APPLE SPONGE PUDDING—­One cup of sifted pastry flour and one level teaspoon of baking powder.  Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon.  Fold in the stiffly beaten whites of the three eggs and then the flour.  Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven.  Turn out of the pan, trim off any hard edges, spread with stewed sweetened and flavored apples, and roll up at once like a jelly roll.  Serve with a liquid sauce or a syrup of sugar and water.

BAKED CHERRY PUDDING—­Cream one-quarter cup of butter with one-half cup of sugar, add the yolks of two eggs beaten very light, two cups of milk, two cups of flour sifted twice with four level teaspoons of baking powder, and last, the whites of the eggs beaten stiff.  Stone cherries to measure three cups, drain off the juice and put them into a pudding dish.

BAKED PUDDING—­Stir one-half cup of flour smooth in one cup of cold milk, add two unbeaten eggs and beat several minutes, then add one cup more of milk and a saltspoon of salt.  Stir together, pour into a buttered baking dish and set directly into the oven.  Serve with lemon thickened sauce.

COCOA RICE MERINGUE—­Heat one pint of milk, add one-quarter cup of washed rice and a saltspoon of salt.  Cook until tender.  Add one level tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of vanilla, and one slightly rounding tablespoon of cocoa, cook five minutes.  Fold in the stiffly beaten whites of two eggs and one-half cup of beaten cream.  Turn into a buttered baking dish, cover with the whites of three eggs beaten stiff, with one-third cup of powdered sugar and a level tablespoon of cocoa.  Set in a moderate oven for a few minutes until the meringue is cooked.

COTTAGE PUDDING—­Beat the yolk of one egg, add one cup of granulated sugar, one-half cup of milk, one and one-half cups of flour in two spoons of baking powder, stir in the white of one egg beaten stiff.  Bake in a moderate oven.

CRANBERRY AND CUSTARD PUDDING—­Here is a new suggestion which comes from a high authority.  Take one sugar cooky or four lady fingers, if you have them, and crumble into a baking dish.  Cover with a thin layer of cranberry preserves or jelly, dot with small lumps of butter and add a sprinkle of cinnamon.  Beat three eggs (separately) very lightly, add two tablespoonfuls of sugar and two cupfuls of milk.  Pour over the fruit and cake, bake as a custard and serve with whipped cream.

CUSTARD PUDDING—­Line a baking dish with slices of sponge cake.  Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar, and flavored with vanilla.  Pour the custard into the baking dish.  Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top.  Set in a very slow oven to brown slightly.