colate, or two
tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour and serve
with hard sauce.

CHOCOLATE ICE-BOX PUDDING

Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth
cup confectioner's sugar; yolks four eggs; whites four eggs; nut meats;
lady fingers. Melt chocolate in top of double boiler; remove from range,
add boiling water and the yolks of eggs beaten until thick and light.
Fold in the stiffly beaten whites of eggs. Line a small pan (dimensions,
7 1/2 x 4 3/4 x 2 1/2) with wax paper. Put in a layer of split lady
fingers cut to fit and cover bottom; cover these with half of the
chocolate mixture; sprinkle with bits of trimmings of lady fingers and
nut meats. Cover with a layer of lady fingers, pour over remainder of
chocolate mixture, sprinkle with nut meats and chill in refrigerator
twenty-four hours. Serve with whipped cream.

CARAMEL PUDDING

Mrs. H. R. Foster

One-half pint brown sugar; one-half pint cold water; one-fourth box
gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak gelatine
in one gill of cold water. Put sugar and other gill of water in saucepan
and boil until it becomes a thick syrup. Add gelatine and vanilla and
again heat to boiling point. Beat whites to stiff froth. Pour hot syrup
on eggs, beating until cold. Turn into mold and serve on flat dish with
custard sauce made from yolks of eggs.

MOLASSES PUDDING

Mrs. C. A. Carscadin

One egg well beaten; two tablespoonfuls sugar, rounded; one
tablespoonful butter, level; one pinch salt; one-half cup molasses; one
and one-half cups flour, well sifted; one teaspoonful baking powder; one
teaspoonful soda, level, dissolved in one-half cup boiling water. Steam
in buttered tins two hours.

Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful
vanilla; cream together and add one cup of whipped cream.

ICE-BOX PUDDING

Katherine T. Peck

Scant one-fourth cup unsalted butter; one cup granulated sugar; cream
together. Add yolks of three eggs, one at a time, rind of one lemon,
half; and juice of one lemon. Beat the whites of the three eggs and add
last. Place mixture alternately with lady fingers, three dozen lady
fingers will serve eight people. Put oil paper in bottom of dish to lift
pudding out easily. Serve with whipped cream. Place in ice-box until
thoroughly chilled. Can be made the night before.

ICE BOX CAKE

Mrs. J. F. Nichols

One dozen lady fingers; one tabl