The housewife's aid

6 eggs (leave out 3 whites for meringue), 2 cups of sugar, 1. pint of sweet milk, 3 tablespoonfuls of corn starch, 4 tablespoon-- fuls of cocoa, 1 tablespoonful of vanilla; cook about 20 minutes. very slowly.—Mrs. G. C. Worthington. RICE PUDDING 2 eggs, 1 cup of sugar, 1 cup of rice, % pint of sweet milk,, % cup of raisins.—Mrs. G. C. Worthington. THANKSGIVING PUDDING 1 cup chopped nuts, 1 cup seeded raisins, 1 cup toasted bread crumbs, 1 cup sugar, 2 eggs (or 4 yellows) 2 tablespoons butter, 4 tablespoons flour, 1 can grated pineapple. Stir in 4 tablespoons. of liquid just enough to make ingredients stick together. Bake 15 minutes and serve with whipped cream.—Mrs. F. LaRoque. MERINGUE PUDDING Beat the whites of six eggs very stiff, then add 6 tablespoons: of sugar and one scant tablespoon vinegar. Put in two round pie: pans and cook until a light brown. When cold remove to chop dish. Have ready beaten 34 of a quart of cream, spread one layer with half cream mixed with chopped pecans; put the other layer’ on that and spread with rest of cream with nuts and dot with maraschino cherries. Put oiled paper in pans and do not try to: remove meringue until thoroughly cold.—Mrs. F. LaRoque. SPANISH CREAM One-half package of gelatine soaked in one quart of milk for \ \ \ \ % \one-half hour, four eggs, one cup sugar, four teaspoonfuls of vanilla. Beat yolks of eggs and the sugar together, then put in i abhi milk and cook until thickens. Take up, fold in stifly beaten whites, vanilla and one cup chopped almonds and set aside to congeal. Serve with whipped cream.—Mrs. R. A. Whitaker. PARISIAN CREAM 2 cups powdered sugar, % cup butter (cream light), add one beaten white of egg, two tablespoons burnt sugar.—Mrs. Grace Kornegay. APPLE DAINTY Select firm, tart apples, and pare and core the number needed. Arrange on a dish and set same in a steamer over boiling water. Cook until the apples are tender, basting frequently with a sugar Syrup. When the fruit is tender, but not out of shape, remove -from the steamer and let become cold. Prepare an icing, either boiled or of confectioners sugar and cover the cold apples with same. Roll in grated cocoanut and set on paraffin paper until the icing sets. Fill the center of each apple with chopped nuts and top with a clove to simulate a stem.—Mrs. R. L. Crisp. CRUMBLE TART 1 cup sugar, 1 teaspoon baking powder, 1 cup nuts, 1 tablespoon flour, 2 eggs, 1 cup chopped dates. Beat eggs first, then mix all together. Bake slowly about 40 minutes in bread loaf tin. Serve with whipped cream.—Mrs. Frank LaRoque. SCUPPERNONG JELLY Take freshly picked grapes and pulp, cook pulp and juice until seed fall to bottom of kettle. Take up and strain. For every measure of juice allow measure of sugar and put juice and sugar in separate kettles. Put juice on stove and bring to a good boil. Remove, pour over sugar. Dissolve thoroughly and strain into glasses.— Mrs. C. G. Cummings. BRANDY SAUCE 1 cup of boiling water 1% cups of sugar 1 tablespoon of butter Let this boil from three to five minutes, then add brandy to taste and take off the fire. Put in a pitcher, covered, and place in a vessel of hot water until ready to serve.—Mrs. Sudie Best. WINE SAUCE 2 eggs (yolks), small lump of sugar, % cup of wine, 3% cup of sugar, and boil until thick.—Mrs. Chas. G. Cummings. eet PASTRY, PIES AND CUSTARDS PIE CRUST 1 pound flour 1% pound shortening 1 teaspoon salt 1% pint water Fold together—don’t work mixture, the rolling will make it smooth. Makes four crusts.—Mrs. E. T. Moseley. PIE CRUST 1144 cups pasting flour 4% cup shortening 1 dessert spoon of vinegar 4 tablespoons of ice water % teaspoon of salt Sift the flour and salt together into a mixing bowl, then add