Cocoanut Sponge Pudding.
2 cupfuls scalded milk, cupfuls sponge-cake crumbs, 1 cupful grated cocoanut, 1 cupful sugar, Grating nutmeg, 1 tablespoonful rose water, 3 eggs.
Pour the hot milk over the sponge cake crumbs, sugar, beaten yolks of eggs, cocoanut. Allow it to stand half an hour. Add the nutmeg, rose wa ter, and whites of eggs beaten to a dry froth. Bake three quarters of an hour in a buttered mold. Serve with wine SaUCC.—MAIIGAIIET BAILEY.
Marmalade Sponge Cake.
1 stale sponge cake, 4 dry lady's fingers, 1 cupful powdered sugar, cupful butter, I cupful orange marmalade.
Cut a stale sponge cake in two, in layer style, and set it in a steamer ten minutes. Make a hard sauce by creaming the butter gradually, add ing the sugar, and beating it till smooth and white. Add the marma lade at the last. Dry the lady's fin gers in a moderate oven till light brown, then roll into crumbs with a rolling-pin. Spread the hard sauce on a layer of the cake, cover with the other half of the cake, spread with tile remainder of the sauce, and scatter thickly with sifted lady's finger crumbs. Serve immediately. Almost any kind of jam can be used instead of orange marmalade. If it is a very rich, sweet preserve, use cupful less sugar. The sauce is also excellent if made with cupful orange juice beaten into the hard sauce, 1 table spoonful lemon juice, and teaspoon ful orange extract.
Cream in a Crust.
Make a sponge cake, and bake in a solid loaf, either round or oblong. When cool, take out the center, leav ing the crust an inch thick on the sides and bottom. Make an icing of 2 ounces chocolate, a cupful sugar, cupful water, and McIlhenny's Va nilla to flavor. Melt the chocolate and add' to it slowly the sugar and water boiled to a sirup which will spin a thread. Flavor, and brush with it at once the entire cake, inside and out, until it is well coated. Just before serving, fill with rich, sweet cream (about a cupful), whipped, sweetened, and flavored.
Pineapple Pudding.
Slices of stale cake, 1 pineapple, cupful sugar, 1 cupful cold water.
Line a buttered pudding dish with slices of stale cake. Pare and slice the pineapple thinly. Cover each layer of cake with the fruit, sprink ling it with sugar; cover with cake, then pineapple. Make the top layer cake, and over all pour the water. Cover, and bake slowly two hours. Eat hot with hard sauce.
Cabinet Pudding.
3 cupfuls cake, I cupful milk, 2 eggs, Salt, 2 tablespoonfuls sugar, I cupful raisins, nut meats, and citron.
Butter a quart melon mold and scatter over it a few currants, raisins, nut meats, or tiny bits of citron. Fill the mold almost to the top with bro ken bits of cake, and sprinkle a little fruit through it if the pieces are of plain cake. Beat 2 eggs, stir in 2 ta blespoonfuls sugar, a dash salt, and the milk. Pour this custard over the cake in the mold, turning in a little at a time to allow the cake to absorb the liquid, until all the custard is used. Put on cover and place the mold in a kettle of boiling water, not allowing the water to come quite to the top of the mold. Place a lid on the kettle and let it boil an hour. Serve the pudding hot, with wine or fruit sauce.
Crumb Pudding.
3 eggs, cupful sugar, cupful soft bread crumbs, cupful farina, cupful broken nut meals, cupful butter, cupful powdered sugar, 2 tablespoonfuls milk, I teaspoonful McIlhenny's Mexi can Vanilla.
Beat the yolks of eggs until light and lemon-colored. Gradually add sugar, bread crumbs, and farina. Mix perfectly, fold in the whites of eggs beaten stiff, and nut meats. Pour into 2 layer-cake pans which have been buttered and floured. Bake half an hour in a slow oven. When slight ly cooled, put the layers together with 0. creamy sauce made as follows: Cream cupful butter, add gradually cupful powdered sugar and 2 ta blespoonfuls milk, add drop by drop. Flavor with I teaspoonful MeIlhenny's Vanilla. Serve hot.—KATHERINE A.