cupful of sour cream, a pinch of soda, and one cupful of any preferred jam. Bake until done and serve with sauce.
MARQUISE PUDDING
Get an oblong loaf of angel food from the baker's and scrape off the frosting. Cut the cake into half-inch slices and arrange on a platter. Sprinkle with candied fruit and chopped nuts, and cover with whipped cream.
MAPLE CUSTARD
Six eggs, three cupfuls of milk, a pinch of salt, and half a cupful of heavy maple syrup. Mix and bake according to directions given for cup custards.
ORANGE JELLY
Half a package of gelatine, half a cupful of cold water, the juice of a lemon, one cupful of boiling water, and two cupfuls of orange-juice. Soak the gelatine in cold water, add the boiling water and half a cupful or more of sugar. When cool, add the lemon- and orange-juice, strain through cheese-cloth into moulds and chill. A fine orange flavor may be secured by grating the orange rind into the juice, letting it stand for an hour or two, and straining
