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Puddings Made from Stale Bread and Cake: Sponge

Sponge Cake à la Chantilly. 1 stale sponge cake, 2 cupfuls fresh or canned fruit, 1 cupful cream, 2 tablespoonfuls powdered sugar, teaspoonful McIlhenny's Mexican Vanilla.

From the top of a stale sponge cake cut a thin slice. Remove the inside, leaving a wall one and a half inches thick. Into this put any fresh fruit sprinkled with sugar, or canned fruit from which the bulk of the juice has been drained. Beat the cream till thick. Add the sugar and vanilla, and pour over the cake just before serving. Save the inside of the loaf; it may be utilized in various ways.

Cocoanut Sponge Pudding. 2 cupfuls scalded milk, 1½ cupfuls sponge-cake crumbs, 1 cupful grated cocoanut, 1 cupful sugar, Grating nutmeg, 1 tablespoonful rose water, 3 eggs.

Pour the hot milk over the spongecake crumbs, sugar, beaten yolks of eggs, cocoanut. Allow it to stand half an hour. Add the nutmeg, rose water, and whites of eggs beaten to a dry froth. Bake three quarters of an hour in a buttered mold. Serve with wine sauce. -MARGARET BAILEY.

Marmalade Sponge Cake. 1 stale sponge cake, 4 dry lady's fingers, 1 cupful powdered sugar, cupful butter, cupful orange marmalade. a Cut a stale sponge cake in two, in layer style, and set it in a steamer ten minutes. Make hard sauce by creaming the butter gradually, adding the sugar, and beating it till smooth and white. Add the marmalade at the last. Dry the lady's fingers in a moderate oven till light brown, then roll into crumbs with a rolling-pin. Spread the hard sauce on a layer of the cake, cover with the other half of the cake, spread with the remainder of the sauce, and scatter thickly with sifted lady's finger crumbs. Serve immediately. Almost any kind of jam can be used instead of orange marmalade. If it is a very rich, sweet preserve, use cupful less sugar. The sauce is also excellent if made with cupful orange juice beaten into the hard sauce, 1 tablespoonful lemon juice, and teaspoonful orange extract. Cream in a Crust.