From Miss M. E. Chambers

Two and three-quarter cupfuls of scalded milk, 1/4 cupful of cold milk, 1/3 cupful of corn-starch, 1/4 cupful of sugar, 1/4 teaspoonful of salt, 1/2 can grated pineapple, whites of 3 eggs. Mix corn-starch, sugar and salt; dilute with cold milk; add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook 15 minutes. Add whites of eggs beaten stiff, mix thoroughly. Add pineapple just before mould ing. Fill individual moulds, previously dipped in cold water. Serve with cream. To be eaten cold.

Pineapple Pudding

From Mrs. W. H. Matson

One can of pineapple, dice it; dissolve 1 tablespoonful of gelatine in 1/2 cupful of water, add to pineapple and juice, and bring to boiling point; set aside to become firm; when time to serve take from mould, cut up into bits, and mix with 1/2 pint of cream well whipped.