Queen Of Bread Puddings

1 quart milk.

1 pint bread crumbs.

4 eggs.

1 cup sugar.

2 teaspoons butter 1/4 teaspoon salt 1 lemon (juice and rind).

Mix in order given, keeping out the whites of two eggs for meringue, and bake very slowly, like custard. When done cover with meringue made by beating the reserved egg whites to a stiff froth add the juice of the lemon and a tablespoonful of powdered sugar. Return to oven and brown lightly. This is a very old recipe and when carefully made is delicious.

Mrs. J. C. Billingslea.

Maple Mousse

1 cup maple syrup 4 tablespoons Knox gelatine 1 cup nut meats.

1 1/2 cups Bowman's whipping cream 3 egg yolks 1 cup cold water.

Boil syrup, pour gradually over beaten egg yolks, cook until it begins to thicken. Add gelatine dissolved in cold water and nut meats; put on ice and, when it begins to set, fold in whipped cream and set away to become firm. Serve with whipped cream.

Mrs. C. H. Lloyd.

Vanilla Charlotte Russe

2 cups cream 1/2 cup powdered sugar 1 teaspoon Knox gelatine.

2 tablespoons water.

3 egg whites.

1 teaspoon vanilla.

Beat cream until stiff, add sugar, flavoring and egg whites, also beaten stiff. Soak gelatine in water and place over hot water until dissolved. Then add to previous mixture. Line sherbet glasses with sponge cake or lady fingers, fill with mixture, chill and serve.

Mrs. C. R. Jones.

Creamed Prunes

3 cups prunes Water to cover Sugar to taste.

Flour Milk.

Soak prunes over night and cook in the water until tender. Remove from water. Sweeten juice to taste and thicken as for white sauce using milk and flour. For each cup of juice use half a cup of milk and four tablespoons flour.

Lillyan Short.

Orange Charlotte

1 cup orange juice 1 lemon.

1/2 package Knox gelatine.

2 tablespoons cold water 1 cup boiling water 1 pint whipping cream.

Soak gelatine in cold water and dissolve in boiling water. Add fruit juice and sugar and take from fire. When mixture begins to set, fold in the cream whipped stiff. Mold and chill. Serves eight to ten.

Mrs. J. Roy Skiles.

Coffee Bavarian Cream

1 level tablespoon granulated gelatine 1/4 cup cold water 1 1/2 cups cold milk 1/4 teaspoon vanilla.

1/4 cup finely ground coffee 1/2 cup sugar 1 cup whipping cream.

Soak gelatine in cold water ten minutes. Mix coffee with cold milk and let come to a boiling point. Remove from fire, let stand five minutes, then strain through cloth. Add gelatine and stir until dissolved. Add sugar and stir until it is dissolved. When cool place in refrigerator. When mixture begins to thicken, add the cream beaten stiff and flavored with the vanilla. Set on ice to harden. Serve with a little plain whipped cream flavored with a few drops vanilla.

Courtesy of Chase & Sanborn Company.