Louisiana Fruit Pudding

Put in a sauce pan the juice of one can of pineapple, juice of 1 lemon, ½ cup sugar, ½ box of gelatine that has been dissolved, ½ cup of cold water. Let come to a scald, then pour over the well beaten whites of four eggs. Cut the pineapple in small pieces and add ½ pound of grapes halved and seeded. Arrange the fruit in molds, pour the liquid gelatine over it and let congeal. Serve with a custard made by cooking 1 pt. of milk, yolks of 4 eggs, sugar and vanilla to taste. Also serve with whipped cream.

Mrs. Otto Hervig.

Pineapple Pudding

½ box of gelatine,

1 can of grated pineapple.

Juice of one lemon,

½ cup of water, 1 cup of sugar.

Cook until smooth, remove from fire, stir constantly until beginning to congeal, add one pint of whipped cream, stir thoroughly. Put in molds and serve cold with whipped cream and candied cherries. This will serve twelve.- Mrs. E. Hassons.

Prune Pudding

Thirteen prunes, cooked down dry and chopped fine, 1 cup pulverized sugar, ½ teaspoon cream of tartar, pinch of salt. Mix these ingredients together. Fold in the beaten whites of 5 eggs. Put in buttered dish, set in pan of hot water, cover and bake 22 minutes. - Mrs. F. E. Gardner.

Strawberry Pudding

1 pint flour,

1 heaping teaspoon baking powder,

½ teaspoon salt,

1 egg well beaten,

½ cup sugar,

1 cup sweet milk,

2 tablespoons melted butter.

Steam one hour. Sauce: one cup butter, three cups sugar creamed, one or more quarts strawberries crushed, cook in a double boiler.

Mrs. Earl Naylor.

Banana Pudding

Six bananas sliced and juice of small lemon over them. Sauce: Boil ¾ pint milk, beat yolk of one egg and a level teaspoon of flour, with sugar enough to make it very sweet. When milk boils stir in the above mixture and let cool. Flavor to taste. - Mrs. L. W. Finch.

Cherry Pudding

2 tablespoons of butter, 1 small cup of sweet milk, 1 small cup of sugar,

2 cups of flour sifted with 1 teaspoon of baking powder.

Whites of two eggs beaten stiff, 1 cup of cherries from which juice has been drained. Sauce: Yolks of 2 eggs, 1 tablespoon of butter, 1 tablespoon of flour, 1 small cup of sugar, mix thoroughly, add 1 cup of boiling water and 1 cup of cherry juice. Stir until it thickens. - Mrs. Roy Kellar.

Lemon Rice Pudding

One-half cup of rice, boiled tender, ½ cup of sugar, 1½ cup of sweet milk, beat yolks of 2 eggs and sugar together and stir into the milk, with grated rind of 1 lemon. Cook until it thickens, stir in rice which should be salted a little, cover with frosting made from beaten whites, and juice of 1 lemon and 1 cup sugar, bake to a light brown - Mrs. W. I. Slemmons.

Rice Pudding

3 pints milk,

6 level tablespoons rice,

½ cup sugar,

½ cup raisins, Pinch of salt.

Put into a hot oven and bring to a boiling point as soon as possible. Let it remain just at, or just below, the boiling point until it is one homogeneous mass. Stir often during the first part of the baking and then let it brown on top. This should bake at least four or six hours in a very slow oven. - Mrs. A. S. Oakford.