Cracker Pudding

One pt. milk, 2 eggs yolks well beaten, scant ½ cup cracker crumbs rolled fine, 2 tablespoonsful cocoanut. Bake ½ hour and then spread over it a frosting from the whites of the 2 eggs and a scant ½ cupful sugar. Bake in the oven. - Misses S. and E. Benton.

Rockefeller Pudding

One lb. dates, washed, pitted and quartered, 2 teaspoons baking powder, 2 eggs, 1½ lbs. English walnuts, 1 cup brown sugar, 3 heaping tablespoons flour. Bake 20 minutes. Serve with whipped cream or sweet sauce and jelly. - Mrs. A. R. McLaughlin.

Marshmallow Pudding

Dissolve 1 tablespoon of gelatine in 1/4 cup cold water. Dissolve ½ of pink tablet in tablespoonful cold water. Beat to a stiff froth the whites of 4 eggs. Add boiling water to gelatine to fill cup and beat into the whites of eggs. Add 1 cup of white sugar (granulated) and beat all together for 20 minutes or until it gets stiff. Take one-third of mixture and beat in dissolved pink tablet. Flavor the white as desired. Have mold ready, rinsed with cold water (a square granite pan preferred). Put into mold ½ of white mixture, then add the pink and last balance of white. Smooth each layer with knife. Let stand several hours before using. Serve with plain or whipped cream. Will serve 8 or 10 portions. Vary by using chocolate with the pink and shredded pineapple in white layer. It will keep several days. - Flora C. Standlee.

Frozen Plum Pudding

1 pint milk,

1 cup sugar,

6 eggs,

1 cup citron,

1 cup each raisins, dates, figs,

1 cup nuts,

2 teaspoons cinnamon, 2 teaspoons cloves,

5 c marshmallows.

Make custard of milk, sugar and eggs. When cool add cream. Fruit, spices, marshmallows and chocolate coloring. Pack in ice and let stand about three hours. Serve with Whipped cream. - Mrs. I. J. Stanley.

Frozen Date Pudding

1 quart milk (scalded), 1 cup sugar, 3 eggs,

Pinch of salt,

¾ cup dates or figs,

¼ cup English walnuts.

Beat eggs slightly, add sugar and salt, stir constantly while adding gradually the milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon. Flavor to taste. When custard is cool, add dates or figs and nuts chopped fine. Turn mixture into mold or freezer, pack in ice and salt and let stand several hours.

Mrs. Thomas Lowry.