Mocha Pudding

2 eggs.

1 1/2 cups scalded milk.

1 1/2 cups coffee.

1/2 cup sugar.

Cook ten minutes in double boiler and add:

2 tablespoons gelatine.

2 squares melted chocolate.

Yolks 2 eggs, well beaten 1/4 cup sugar.

Let cool a few minutes and then fold in the stiffly beaten whites of two eggs; flavor with vanilla. Cool in individual molds and serve with whipped cream. Serves eight persons.

Emily Gleason Perkins, Oklahoma City, Okla.

Boston University.

Steamed Carrot Pudding

1 cup grated raw carrot 1 cup grated raw potato 1 cup sugar Butter size of an egg 1 cup flour.

1 teaspoon grated nutmeg 1 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon soda mixed with potato.

1 cup raisins.

Mix well and steam three hours. Serve with sauce.

Marjorie L. Miller, Kewanee, Ill. Northwestern University.

Chocolate Rice Pudding

Boil rice until very soft. When nearly soft add chopped nuts, cocoa and sugar (as much as is desired). Boil all together. Beat an egg and add an equal quantity of canned milk. Stir into boiling rice mixture. Mix thoroughly and as soon as it begins to bubble, remove from stove, so as not to boil the milk. Add vanilla flavoring.

Marion Brown Corneliussen, University of Illinois.

Date Pudding

1/2 cup of pearl tapioca 1 cup of dates, chopped.

Whites of 2 eggs well beaten Little sugar.

1 teaspoon of vanilla.

Soak the tapioca for two hours in enough water to cover and cook until clear in two cups of water seasoned with a pinch of salt and one-quarter cup of sugar. Fold this in the stiffly beaten egg whites and let the mixture cool. Sugar the dates lightly and mix with the tapioca. Then fold in one-half cup of whipped cream. Garnish with whole fruit.

Lucile Peck, Menomonie Falls, Wis. Northwestern University.

Nesselrode Pudding

(Frozen).

3 cups cream 5 egg yolks 2 cups milk 1 pint nuts.

2 cups sugar.

Pinch of salt.

1/2 cup pineapple syrup.

1 cup candied pineapple.

Make a custard of the milk, sugar, eggs and salt. Strain, then cool. Add the pineapple syrup, cream. Then freeze. When partly frozen, add the nuts and fruits cut up. Serves twelve.

Lillian Hanson Halgren Menominee, Wis. University of Minnesota.