CRANBERRY TART.— 2^ cups cranberries, 1^ cups sugar, Yz cup water. Pick over and wash berries, add water, to cover and cook over moderate fire until all the berries have burst, then add sugar, and cook to thoroughly combine. Cook and put in baked shell, and just before serving cover with lattice of baked crust, or bake mixture in crust without previously baking. — Mrs. R. A. Watkins, Oak Forest, 111. COCOANUT TARTS.— Boil together 1 cup of sugar,✪ Squash Pie ^ cup of water, J4 of a grated cocoanut. Boil the water, sugar and co- coanut together for 5 minutes. Remove the mixture from the fire, and when it is nearly cold, add the yolks of 3 eggs, well beaten. Stir all well together, pour the preparation into patty pans, lined with crust, and bake 8 minutes. Beat the whites stiff, add 2 tablespoons of sugar, distribute this meringue among the tarts and return them to the oven to brown lightly. — Mrs. F. Alexander, Greenwood, 111. DATE TARTS.— Blanch J^ lb. shelled almonds, stone ^i lb. dates, and chop both. Beat 4 eggs✪ Date Tarts and Ij^ cups fruit sugar, grad- ually add flavoring, add almonds and dates. Drop in buttered pan and bake 1 hr. in a slow oven. — Mrs. M. E. Holmes, Homewood, 111. HAZELNUT TARTS.— Mix 1 scant cup of powdered sugar and well-beaten yolks of 6 eggs, add 1 tablespoon of rum, Yz lb. ground nuts, 1^ cups of ground bread, keeping Yz cup for filling, and the whites of eggs. Bake in 2 layers. Filling. — 1 cup milk, 1^4 cup sugar, butter size of an t^^\ let them come to a boil. Set aside and add Yi lb. ground nuts, re- maining bread, and 1 teaspoon of rum. Frosting. — \Yz cups of confectioner's sugar with enough cream to make it stiff. Flavor with almond or vanilla extract.- — Mrs. F. Alexander, Glenwood, 111. LEMON CHEESE FOR TARTS.— 1 lb. white sugar, rind of 2 lemons, juice of 3 or 4 small ones, yolks of 3, whites of 3, 6 oz. of butter. Boil until thickness of honey. Put into sealers and keep in a cool place. Will keep a long time. — Mrs. M. E. Holmes, Homewood, 111. PUDDING AND DESSERTS A DELICIOUS PUDDING SAUCE.— Beat the whites of 2 eggs stiff and beat in the yolks. Add 1 cup of sugar to Y^ pt. of cream, beaten stiff. Just before serving beat the eggs and cream together. — Mrs. A. Morgan, 429 19th Ave., Maywood, III. HARD PUDDING SAUCE.— Cream 1 cup sugar, and J^ cup butter, grate 1 apple or 3 slices of pineapple, and add the well- beaten white of 1 egg. Beat all thoroughly together. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. MAPLE SYRUP PUDDING SAUCE.— To J^ cup maple syrup add 1 tablespoon butter, 3 tablespoons of flour, thin with Yz cup cold water, pour 3 cups boiling water over this. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. SAUCE FOR PLUM PUDDING.— Stir 2 tablespoons of butter into 2 cups of sugar and 1 tablespoon of flour, add the yolks of 2 eggs, beaten very light, and 1 cup of boiling water Cook, stirring steadily, for a few minutes. Take from fire and add the w^hites, beaten to a stiff froth. Flavor with lemon juice or nutmeg and brandy. — Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. SAUCE~"ROSA BONHEUR."— 1 pt. good claret mixed with Ya, lb. sugar, yolks of 4 eggs and 2 whites, well beaten, juice of 2 lemons and 1 orange. Beat all together, adding a very little corn starch. Cook in double boiler until stiff, and serve while fresh and hot. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

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CRANBERRY TART.— 2^ cups cranberries, 1^ cups sugar, Yz cup water. Pick over and wash berries, add water, to cover and cook over moderate fire until all the berries have burst, then add sugar, and cook to thoroughly combine. Cook and put in baked shell, and just before serving cover with lattice of baked crust, or bake mixture in crust without previously baking. — Mrs. R. A. Watkins, Oak Forest, 111. COCOANUT TARTS.— Boil together 1 cup of sugar, ^ cup of water, J4 of a grated cocoanut. Boil the water, sugar and co- coanut together for 5 minutes. Remove the mixture from the fire, and when it is nearly cold, add the yolks of 3 eggs, well beaten. Stir all well together, pour the preparation into patty pans, lined with crust, and bake 8 minutes. Beat the whites stiff, add 2 tablespoons of sugar, distribute this meringue among the tarts and return them to the oven to brown lightly. — Mrs. F. Alexander, Greenwood, 111. DATE TARTS.— Blanch J^ lb. shelled almonds, stone ^i lb. dates, and chop both. Beat 4 eggs and Ij^ cups fruit sugar, grad- ually add flavoring, add almonds and dates. Drop in buttered pan and bake 1 hr. in a slow oven. — Mrs. M. E. Holmes, Homewood, 111. HAZELNUT TARTS.— Mix 1 scant cup of powdered sugar and well-beaten yolks of 6 eggs, add 1 tablespoon of rum, Yz lb. ground nuts, 1^ cups of ground bread, keeping Yz cup for filling, and the whites of eggs. Bake in 2 layers. Filling. — 1 cup milk, 1^4 cup sugar, butter size of an t^^\ let them come to a boil. Set aside and add Yi lb. ground nuts, re- maining bread, and 1 teaspoon of rum. Frosting. — \Yz cups of confectioner's sugar with enough cream to make it stiff. Flavor with almond or vanilla extract.- — Mrs. F. Alexander, Glenwood, 111. LEMON CHEESE FOR TARTS.— 1 lb. white sugar, rind of 2 lemons, juice of 3 or 4 small ones, yolks of 3, whites of 3, 6 oz. of butter. Boil until thickness of honey. Put into sealers and keep in a cool place. Will keep a long time. — Mrs. M. E. Holmes, Homewood, 111. PUDDING AND DESSERTS A DELICIOUS PUDDING SAUCE.— Beat the whites of 2 eggs stiff and beat in the yolks. Add 1 cup of sugar to Y^ pt. of cream, beaten stiff. Just before serving beat the eggs and cream together. — Mrs. A. Morgan, 429 19th Ave., Maywood, III. HARD PUDDING SAUCE.— Cream 1 cup sugar, and J^ cup butter, grate 1 apple or 3 slices of pineapple, and add the well- beaten white of 1 egg. Beat all thoroughly together. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. MAPLE SYRUP PUDDING SAUCE.— To J^ cup maple syrup add 1 tablespoon butter, 3 tablespoons of flour, thin with Yz cup cold water, pour 3 cups boiling water over this. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. SAUCE FOR PLUM PUDDING.— Stir 2 tablespoons of butter into 2 cups of sugar and 1 tablespoon of flour, add the yolks of 2 eggs, beaten very light, and 1 cup of boiling water Cook, stirring steadily, for a few minutes. Take from fire and add the w^hites, beaten to a stiff froth. Flavor with lemon juice or nutmeg and brandy. — Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. SAUCE~"ROSA BONHEUR."— 1 pt. good claret mixed with Ya, lb. sugar, yolks of 4 eggs and 2 whites, well beaten, juice of 2 lemons and 1 orange. Beat all together, adding a very little corn starch. Cook in double boiler until stiff, and serve while fresh and hot. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

The Cook County cook book