Tapioca Pudding

3 tablespoons pearl tapioca Water to cover 3 eggs 1 scant cup sugar.

1/2 tablespoon butter 1 quart hot milk 1 teaspoon desired flavor.

Soak tapioca over night in the water. Beat the egg yolks with the sugar and butter. Stir into hot milk and cook to a very thick custard, flavor and cover with the stiffly beaten egg whites to which has been added a lounding teaspoon of sugar.

Mrs. Amelia Merrell.

Ginger Pudding

1/2 box Knox gelatine 1/4 cup cold water 1 pint boiling milk 3 eggs.

1 cup sugar.

3/4 cup preserved ginger.

1/2 pint whipped cream.

Soak gelatine in water. Pour on boiling milk and beat with egg yolks and sugar until foamy. Cook in double boiler until slightly thickened. Strain if necessary and add ginger, cut fine. When beginning to thicken fold in the stiffly beaten egg whites and the whipped cream. Pour into mold and serve with whipped cream.

Mrs. Harris Franklin Rall.

Pine Apple Dessert

2 teaspoons butter 1 cup brown sugar 1 cup crushed pineapple For Batter: 1/2 cup butter 1 1/2 cup granulated sugar.

1 egg beaten 1/4 teaspoon salt.

1 cup cold water.

2 teaspoons Royal Baking Powder 1/2 teaspoon lemon extract.

Melt butter in baking pan. Add sugar and blend the two. Over this spread the pine apple and pour over it the batter.

Mrs. William G. Alexander.

Torte

6 egg whites.

Salt.

Beat fifteen minutes.

1 tablespoon vinegar.

1 teaspoon vanilla.

2 cups granulated sugar Beat all together fifteen minutes.

Bake in slow oven one and one-half hours. Fill with fresh fruit and spread with whipped cream.

Laura L. Fenner.

Lemon Pudding

1 large lemon.

1 egg.

1 tablespoon butter.

1 1/2 cups sugar.

2 1/2 cups cold water.

1 1/2 cups Gold Medal flour 2 heaping teaspoons.

Royal Baking Powder.

Slice the lemon very thinly into a baking dish and cover with one cup of sugar and two cups cold water. Let stand two or three hours, or over night. Mix the other ingredients, first sifting flour and baking powder together. Dip the resulting batter carefully over the lemon and bake for about half an hour in a moderate oven. The lemon syrup in the bottom of the dish serves as a sauce for the pudding.

Mrs. Ernest E. Olp.

Fig Pudding

3 eggs Butter Sugar.

Figs.

Bread crumbs.

Weigh the eggs and take butter, sugar, breadcrumbs, figs, each the same weight as the eggs. Beat butter and sugar together, add yolks of eggs, figs and breadcrumbs. Last of all the beaten whites. Steam two hours. Serve with any desired sauce.

Mrs. C. W. Olson.

Butterscotch Pudding

1/2 cup brown sugar 1/4 cup Gold Medal.

Flour 1/8 teaspoon salt.

2 cups milk 1 level teaspoon butter 1 egg, well beaten 1 teaspoon vanilla.

Mix the brown sugar, flour and salt thoroughly in the top of the double boiler. Slowly add the milk mixing well, set the top over the bottom of the boiler and cook for twenty-five minutes after the water begins to boil. Add the egg and butter and cook two minutes more, add the vanilla and mix thoroughly. Pour into mold or serving dish and set in ice box until very cold. Serve with Bowman's cream.

Mrs. Peter W. Finger.