RENA HERMAN

One quart milk, % box gelatine, 4 eggs, y2 cup sugar, 10c macaroons, flavor with vanilla. Boil milk, dissolve the gelatine in a little cold water, add gelatine to milk, beat yolks of eggs and sugar together and add to milk, let come to a boil, add beaten whites of eggs, break up macaroons and add last. Then beat entire mixture, let get cold and serve with whipped cream. MRS. S. FRANK.

Fig Pudding.

One-half pound of figs, % pound of grated bread crumbs, 2y2 ounces powdered sugar, 3 ounces butter, 2 eggs, 2 teacups milk. Chop the figs and mix with butter. Then add the other ingredients. Butter and sprinkle a mold with bread crumbs, pour in pudding and boil three hours. Serve with a hard sauce of butter and sugar.

MRS. ELLIS H. GROSS. Delmonico Pudding.

Pour 3 cups of milk over y2 box Knox's gelatine and let stand 1 hour. Beat yolks of 4 eggs with 2 cups sugar until creamy. Mix with milk in which gelatine has been dissolved and boil in double boiler until it thickens. Pour out and cool. Beat 4 whites and stir toegther. Cut 1 slice candied pineapple into small pieces and pour maraschino juice over it. Crush macaroons (about 10 cents' worth) into pineapple; also cut small bottle of maraschino cherries up with it. Put in bottom of pudding dish 1 layer of fruit and macaroons and then 1 layer of boiled mixture, alternating until all is used. Let stand 24 hours. Serve with whipped cream. MRS. JACOB R. HILLER.

A Dainty Dessert.

One pint thick sweet cream, 1 2-pound can grated pineapple, 1 tablespoon gelatine, white of 1 egg and y2 cup sugar. Whip cream to stiff froth, add the well-beaten white and the pineapple and sugar, then the gelatine, dissolved in a little milk. Serve on slices of angel food cake. LOTTIE LEWIS.

Pineapple Meringue.

Select a medium sized pineapple, chop, add 1 cup sugar, 1 cup water. Stir until sugar is dissolved and cook until thick and rich. Beat yolks of 6 eggs well and pour over 3 cups very hot milk. Mix well and cook in double boiler until a little thick, stirring constantly. Pour cus- tard into bowl and chill, then add pineapple syrup and 2 teaspoons gela- tine. Pack in mold for 8 hours. Serve with whipped cream. For 12 persons. MRS. A. DINKELSPIEL.

35c buys a 2 oz. bottle of Mapleine — enough for two g-allons of syrup.

ONE THOUSAND FAVORITE RECIPES

Pineapple Cream. Line a fruit dish with lady fingers. Then cover with grated pine- apple (sweetened to taste). Cover the whole with whipped cream and set on ice until ready to serve. MRS. J. R. HILLER.

Pineapple Pudding.

Cook juice of one can pineapple, y2 glass sherry wine, y2 cup sugar, y2 box Knox's gelatine; let cool. Whip whites of 2 eggs, also 1 pint of whipping cream stiff. Mix all together. Cut pineapple in little squares, add some chopped walnuts and a few candied cherries. Put in mold one layer of the pudding then layer of fruit and so on until mold is full. Can use the same with orange juice and oranges.

Sauce — Yelks of 2 eggs, use little cream of pudding, little brandy, y2 cup milk, a little sugar; boil and when cool, whip.

MRS. E. BORIES. Rice and Fruit Dessert.

Cook 1 cupful of rice in plenty of boiling salted water 20 minutes, drain and steam for 10 minutes — shake lightly into a large high bowl while warm; let it mold into shape. Meantime open a can of fruit, pears, peaches, anything desired, or use fresh fruit; pineapple is very fine; apricots are delicious. Drain juice from fruit and cook with sugar until it forms a syrup; in using fresh fruit make the syrup; lay the fruit in syrup for a few minutes, then unmold the rice in a large flat dish, cover all over with the fruit; then pour syrup over until all is used. Served either hot or cold, with whipped cream.

Macaroons may be used instead of fruit, using maple or wine fla- vored syrup. MRS. N. DEGGINGER.

Nut Loaf.

One pint chopped nut kernels (walnuts), 1 quart grated bread crumbs, or you can soak bread in water; % pound butter. Pour 1 pint boiling water over all. Add 1 egg well beaten, salt and pepper. Butter a baking dish, cover the buttered surface with bread crumbs and pour in the mixture. Bake in a moderate oven about 1 hour. Turn out on a platter. Garnish and serve with cranberries.

MRS. MARTIN JACKSON.

Matzo Kugel. Soak 6 matzos, heat some fat in a spider, press all the water out of the matzos and dry in the spider of heated fat. Add about y2 pound matzo meal. Stir the matzo and the meal together, add by degrees 10 eggs, one yolk at a time, 3 or 4 pounds pounded almonds, 1 cup sugar and grated peel of a lemon. Add one sour apple grated, a pinch of salt, and last beaten whites of the eggs. Add raisins, currants and citron. Line pudding dish well with fat and pour about half a pound of hot fat over kugel.

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