Snow Balls

Three eggs, one-half cup of sugar, one scant cup of sifted flour, rind of one lemon, three tablespoons of water, two tablespoons of lemon juice, one and one-half tablespoons of baking powder. Beat sugar and yolks together until light, add water, lemon juice and rind, then beaten whites, and lastly flour and baking powder mixed. Stir quickly, and steam in buttered earthen cups three-quarters of an hour, or bake one-half hour. When done roll in powdered sugar. Serve with strawberry sauce.

Vanilla Souffle

One and one-third cups of milk, two eggs, one-half teaspoon of vanilla, a pinch of salt, two tablespoons of flour, two tablespoons of sugar. Pour gradually one-half of the milk on the flour. Set the rest of the milk to boil in double boiler, add the flour mixture, cook two minutes. Take up, add the well-beaten yolks, beat well, then add the beaten whites. Bake in a buttered dish twenty minutes in a hot oven. Eat with fruit sauce. Serve immediately.

Prune Souffle

Half pound of prunes boiled in a very little water. Remove the pit and chop very fine; beat whites of five eggs, add prunes and half a cup of powdered sugar, put all in buttered pan, and bake in moderate oven about twenty minutes or longer. When cold, put in flat dish and put whipped cream around, flavored with a little wine—or eat hot served with cream.

Rum Omelette

Beat the yolks of two eggs till thick, add two tablespoons of milk. Have the whites beaten stiff, with a speck of salt; add to the yolks. Heat frying-pan, put in tablespoon of butter. Do not burn the butter. Put in the omelet; when it is set fold over. Put in hot platter, send to table,.pour over rum, and set it on fire. Serve with fruit sauce.

Apple Snowballs

Boil or steam one cup and one-half of rice until tender. Peel and core six apples, steam or boil until soft, but not break. Wring cheese cloths (one-third of a yard square) out of cold water. Take heaping tablespoon of rice, place in center of cloth, flatten out with the ball of a spoon until you think it will cover the apple; place apple in center, take the corners of cloth in your right hand, and put the cloth containing rice and apple in your left. Press gently the rice until it covers the apple. Tie the corners tightly, put in boiling water and boil ten minutes. The apples must not be too well cooked or they will not shape. Untie the ends, roll back a little, take two ends in each hand, turn carefully on to plate. Serve with lemon sauce.

Plain Bread Pudding

Soak stale bread in skimmed milk until soft, press out the milk and beat the bread fine; add one tablespoon of molasses, one teaspoon of ginger, one-half nutmeg to each quart of bread. Sweeten to taste; chop rind of one orange and add, throw over a few currants. Put into a baking-dish holding one quart, strew with drippings or butter. Bake one-half hour slowly. Better cold than hot.

English Plum Pudding

Eight eggs, one pound of flour, one pound of sugar, one ounce of suet, one pint of milk, half a grated nutmeg, one teaspoon of ground cloves, two teaspoons each of cinnamon and allspice, one pound of raisins, one pound of currants, half a pound of chopped citron. Flour the fruit before using. Wet a pudding-cloth in hot water, flour well, put in the pudding, tie loosely. Boil eight hours.