two tablespoonfuls sugar; cool, add
one-fourth teaspoonful Crown almond extract and cut and fold in the
whites of four eggs, beaten till stiff and dry. Turn into buttered
pudding dish, sprinkle with macaroni crumbs and bake from thirty to
thirty-five minutes in slow oven in a pan of water. Serve with Foamy
Sauce.

Foamy Sauce.

Beat whites of two eggs till stiff, add gradually one cup powdered sugar
and continue beating, and then add one-fourth cup hot milk or cream and
one teaspoonful vanilla.

MAPLE MOUSSE.

Three-fourths cup maple syrup, yolks of four eggs, one pint whipped
cream. Beat yolks until light, cook in double boiler with syrup fifteen
minutes. Stir rapidly. Beat until cold, add whipped cream, put in a mold
and pack in ice four or five hours.

MARSHMALLOW PUDDING.

Dissolve one and one-half tablespoonful gelatine in one-half cup boiling
water. When thoroughly dissolved, add one-half cup cold water into which
has been stirred a pinch of salt and sugar to taste; set aside to cool.
When the gelatine begins to thicken, pour it slowly into the stiffly
beaten whites of four eggs, beating it well as you pour. The mixture
will now be white and spongy. Pour into mold or dish one-half of
mixture, flavored to taste. Have ready cocoanut, chopped nuts or
Maraschino cherries (all three may be used) in a center layer. Onto this
pour the remainder of the mixture, which may be colored if desired. With
this serve a sauce made from the yolks of three eggs, one pint milk,
sugar and vanilla to taste; cook in double boiler till it thickens so
that it will pour nicely. Quick and easy to prepare.

MOCK CHARLOTTE RUSSE.

One round tablespoonful cornstarch, moisten in cold water. Pour over
one-half pint of boiling water, boil one minute, add one-half cup sugar
and pour while hot over the well-beaten whites of three eggs. Add a
teaspoonful vanilla and turn into a mold to harden. Make a sauce from
the three yolks of the eggs beaten with four tablespoonfuls sugar and
one pint of scalded milk cooked together for a moment, but not allowed
to boil, or it will curdle.

ORANGE ICE.

Boil one quart of water, add one pint of sugar, boil twenty minutes,
cool, add one pint orange juice, grated rind of two oranges and
one-fourth cup lemon juice. Freeze and serve.

ORANGE PUDDING.

Four large oranges, sliced thin and sprinkled with sugar. Make a boiled
custard of one pint milk, yolks of three eggs, pinch of salt, one
ta