Nut Pudding

Beat the yolk of 6 eggs, and add 1/2 cup of sugar. Beat the whites to a very stiff froth and add 3 cups of finely chopped nuts. Mix all together lightly and stir in 1 teaspoon of vanilla. Sift 1 teaspoon of baking powder in 1 tablespoon of flour. Bake quickly in small cake tins. Put together like a layer cake, serve with whipped cream. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Orange Short Cake

Take 1 1/2 cups of flour, 2 spoons of baking powder, butter size of an egg; mix with milk. Chop 4 oranges in sugar. Serve with whipped cream. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Peach Pudding

Cover the bottom of a pudding-pan with halved stewed or canned peaches laid cut side down, without crowding. Make a batter of 1/2 cup sugar, 1 small tablespoon of butter, 1 egg, a small cup of milk, and flour enough to make stiff; flavor with a little nutmeg, spread this over the stewed peaches. and bake in a moderate oven 20 minutes. Let stand till cool. Place a plate over and turn upside down. The peaches embedded in the top make an attractive and appetizing pudding. Serve with cream. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

Peach Rolls

Stew dried or fresh fruit, sweeten, and flavor to taste. Make a good baking crust, roll very thin, spread on fruit, putting thin pieces of butter on the fruit, roll up crust and cut in slices, place in a pan 4 or 5 inches deep. To 3 or 4 rolls add 1 cup of sugar and 1/2 cup of butter, pour in hot water enough to cover them. Bake 1/2 hr. - Mrs. Geo. S. Piper, Worth, 111.

Stuffed Pears

Peel and core 8 pears and set in a baking dish, with a very little cold water. Peel and put through grinder 3 medium-sized quinces. To the quince pulp add 1 large cup of granulated sugar, stir thoroughly, fill the cavity in pears with the latter and pour the remainder around pears and bake in a moderate oven. The quince pulp renders the syrup thick and luscious. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Pineapple Whip

Beat 1 pt. cream until it is quite stiff, add whites of 4 eggs, beaten, 1/2 cup of powdered sugar, and the pineapple drained of the juice. Sherry improves it. - Mrs. C. C. Chauncy, Mt. Prospect, 111.

English Plum Pudding

Mix together 1 lb. seeded raisins, 1 lb. cleaned currants, 1/4 lb. citron, cut into dice, 3 beaten eggs, 3 or 4 tablespoons of sugar, 1 pt. cold water. 1/2 lb. suett. Melt the suet, pour on cold water, when hard, dry, dust with flour and put through a meat chopper. Add the grated inside of 2 small loaves of bread, cinnamon and nutmeg to taste, a little flour to hold the mixture together. Boil in a bag for 3 or 4 hrs. - Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111.

Variation I

Mix together 1 lb. of suet, chopped fine, 1 lb. of flour, 5 eggs, 2 cups sugar, 1 lb. raisins, 1 lb. grated carrots, 1/4 lb. of citron, lemon and orange peel, mixed, 2 cups bread crumbs, 2 cups milk, teaspoon each of cinnamon, cloves and allspice, 1 nutmeg, grated, 1/2 teaspoon of salt, and a small wineglass of brandy. This makes a very large pudding and should be put in 2 bags. It may be steamed or boiled, at least 9 hrs. Place in the center of table, and pour 1/2 cup of brandy over it. and set on fire; a blue flame comes up around the pudding, improving the flavor. Serve with brandy sauce, made with 1 tablespoon of brandy and a cup of milk, thickened with 1/2 teaspoon of corn starch and sweetened to taste. - Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111.