Croquarte Of Oranges

Make a syrup of granulated sugar until it will spin a thread. Peel and remove the hard pith and inner white skin of 5 oranges. Butter a pudding mould and dip each piece of orange in the syrup and press against the sides of the mould. Place one against the other until all are used. Put on ice until hardened. Stir 1/2 box gelatin and 1/2 cup sugar in 1 pt. boiling water. When dissolved put in cool place. Beat the whites of 3 eggs to a stiff froth, and beat gelatin to the same state; add whites of eggs, beat until smooth, and pour over prepared oranges. When well hardened turn out, and serve with cream. - Mrs. M. E. Holmes, Homewood, 111.

Steamed Cranberry Pudding

1 egg. beaten light,

1 cup sweet milk in which dissolve 2 teaspoons bakittg powder, thoroughly mixed with 2 cups of flour, and a little salt. Add 1 cup of cranberries, and steam 11/4 hrs. - Mrs. D. E. Gentry, Glen-coe, 111.

Date Pudding

Mix in the order given: 1/2 cup butter,

2 cups sugar, 3 eggs, 1 cup milk, 3 cups flour, 2 teaspoons baking powder, 1 cup dates, 1/2 cup chopped nuts, a pinch of salt, 1 teaspoon vanilla. Figs may be used in this recipe instead of dates. Cookies may be made from this batter by dropping it from a spoon into a cookie-pan. To serve as a dessert, cut the cake in squares and serve with whipped cream or custard. - Mrs. Helen Williams, 6032 Ellis Ave, Chicago, 111.

Eclair Pudding

4 eggs, 1 cup sugar, 1 of flour, 1 teaspoon of vanilla, 1 of baking powder. When baked spread the top with chocolate icing.

Icing

White of 1 egg, 1/2 cup milk, 1/2 cup of sugar, 4 table-*ons grated chocolate. Boil until thick and smooth. Just before serving split and fill with the following custard: 1 pt. of eggs, yolk of 3 eggs, little salt, 1/2 cup sugar, 2 tablespoons of corn starch; flavor with vanilla. - Mrs. Parke Hamilton Akin, 1015 N. 3rd Ave, Maywood, 111.

Food For The Gods

3 eggs, 3 heaping tablespoons cracker crumbs, 1 cup sugar, 1/2 lb. English walnut meats, chopped, 1 teaspoon baking powder, 1/4 lb. dates, seeded and chopped. Beat the eggs thoroughly and mix with the sugar; add the baking pow-der and cracker crumbs mixed together. Stir in nuts and dates last. Bake 1 hr. in slow oven. Serve with whipped cream. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave, Chicago, 111.

Gelatin Pudding

Make a custard with yolks of 4 eggs, 1 pt. of milk, and sugar to taste. Set 1/3, box of gelatin to soak a few minutes in a little cold water, then dissolve it with 3/4 cup of boiling water. When the custard has cooled, add the gelatin, water, and the whites of the eggs, beaten to a stiff froth, flavor with vanilla, stir all together, and put it into a mould (or moulds). It will settle in 3 layers. - Mrs. D. E. Gentry, Glencoe, 111.

Ginger Cream

Boil 1 pt. milk, add beaten yolks of 4 eggs, 1/2 saltspoon salt, 1/2 cup sugar, and cook till it thickens. Soak 1/2 box gelatin in 1/2 cup cold water, and strain, cool, add to milk mixture, also 1 tablespoon wine, 1 of brandy, 4 tablespoons ginger syrup, and 1/2 lb. ginger (preserved ginger) cut in small pieces; stir rapidly, on ice if the weather is warm till thick, then add 1 pt. whipped cream. - Mrs. D. E. Remley, Willow Springs, 111.