Pineapple Sauce

Three-fourths cupful of butter, one and one-half cupfuls of sugar, two tablespoonfuls of flour: beat to a cream and pour over it one pint of boiling water, flavor with one teaspoonful essence of pineapple. Mrs. Rose Humphreys, Alexis.

Queen Of Puddings

One pint of fine bread crumbs, one quart milk, one cup sugar, yolks of four eggs, piece of butter size of egg, one teaspoon vanilla. Bake until done but do not allow it to become watery. Spread with five or six peaches, sliced and sweetened. Three or four oranges may be used if preferred, (with a little cocoanut sprinkled on). Whip whites of four eggs to a stiff froth with five tablespoons of sugar and juice of one lemon spread on top and brown. Good cold.

Mrs. H. Walter. Mrs. Sarah Markee.

Marshmallow Cream

Ten cents worth of English walnuts, ten cents worth of marshmallows. one pint sweet cream, sugar to taste, two tablespoons gelatine. Whip cream, put in sugar, add nuts and marshmallows, cut in small pieces, melt gelatine in as little water as possible. Add gelatine last and beat enough to mix. Pour in shallow pan and let stand in cool place at least two or three hours before serving. Mrs. H. Walter.

Hingham Pudding

Three cups flour, one cup cold water, one-half cup sugar, one-half cup molasses, one-fourth cup melted butter, one cup raisins, (other fruit if desired), one egg. one teaspoon soda. Steam three hours and dry in oven a few minutes.

Opal S. Wolff.

Food For The Gods

One pound English walnuts chopped fine, two pounds dates, cut fine, two cups granulated sugar, six eggs, yolks and whites beaten separately. Nine tablespoons of rolled crackers, two teaspoons of baking powder mixed with crackers. Bake in slow oven one and one-half hours. To be eaten with whipped cream. This will serve from twelve to sixteen persons.

Harriett Stevenson.

Indian Meal Pudding

Into one quart of boiling milk stir one quart of sifted meal, then add one quart of cold milk, two well beaten eggs, one-half teacupful of sugar, a little salt, and spices to suit your taste: stir well; pour into a buttered dish and bake two hours. Serve with hard sauce made by beating equal parts of butter and sugar to a cream.

Baked Indian Pudding

Boil one quart of milk, stir in one-half pint of meal, let stand and cool, then add four eggs beaten, two cupfuls of sugar with a little butter. Bake three hours.

Mrs. M. E. Wharton.

Corn Meal Pudding

Stir into one quart of boiling milk the yolks of two well beaten eggs, to which a little cold milk has been added, three heaping tablespoonfuls of corn meal, one-half cupful of sugar. Cook five minutes, take from fire, add the beaten whites of the eggs, pour into a pudding dish and bake one hour. Serve with cream and sugar. Mrs. Caroline Calhoun.

Stir one pint of flour, two tablespoonfuls of baking powder, and a little salt into milk until very soft. Put in well greased cups one tablespoonful of batter, then one of any kind of berries, then one of batter. Place cups in steamer and steam one-half hour, and serve with cream. Isa B. Nesbitt.