Bavarian Cream

(Mrs. Hastings.)

3 eggs; 2 teaspoonfuls of powdered gelatine; 1 cup milk; 3/4 cup sugar; 1 pint cream; vanilla flavoring. Dis-sole gelatine in milk; bring to a boil in double boiler; add yolks of eggs, well beaten, with sugar; and boil 2 or 3 minutes. Eemove and cool. Then add cream and whites of eggs, well beaten. Pour into moulds and eat with whipped cream.

Sliced Bananas

3 bananas sliced; juice of 1 orange; 1/2 cup sugar. Set in cold place two hours, cover with whipped cream and serve.

Steamed Chocolate Pudding

(Mrs. L. G. Yoe.)

1 egg, 1- cup sugar, 1/2 cup milk, 1 cup flour, 1 heaping teaspoon baking powder, 1 1/2 square Baker's chocolate, 2 tablespoons butter, 1 teaspoon vanilla. Mix egg and sugar, add chocolate and butter which have been melted together - then milk, vanilla and flour. Steam in melon mould 2 hours. Serve hot with sweetened whipped cream.

Chocolate Pudding

(Mrs. J. V. Brown.)

1 pint boiled milk, 1/2 cup bread crumbs, 1 tablespoon melted butter, 1/4 cup sugar, 3 tablespoons chocolate, 2 eggs, little salt, bake and serve with hard sauce.

Steamed Chocolate Pudding

3 tablespoons butter, 2/3 cup sugar, 2 1/4 cup flour, 4 1/2 teaspoons baking powder, 1/4 teaspoon salt, 2 1/2 squares Baker's chocolate, powdered and melted, 1 cup of milk, 1 egg, cream together the butter and sugar, add the egg7 well beaten then the milk. Sift the flour, to which the baking powder and salt has been added, three times. Mix gently with the butter, sugar, egg and milk, adding the melted chocolate last. Turn into a buttered mold that may be covered tightly and steam for 2 hours. Serve with cream sauce.

Pinehurst Chocolate Pudding

(Bessie S. Bullard.)

10 tablespoons grated bread, 6 tablespoons grated chocolate, 1 pint milk, boil until thick; when cool add 1 pint granulated sugar, 6 egg yolks, 2 egg whites beaten together. Bake in moderate oven, about 45 minutes. Make a meringue of the other 4 whites. Place on top and brown. To be eaten cold with cream.

Chocolate Pudding

(Mrs. T. E. Wyles.)

Scald 1 quart of milk. Into this stir 3 tablespoons of grated chocolate. When cold add 5 eggs, (reserving the whites of 2 eggs), 5 tablespoons of sugar, 1 tablespoon of cornstarch dissolved in a little cold milk. Flavor. Bake 1/2 hour. Serve cold, covering with the whites of 2 eggs, beaten with 1/2 cup brown sugar, or whipped cream if desired.

Caramel Custard

(Mrs. Ives.)

Break 3 eggs into a bowl, beat well and add 1/4 cup sugar. When that is mixed well put in 1 pint of milk and 1/2 teaspoon vanilla. Then pour on the following-caramel, 1 cup granulated sugar, melt slowly, taking care not to burn, add gradually 1/2 cup hot water, stir till free from lumps. Pour this into 9 greased cups and over it pour the custard. Place them in a baking pan containing water and bake in a hot oven about 25 minutes or until a knife can be put in and drawn out without the custard sticking to it. Serve cold with cream.