Apple Tapioca

Soak ¾ cup pearl tapioca for 1 hour in enough cold water to cover; drain, add 2½ cups boiling water and ½ teaspoon salt. Cook in double boiler until transparent. Core and peel 7 sour apples, arrange in buttered pudding dish and fill cavities in them with ½ cup sugar. Pour tapioca over them and bake in moderate oven until apples are soft. Serve with sugar and cream or with hard sauce. - Mrs. W. E. Shaw.

Date Tapioca

1 quart milk,

2 large tablespoons minute tapioca, ½ cup sugar,

1 cup chopped dates, 3 eggs.

Stir frequently for fifteen minutes in a double boiler the boiling milk and tapioca and sugar. Add the yolks of eggs which have been slightly cooked about three minutes before removing from fire. When partially cool, stir in the date; cover with the well beaten whites of eggs, with one tablespoonful of sugar added, and brown quickly in oven.

Mrs. Merrill Schnebly.

Apple Dumplings

Pare and dice apples. Boil in small amount of water until tender. Sweeten to taste and flavor with either cinnamon or nutmeg. Add a little dissolved flour and juice. Place in pastry that has been spread with butter and roll up so as to hold in the juice. Bake until light brown and serve hot with drawn butter sauce. - Mrs. Gloyd W. Wray.

Rhubarb Dumplings

1½ cups flour,

3 teaspoonsful baking powder,

½ cup milk,

¼ cup shortening, ½ teaspoonful salt, 2 tablespoonsful sugar.

Fill muffin pans half or ¾ full of rhubarb, and drop the above mixture from spoon on top of rhubarb. - Eva Straesser.

Pineapple Fluff

One cup shredded pineapple, ½ cup English walnuts, ½ lb- rnarsh-mallows cut into 4 or 5 pieces, 1 teacup whipped cream. Mix all together and serve cold. Can be made several hours before serving.

Miss Eva Dailey.

Marshmallow Fluff

One can pineapple cut in small pieces, 1 cup English walnuts, 1 lb. white grapes seeded and cut in halves, 1 lb. marshmallows cut in quarters. Dressing: Cook yolks of 4 eggs with ½ cup of sweet cream and juice of one lemon. When cool, add ½ pint cream whipped and mix with the fruit. Let stand 24 hours. - Mrs. J. E. Goodrich.

Raisin Puffs

½ cup sugar, ½ cup butter,

1 cup sweet milk,

2 eggs,

1 cup raisins,

2 cups flour,

3 teaspoons baking powder.

Put in jelly glasses, fill glasses half full. Steam 1 hour. This will make eight puffs. Sauce for same: 1 cup sugar, ½ cup butter, yolks of 2 eggs, 2 tablespoons flour, 1 pint of boiling water. Cook for a few minutes then remove from stove and add juice of one lemon.

Mrs. G. E. Wilde.

Prune Whip

Wash and stew till tender, 1 lb. of California prunes; set aside to cool. Remove seeds and skins, beat hard, add 2 cups of sugar, stir in the whites of 5 eggs, whipped stiff, beat again; pour into a pudding dish and bake over a pan of hot water until it puffs and is of a golden brown color. Oven should be medium hot. Serve hot with whipped cream.

Mrs. O. P. Westervelt.