rn into a mold which has been dipped
in cold water.--Mrs. Creaser.

MAPLE MOUSSE.--Four eggs beaten stiff, one cup maple syrup. Cook until
it thickens, then beat until cool. One pint whipped cream, beaten
together.--Mrs. Schollander.

BUTTERCUP JELLY.--Dissolve one box of Knox gelatine in one pint of cold
water. Add three cupfuls of boiling water, one and one half cupfuls of
sugar and the juice of four lemons and two oranges. Cook five minutes
and strain through cheese cloth. Divide into two portions. Add the
beaten yolks of three eggs to one portion and one half cupful of chopped
nuts. Add one half pint of cream to the other portion and whip until
stiff or the beaten whites of two eggs if you haven't cream. Place in
moulds. Cut the white jelly into cubes and heap them at the base of the
yellow mold. Serve with whipped cream which may be capped with chopped
pineapple. Maraschino cherries or fresh strawberries.--Mrs. Whitehead,
pudding demonstration.

FRUIT GELATINE PUDDING.--Juice of three lemons, one pint of cold water,
one and one half pints boiling water, one cup sugar, one box Knox
gelatine. Soak gelatine in the cold water, pour on boiling water, add
other ingredients. Strain and turn over mixed sliced and sugared fruits
and nuts, and serve with sweetened whipped cream flavored with
vanilla.--Mrs. Whitehead, pudding demonstration.

CARAMEL PUDDING.--Put pint of milk in double boiler. When hot add three
heaping teaspoons of corn starch dissolved in one third cup cold milk.
Add pinch of salt. Take one and one third cups of brown sugar and put
in pan on stove and melt, stirring continuously to prevent scorching.
When melted add very slowly one third cup boiling water. Now stir this
into the thickened milk. Cook for half an hour stirring very often. Add
beaten eggs five minutes before taking off stove. Serve with whipped
cream.--Mrs. G. A. McIntosh.

SNOW PUDDING.--Pour one pint of boiling water on one half a box of
gelatine; add the juice of one lemon and two cups of sugar. When nearly
cold strain; add the whites of three eggs beaten to a froth, beat the
whole together, put in mold and set on ice. With the yolks of three
eggs, one pint of milk, one large teaspoon of corn starch, make a
boiled custard, flavor to suit taste. Serve cold by pouring the custard
around portions of the snow placed in saucers.--L. W.

CARAMEL CUSTARD.--Put one cup of sugar in a skillet and let it melt and
brown, stirring constantly. Whe