To Prepare A Souffle Tin

Select a plain tin mold which will hold two cupfuls. Butter this well. Butter a double piece of thick white paper, and wrap it around the outside of the tin. Allow the paper to extend two inches above the top of the tin, then tie it securely. The paper should be removed just before serving the souffle.

Lemon Pudding

Beat the yolks of three eggs, and mix with three-fourths cupful of sugar and one tablespoonful of butter. Beat thoroughly and add the juice of three good-sized lemons, with the grated rind of one lemon, and two tablespoonfuls of chopped walnuts. Fold in the whites of three eggs beaten until stiff, and bake in a buttered souffle tin until it sets.

Lemon Bread Pudding

Soak one cup of bread crumbs one hour in one pint of milk. The bread must be just right; second-day bread is best, not dry, nor broken in pieces, nor grated, but moist enough to be crumbled. Add one-half cup of sugar - more if liked - the grated rind of one-half a lemon, and the beaten yolks of two eggs. Bake slowly about one-half hour. Cool and place on ice. Just before using, if made the day before, beat the whites of the two eggs until stiff, add juice of one-half a lemon, and a little sugar. Place the meringue on the pudding and brown in the oven. Then cool quickly and set on ice, for it adds to the flavor if very cold.

Maple Tapioca Pudding

Soak one cupful of tapioca in cold water or milk to cover, then cook in a double boiler until clear. Add the well-beaten yolks of two eggs, one-quarter teaspoonful of salt, one tablespoonful of butter, a third-cupful of powdered maple sugar, and one cupful of milk. Mix all thoroughly, then stir in the stiffly beaten whites of the eggs, and bake. If preferred, the whites may be reserved, sweetened, and spread over the baked pudding as a meringue, then lightly browned.

Rice Waffles With Maple Syrup

Soak one and one-half cupfuls of cooked rice in enough warm water to cover. Add two and two-thirds cupfuls of sour milk, two and one-half cupfuls of sifted flour, one level teaspoonful of salt, and one beaten egg. Beat all together thoroughly, and just before frying, beat in one-half teaspoonful of soda. Have the waffle iron very hot and use plenty of fat. Put a spoonful of the mixture into each compartment, cover and brown, then turn and brown on the other side. Serve the waffles with maple syrup as a luncheon or supper dish.

Persimmon Pudding

Two cupfuls of sugar and a scant cupful of butter rubbed to a cream. Beat the yolks and the whites of five eggs separately and whip the yolks into the creamed butter and sugar. Whip for one minute and add a quart of milk gradually, beating all the while. Now stir in a scant quart of flour sifted twice with a teaspoonful of baking powder alternately with the stiffened whites of the eggs. Season to taste with cinnamon and mace (ground). At the last, beat in a quart of persimmons which have been seeded and washed, and run through your vegetable press to a smooth pulp. This should make two large puddings. Bake in buttered molds which have funnels through the middle. They will require an hour's baking in a steady oven. Bake for three-quarters of an hour covered with paper. Turn out carefully, sift powdered sugar over them, and eat hot with cream. This quantity will serve twelve.