in 1 pint whipped cream. Mold and serve with whipped cream.

Frozen Rice Pudding

(Mrs. G. A. Mason.)

1/2 a cup of rice put to boil in quart of cold water. Let it come to the boiling point, then strain the water off and add 1 quart of hot milk and the grated rind of 3 oranges.

Boil in double boiler 1 hour, then add 2 scant cups of sugar, 1/8 spoon of salt, and boil one-half hour longer, or until tender. Set away to cool. Whip 1 pint of cream, add to the cold rice with the juice of 3 oranges and freeze.

Velvet Jelly

Ingredients. - 3/4 cup sherry, 3/4 cup sugar, 3/4 pint cream 1/2 box Cox gelatine, juice of half of lemon, rind of 1 lemon. Mode. - Soak gelatine in cold water, heat gelatine, wine lemon and sugar thorough. Do not let the mixture boil, then take off fire and let stand till cool. Add cream, beat and put into molds.

Biscuit Glace

1 quart cream (very rich), yolks of 6 eggs, 1/2 pound (scant) sugar, powdered, 2 tablespoons of vanilla, 2 dozen macaroons. Beat eggs, sugar and vanilla together until very light. Then whip the cream til] very stiff and add macaroons rolled very fine. Mix the eggs and sugar with the cream. Do not stir them in or the cream will not remain stiff - but take a knife and turn the mixture in. Have ready a bucket, fill it and pack immediately in ice and salt. Have the ice all ready before whipping the cream, as it must not stand. Use a quantity of salt, as it needs to freeze quite hard, and there is not the body to it, there is to ice cream.

Snow Pudding

Ingredients. - 1 pint of milk, 3 ounces of bread crumbs, grated rind of 1 lemon, yolks of 3 eggs, 2 ounces of butter, sugar to taste. Mode. - Cover the bottom of the dish with any kind of preserves, pour the mixture over it and bake an hour, beat the whites of eggs and a little sifted sugar into a stiff froth. Just before taking it out of the oven and pour over. Put it into the oven a few minutes to brown. This pudding is best cold.

Markshmallow Pudding

(Mrs. Frank P. Hawkins.)

Soak 2 dozen marshmallows 4 hours in cream flavored with a cup of caramelized sugar. Cut an angel cake in half cross ways. Spread a portion of the marshmallow preparation on the lower half of the cake, put on the upper half and cover it with the rest of the marshmal-lows. Cover the whole of the cake, or heap on the top only, sweetened and seasoned whipped cream. A little elaboration in the way of candied cherries, violets may be used as a finish.