"Man shall not live by bread alone."

Marshmallow Cream Pudding.

One tablespoonful granulated gelatine dissolved in 1/2 cup of cold water; put it over the fire and bring to a boil, stirring constantly. Take it off and stir in 1 cupful of cold water; let it stand while you beat the whites of 4 eggs to a standing froth; add to this 1 cupful of sugar and the gelatine. Beat steadily until it begins to thicken. Stir into it 2 teaspoonfuls of vanilla, and 1 cupful of chopped English walnuts. When very thick form into molds and set upon ice. Serve with whipped cream and candied cherries. This recipe makes enough for ten people.

Mrs. Jeter.

Chocolate Cream Pudding.

Two ounces (4 tablespoons or 1 square) of chocolate, 3 level teaspoons corn starch mixed with 6 tablespoons cold water, 1 pint boiling water, whites of 3 eggs, 1/2 cup of sugar. Pour boiling water on to cornstarch and cook a little. Add chocolate, then sugar, and cook until chocolate becomes dissolved in mixture. Pour onto beaten whites of eggs and mold in dish.

SAUCE - Mix together 1 tablespoon cornstarch and 2 tablespoons cold water, then 1 pint scalded milk, add 1 cup sugar, 2 ounces chocolate and 1 teaspoon vanilla.

Miss Vera DeForest.

Fig Pudding.

Two pounds figs washed, dried and minced; 3 cups fine bread crumbs, 4 eggs, 2-3 cup powdered suet, 2 cups milk, 2-3 cup white sugar, a pinch of soda dissolved in hot water and stirred in the milk, a little salt. Soak the crumbs in the milk, stir in the eggs, well beaten; beat all ingredients three minutes. Put in bag and steam 3 hours. Eat hot with brand}' sauce.

Mrs. Gilmer

Fruit Pudding.

Beat the whites of 6 eggs very stiff; add 6 tablespoons granulated sugar. 1 cup blanched almonds, 1/2 cup candied cherries, juice of 1 orange. 1 teaspoon vanilla. Cut the pineapple from 1 can in little cubes and add 1 tablespoon Knox's granulated gelatine, soaked in enough pineapple juice to soak, then add a very little hot water, just enough to dissolve gelatine. Then add to the rest and put in mold. Serve with whipped cream with cherries dotted around.

Mrs. W. H. DeForest

Prune Whip.

One-thifd pound of prunes, 1/2 cup sugar, whites of 5 eggs, !/2 tablespoon lemon juice. Cook prunes till soft, chop fine, add sugar and cook 5 minutes. Beat whites of eggs till very stiff, add prune mixture gradually when cold. Pile lightly in buttered pudding mold and bake 20 minutes in slow oven.

Miss Hanvey, Hollywood, Cal.

Pudding.

One tablespoon butter, 2 tablespoons sugar, 1/2 cup milk. 1 cup raisins, 1 teaspoon baking powder. Thicken with flour and steam.

Apricot Pudding.

Butter dish and fill with apricots (either canned or fresh) to depth of 2 inches, season with butter, sugar and cinnamon. Cover with rich biscuit dough and bake till brown.

Apple Fool.

Stew 6 large apples and rub through the colander. While hot, stir into them a tablespoonful of melted butter, a cupful. of sugar, and the yolks of 2 eggs, well beaten. Whip all together until light. Put in fruit dish and spread on the top the beaten whites mixed with 3 teaspoonfuls of sugar. Any tart fruit is nice made in this manner.

Mrs. L. G. Hoyt.