PINEAPPLE PUDDING.
Three scant cupfuls of scalded milk, one fourth of a cupful of cold milk, one third of a cupful of corn starch, one fourth of a cupful of sugar, a few grains of salt, the whites of three eggs, and half a can of grated pineapple. If the pineaple is very sweet, a sprinkle of lemon-juice will improve it. Mix the corn starch, sugar, and salt, add to the cold milk, stir into the hot milk, and cook about fifteen minutes. Add the pineapple and the whites of the eggs beaten to a stiff froth, mould, chill, and serve with cream.
PEACH KISSES
Peel large, ripe peaches, remove the stones, and in each cavity put a marshmallow. Sprinkle with powdered sugar, and cover with whipped cream.
PRUNE JELLY WITH ALMONDS
Make a strong, clear, lemon jelly, according to directions given for orange jelly. It will take much less lemon-juice. Soak the prunes over night and stew gently until tender, using very little sugar, if any. Pour the lemon jelly into small cups, and as it begins to stiffen drop a prune or two into each cup, together with a few blanched and shredded almonds. If the
