ARROWROOT PUDDING
Put four teaspoonfuls of arrowroot into half a cupful of cold water, add two cupfuls of boiling water, bring to the boiling point, and cook until thick. Take from the fire, add four tablespoonfuls of powdered sugar and a few drops of bitter almond extract. Beat the whites of four eggs to a stiff froth, and mix into the pudding when partially cool. At serving-time arrange sliced fresh peaches in a serving dish, cover with sweetened whipped cream, and pour the arrowroot pudding on top. Cover with more whipped cream and serve.
PRUNE FLUFF
One half cupful of stewed, stoned, and mashed prunes, three tablespoonfuls of powdered sugar, one fourth cupful of chopped raisins, and the juice of half a lemon. Beat together very thoroughly and when cold, fold in the whites of three eggs beaten to a stiff froth. Put into a buttered pudding-dish, set into a pan of hot water, and bake twenty minutes in a hot oven. Sprinkle chopped nut meats over the top.
STRAWBERRY SAGO
Soak one half cupful of sago in one cupful of cold water for an hour, add two cupfuls of strawberry juice and half a cupful of sugar. Cook
