The housewife's aid

2 lemons 1 pound sugar 1 quart boiling water Leaves from 20 stalks of peppermint Over the grated rinds of the lemons pour the boiling water. Cover tight and allow to stand ten minutes. Add sugar, lemon juice and leaves pounded to a pulp. Strain, cool and freeze. MOUSSE 1 quart cream, 1 cup wine, % pound blanched and chopped almonds, 1 cup of sugar, 2 teaspoons of vanilla, 1 small bottle maraschino cherries, whip the cream, wine and sugar as for syllabub. Place a layer of cream an inch thick in freezer, sprinkle a layer of cherries cut in halves, then a layer of almonds and another layer of cream. Do this until all this used. Pack freezer quickly with ice, using 1-3 salt and 2-3 ice. Cover air tight in the bucket with a large stopper.—Mrs. Chas. G. Cummings. pe eee PUDDINGS AND SAUCES CHOCOLATE PUDDING One quart of sweet milk, leave out one cupful of the milk and put on remainder to boil, take three tablespoonfuls of grated chocolate and three of corn starch, a pinch of salt, sweeten to taste; flavor with vanilla, then mix all and stir well; boil till smooth, stirring continually. Serve cold with whipped cream.— Mrs. G. D. Hawks. \ COCOANUT PUDDING (Boiled) One cupful butter, two cupfuls sugar, three cupfuls flour, four eggs well beaten, one teaspoonful baking powder, and one grated cocoanut. Mix all well together. Water should be boiling when pudding is put in. Boil steadily for three or four hours; turn - out pudding in dish and serve hot with rich sauce of sugar, butter and wine,—Mrs. G. D. Hawks. DANDY PUDDING One quart milk, four eggs, two tablespoonfuls corn starch, onehalf cupful sugar, one teaspoonful vanilla. Put the milk on to boil, moisten the corn starch with a little cold milk and add to the boiling milk; stir and boil for five minutes, beat the yolks of the eggs and sugar together until light and add to the boiling milk. Take from the fire, add the flavoring, and pour it into a baking dish. Beat the whites of the eggs to a very stiff froth. Add to them two tablespoonfuls of powdered sugar, and heap on top of the pudding; put it in the oven fora few minutes until a light brown. Serve ice cold.—Mrs. F. A. Whitaker. COTTAGE PUDDING 1 cup sugar, 1 egg, 2 tablespoons lard, 1 cup milk, 2% cups flour, 2% teaspoons baking powder, 14 teaspoon salt, 1 teaspoon vanilla. Cream sugar and lard, add egg, milk and other ingredients. Serve with sauce. Sauce.—One tablespoon lard or putter, 1 cup sugar, 1 egg, 1 teaspoon fiour, % teaspoon vanilla, 1144 cup boiling water. Cook three minutes.—Mrs. J. L. Phillips. TIPSY PUDDING -inch thick of either sponge cake or Use three layers about % blanched, 1 pint boiled custard cup cake, % pound of almonds flavored with vanilla and wine or brandy. Place layer of cake in bowl and stick almonds in cake all over about 1 inch apart, then pour enough custard over to moisten thoroughly. Repeat until all is used, adding whipped cream flavored with brandy when ready to serve.—Mrs. R. E. Copeland. TALMA PUDDING 1 cup water, 1 cup molasses, 1 cup chopped butter, 2 cups fiour,,. 1 cup chopped raisins, 2 teaspoons baking powder, salt and spices to taste. Boil two hours in a mold and serve with hard sauce.— Mrs. N. J. Rouse. YANKEY PUDDING 4 cups of flour, 1 cup of molasses, pour 1 cup of boiling water in molasses, 1 heaping teaspoonful of soda dissolved in half cup: of warm water poured in molasses and water. Then stir in flour, 1 pound of seeded raisins. Serve with sauce.—Mrs. M. H. Canady. COCOA PUDDING 3 eggs, 3% cup sugar, 2 tablespoons canned milk, 3 tablespoons: cocoa, 1 tablespoon corn starch, vanilla flavor, pint hot water.—- Mrs. T. C. Ethridge. CHOCOLATE PUDDING