into the siffly beaten egg whites and continue beating for 10 minutes. Serve with custard or any preferred sauce, or with shredded pineapple and whipped cream.—Alicia K. Steinhoff.
Strawberry Pudding.
Take a quart of ripe berries and mash in a deep dish; sugar well. Scald 1 quart milk, add a pinch of grated lemon rind and thicken with cornstarch and the yolks of 2 eggs. Set aside to cool. Beat the 2 egg whites to stiff froth. Pour the custard over the berries, then the egg whites on top. Put in hot oven for few minutes to brown the egg whites slightly. Serve very cold.—Flora Hemler.
Strawberry Pudding.
One quart bread crumbs, 1 quart milk, 4 egg yolks, ½ cup sugar, ½ teaspoon salt, and a piece of butter the size of a walnut. Mix all together and bake. Spread with 3 pints sugared berries. Beat the egg whites with a little sugar, spread on the berries, and put in oven to brown.—Mrs. Mandel Z.
Strawberry and Rhubarb Sauce.
One quart strawberries, 3 to 4 pounds rhubarb, sugar to taste. Procure crisp young rhubarb. Clean well with vegetable brush, trim off ends and cut into ½ inch lengths. Boil almost tender in a little water. Add the strawberries which have previously been cleaned and mashed, and sugar to taste. Boil until tender. Raspberries may be used in place of strawberries—Johanna Kretchmer.
Suet Pudding.
One cup molasses, 1 cup milk, 1 cup chopped suet, a little salt, 3 cups flour, 2 cups raisins, 2 teaspoons soda, 1 teaspoon cinnamon, ½ teaspoon cloves. Steam 3 hours.—Flora Hemler.
Tapioca Custard.
Put a pint of rich milk and 2 tablespoons of tapioca in a double boiler and cook slowly until transparent. Add the yolks of 2 eggs well beaten and mixed with a pinch of salt and
