Rice Pudding

Boil 1 cup rice in water, until tender, drain, and add 1 cup sugar, butter size of walnut, 2 well-beaten eggs, and a pt. of milk; bake in a fairly fast oven until nicely browned on top. A piece of butter, cut in fine bits, over the top helps to give it a rich brown color. - Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111.

Ruby Under The Snow

Put 1/2 pt. of tapioca into a double boiler, with 1 1/2 pts. of cold water, and lemon rind, cut like an apple paring, and let it simmer until clear; then take out the lemon rind, and add 1/2 pt. of currant jelly, 4 oz. of sugar, 2 tablespoons of any kind of dark juice, and juice of 1 lemon. When all are melted together, pour into a glass dish and set away to cool. When cold, cover with whipped cream, sweetened and flavored. - Mrs. D. E. Gentry, Glencoe, 111.

Schloss Tartar

Grate 1 bar of chocolate, add 4 eggs 3/4 cup sugar, 1 scant cup of flour, 2 teaspoons baking powder.

Filling

3/4 cup raisins, 1 cup sour milk, 1 sour apple, yolk of 1 egg. 1/2 teaspoon lemon oil, 1 cup sugar and 2 teaspoons water. Boil like cream. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Shaum Tartar

Whites of 6 eggs, 2 cups of sugar; stir 10 minutes; add 2 teaspoons vinegar; stir 5 minutes; 1 teaspoon vanilla; stir 15 minutes. Bake in a moderate oven 1/2 hr., in 2 sheets. Serve with cream. - Mrs. Klug, 25 N. 5th Ave.. Maywood, 111.

Strawberry Shortcake

Cream together 1 cup of sugar, 1 tablespoon of butter; add 3 eggs, beaten very light; mix thoroughly, and add 3 cups of flour, sifted 3 times with 1 heaping teaspoon of baking powder, with a little salt. Stir in, and add . enough milk or cream to make it roll out easily. Bake in deep tin plates. With 3 pts. of strawberries mix 1 cup of sugar, and spread between the layers of cake. Serves 6. - Mrs. Lighthart. 811 X. 19th Ave., Maywood, 111.

Winter Strawberry Shortcake

Cream together 1 cup sugar and 1/2 cup butter; add 2 beaten eggs, and a pinch of salt, and beat thoroughly; add 1 cup milk, 3 cups flour, in which 2 teaspoons of baking powder has been sifted. Stir thoroughly, and bake in 3 layers. Remove the juice from a can of strawberries and put fruit between the layers. Place 3/4 cup of the juice on the stove and add enough sugar to make a good thick syrup, and cook until it threads; add to the beaten white of 1 egg, pouring gently, and stirring constantly; use to frost the cake. Any kind of fruit may be used instead of strawberries. - Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111.

Suet Pudding

Mix together 1 cup molasses, 1 cup milk, 1 cup suet, 1 cup currants and raisins, little baking powder. Steam 3 hrs - Mrs. Klug, 25 X. 5th Ave., Maywood, 111.

Sunset Pudding

Break 4 sheets of isinglass into bits, put in a bowl with a gill of cold water. Put 1/2 box of gelatin in another bowl with 1 gill of cold water. Let both soak 3 or 4 hrs-. Have ready 1 1/2 pts. of boiling water, and pour half into each bowl, stirring until the isinglass and gelatin are dissolved. Put into each bowl the juice of 1 lemon, 3/4 cup of sugar and 3/4 cup of Sherry wine. Stir until the sugar is dissolved. Strain through a napkin into separate bowls, put where they will cool, stirring occasionally. When they begin to thicken, beat with a spoon until quite stiff. Put into a mould 2 large spoonfuls of the pink in the center, pour the light color around it and then the remainder of the pink. Serve with whipped cream or a soft custard. - Mrs. Charles Kramer, Sutton, 111.