DATE MERINGUE—­Beat the whites of five eggs until stiff, add three rounding tablespoons of powdered sugar, and beat again.  Add a teaspoon of lemon juice and a half a pound of stoned and chopped dates.  Turn into a buttered baking dish and bake fifteen minutes in a moderate oven.  Serve with a boiled custard.

EGG SOUFFLE—­Make a sauce from one cup of hot milk and two level tablespoons each of butter and flour, cooked together five minutes in a double boiler.  Add the yolks of four eggs beaten well, stir enough to mix well and remove from the fire.  Add half a level teaspoon of salt and a few grains of cayenne.  Fold in the whites of the eggs beaten stiff, turn into a buttered dish, set in a pan of hot water, and bake in a slow oven until firm.  Serve in the same dish.

FRUIT PUDDING—­One and one-half cups flour, two and one-half cups raisins, one-half cup molasses, one-half cup milk, two tablespoons butter, one teaspoon cinnamon, one-half teaspoon allspice, one-half teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half teaspoon soda, dissolved in hot water, steam two hours.  Hard or liquid sauce, or both.

INDIAN TAPIOCA PUDDING—­One-third cup tapioca, one-fourth cup cornmeal, one quart scalded milk, half cup molasses, two tablespoons butter, one-half teaspoon salt, one teaspoon ginger and cinnamon mixed, one cup cold milk.  Soak the tapioca in cold water for one hour, then drain.  Pour the hot milk on to the cornmeal gradually.  Add the tapioca and cook in double boiler until transparent.  Add molasses, butter, salt, and spice, and turn into a buttered baking dish.  Pour the cold milk over the top and bake for one hour in a moderate oven.

LEMON MERINGUE PUDDING—­Soak one cup of fine breadcrumbs in two cups of milk until soft.  Beat one-quarter cup of butter and one-half of sugar together until greasy, stir all into the milk and crumbs.  Grate a little yellow lemon peel over the top and pour into a buttered baking dish.  Set in a moderate oven until firm and slightly browned.  Make a meringue of the stiffly beaten whites of two eggs and four level tablespoons of powdered sugar.  Spread over the pudding, return to the oven and color a little.

LEMON PUDDING—­Three eggs, one scant cup sugar, one lemon juice and rind, two cups of milk, two liberal tablespoons cornstarch, one heaping teaspoon butter.  Scald the milk and stir in the cornstarch, stirring all the time until it thickens well, add the butter and set aside to cool.  When cool beat the eggs, light; add sugar, the lemon juice and grated rind, and whip in a great spoonful at a time, the stiffened cornstarch and milk.  Bake in a buttered dish and eat cold.

LITTLE STEAMED PUDDING—­Cream one-quarter cup butter with one-half cup of sugar, add one-quarter cup milk, then one cup of flour sifted with two teaspoons of baking powder and a pinch of salt, and last fold in the stiffly beaten whites of three eggs.  Have some small molds or cups buttered, fill half full with the batter, cover with buttered paper, and steam three-quarters of an hour.  Serve hot with a sauce.