Baked Lemon Chiffon Pudding: 3/4 cup sugar, 3 Tbsp. rice flour, 1/4 tsp. baking powder, 1/8 tsp. salt, 3 egg yolks, 1/4 cup fresh lemon juice, grated rind of 1 lemon, 2 Tbsp. soft butter, 3 egg whites (beaten), 1 cup milk.

Beat egg yolks until light: add lemond juice, rind, butter, flour, sugar, baking powder and salt. Blend until smooth. Slowly add milk.

Fold into beaten egg whites. Pour into shallow ungreased baking dish (1 qt.). Set in pan of hot water. Bake at 350 degrees for 40 minutes.

(donated by: Gladys Johnson)

Lime Chiffon Pudding: 1 1/2 Tbsp. gelatin, 1/4 cup cold water, 3 egg yolks, 1/2 cup sugar, 6 Tbsp. lime juice (fresh or bottled), 3/4 tsp. grated lime rind, 3 egg whites, few drops green food coloring, 1 cup whipped cream (whipped), 1/2 cup maraschino cherries, 1/2 cup miniature marshmellows.

Soften gelatin in cold water. Beat egg yolks until light. Gradually add sugar, beating constantly. Add lime juice and rind and enough food coloring to make a pastel shade. Cook in saucepan over low flame stirring constantly until mixture coats a metal spoon. Remove from flame; add gelatin and stir until dissolved. Cool. Do not let it harden. Beat egg whites until stiff. Fold egg whites and whipping cream into gelatin mixture. Heap into serving bowl. Top with cherries.

(donated by: Helen Dudzik)