One-half box Nelson's gelatine, one pint boiling water, one and a half cups sugar, juice of two lemons. When mixture is cool add beaten whites of eight eggs, and beat until ready to congeal. Tint with fruit coloring, and serve with whipped cream. — Mrs. J. B. Henslee.
TAPIOCA PUDDING.
Take one-half cup of tapioca, soak over night, put on the stove in the morning; cook up clear, add one cup of sugar, large spoon of butter and raisins. Bake one hour, set away until cool. Serve with cream. — Mrs. Hugh Parry.
PLUM PUDDING.
Six crackers pounded fine, six eggs, one quart boiling milk, one cup sugar, one-half cup butter. Raisins, currants, citron and spices to taste. — Mrs. W. H. Nash.
POP-OVERS.
Three eggs, three cups flour, three cups milk, a little salt, butter the size of an egg, one heaping teaspoon baking powder. Beat the whites separate and add last. Bake in small muffin tins in a quick oven. — Mrs. Hugh Parry.