Raspberry Sponge

Cook one cup sugar and one-half cup water till it spins a thread. Add gradually the stiffly beaten whites of three eggs, beating till smooth, and then set aside to cool. Mash and rub through a sieve enough raspberries to measure one cup. Soak a level tablespoon gelatine in one-fourth cup cold water and dissolve by standing in hot water and add, with juice of one lemon, to the mashed berries. Stand aside to chill and when the mixture begins to thicken add by spoonfuls to the beaten whites. Turn into a mould and set on ice, serve with whipped cream and garnish with whole berries. Mrs. S. A. D. Farr.

One-fourth box gelatine in one-fourth cup water, dissolve by standing in hot water. One cup sugar ,one cup grape juice, the juice of one lemon, strain in the gelatine. Let it cool, when it begins to stiffen beat into it the whites of three eggs beaten and put into mold. Elizabeth Winders.

Sponge Pudding

One-fourth cup sugar, one-half cup flour, one pint boiling milk, five eggs. Wet sugar and flour with three or four tablespoons of cold milk, stir into boiling milk and cook until it thickens and is smooth. Add butter, stir in beaten yolks of eggs, add the stiffly beaten whites, flavor with vanilla. Bake three-fourths hour, set in pan of hot water, serve with cream sauce.

Creamy Sauce

One cup powdered sugar, one-third cup butter, one teaspoon vanilla, one-third cup cream. Beat butter to a cream, add sugar; when light and creamy put bowl in basin hot water, stir until like putty; remove from hot water and stove and beat in cream. Blanche McKinney.