hen cooled cover with the stiffly-beaten whites of the 3 eggs,
spread sliced almonds thickly over top and brown in oven a few
minutes. Serve cold.

SPANISH CREAM

Half a box of Knox gelatine, 1 quart of milk, 4 eggs. Put gelatine in
milk, let stand 1 hour to dissolve. Set over fire to boil, then add
beaten yolks of eggs with 1 cup granulated sugar. Remove from fire
while adding this. Stir well. Return to range and let boil. Stand
aside to cool. Beat whites of eggs to a froth and beat into custard
when cooled. Pour into a glass dish in which it is to be served. Stand
in a cold place and serve with cream.

GRAHAM PUDDING

One cup of molasses, 1 egg, 1 cup sweet milk, 1/2 teaspoonful soda, 1
teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2-1/2
cups Graham flour. Mix all ingredients together. Steam three hours.

"PENNSYLVANIA" PLUM PUDDING (FOR THANKSGIVING DAY)

One cup milk, 2 eggs, 1 cup molasses, 1/2 teaspoonful nutmeg, 1/2
teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs,
1/2 cup corn meal, 1 cup chopped beef suet, 1/4 cup finely minced
citron, 1 cup seeded raisins, 1/2 cup currants. Flour to make a stiff
batter. Steam fully three hours, turn from the mold, strew chopped
almonds over top. Serve pudding hot with sauce for which recipe is
given.

Aunt Sarah invariably served this pudding on Thanksgiving Day, and all
preferred it to old-fashioned "English Plum Pudding."

SAUCE FOR PUDDING.

Cream together 1 cup of pulverized sugar, scant 1/2 cup of butter,
beat whites of 2 eggs in, one at a time, and one teaspoonful of lemon
flavoring; stand on ice a short time before serving. Serve sauce very
cold.

"SLICE" BREAD PUDDING

Line the sides of a pudding dish holding two quarts with seven slices
of stale bread from which crust had been removed. Beat together 3
eggs, 3 tablespoonfuls of sugar and 3 cups of sweet milk (and add the
juice and grated rind of one lemon, or half a grated nutmeg). Pour in
the centre of pudding dish. With a spoon dip some of the custard over
each slice of bread. Bake about 30 minutes and serve hot with the
following sauce:

One cup of water, 1/2 cup milk, 1 teaspoonful butter, scant
tablespoonful of flour mixed smooth with a little water before adding
it. Sweeten to taste, add grated nutmeg or vanilla to flavor. Cook all
together, then add the yolk of one egg. Place on stove a minute to
heat. Add a pinch of salt. Serve hot over the pudding