Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it. Add a teaspoonful of salt, and sugar and flavoring to taste. Mould, chill, and serve with a sauce made of a cupful of jam or jelly thoroughly mixed with the whites of three eggs beaten to a stiff froth.

ALMOND BLANC MANGE

Thicken a quart of boiling milk with three tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Add four tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon extract. When smooth and thick, add half a cupful or more of split blanched almonds, mould, chill, and serve with whipped cream, sweetened and flavored to taste.

CHERRY BLANC MANGE

Stone a quart of cherries and stew, sweetening heavily. Thicken with one level tablespoonful of cornstarch rubbed smooth with a little cold water, and cook until smooth and thick, stirring constantly. Mould, chill, and serve with sugar and cream. Other fruits may be used in the same way.

CHOCOLATE BLANC MANGE

Thicken a quart of milk with four level tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of vanilla, sugar to taste, and a square of bitter chocolate grated and cooked to a smooth paste in a little boiling water. Cook, while stirring, until smooth and thick, mould, chill, and serve with custard or whipped cream.

CREAM BLANC MANGE

Thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs. Take from the fire, flavor to taste, mould and chill. Make a custard of one and one-half cupfuls of milk, the beaten yolks of two eggs, two tablespoonfuls of sugar, and flavoring to taste. Serve with the custard poured around the pudding.

COFFEE BLANC MANGE

Mix a cupful of very strong coffee with two cupfuls of boiling cream, sweeten to taste and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.

FRUIT BLANC MANGE

Heat a quart of milk in a double boiler with half a cupful of cream and flavoring to taste. Add a package of gelatine which has been soaked and dissolved, and mould in layers, alternating with preserves or jam or crushed and sweetened fresh fruit. Chill and serve with a border of the fruit. Cover with whipped cream if desired. Cherries, peaches, strawberries, bananas, or pineapples may be used.

PEACH BLANC MANGE

Thicken two cupfuls of boiling milk with one tablespoonful of cornstarch rubbed smooth with a little cold water. Add two tablespoonfuls of sugar, boil for five minutes, while stirring, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Butter a baking-dish, put in a pint of canned peaches, pour the cornstarch over and bake in a quick oven for half an hour. Take from the fire and cover with a meringue made of the whites of eggs beaten to a stiff froth, and sweetened to taste. Serve cold. Apples, apricots, cherries, figs, gooseberries, plums, pears, pineapples, quinces, rhubarb, and berries may be used in the same way.

VANILLA BLANC MANGE

Sweeten a quart of boiling cream with a little syrup, add half a package of gelatine which has been soaked and dissolved, mould, chill, and serve with whipped cream.

BLUEBERRY CAKE

Cream a tablespoonful of butter with a cupful of sugar, add an unbeaten egg and mix thoroughly. Add a cupful of milk, and two and one-half cupfuls of flour sifted with three teaspoonfuls of baking-powder. Add a pinch of grated nutmeg and stir in lightly three cupfuls of blueberries. Turn into buttered pans and bake for thirty-five minutes in a hot oven.

BLUEBERRY TEA-CAKES

Sift two cupfuls of flour with a pinch of salt and two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter, add the yolk of an egg beaten with half a cupful of sugar, and one cupful of milk. Fold in the stiffly beaten white of the egg and add a heaping cupful of blueberries, which have been dredged with flour. Bake for half an hour in muffin pans. Sour milk may be used with half a teaspoonful of soda instead of the baking-powder.

CHOCOLATE CAKE

Beat the yolks of six eggs, add a cupful of sugar, and the grated rind and juice of half a lemon. Sift in half a cake of grated bitter chocolate, a teaspoonful of baking-powder, with a pinch each of cinnamon, and clove, and enough flour to make a thin batter. Fold in the stiffly beaten whites of the eggs and bake in layer-cake pans. Put together with currant jelly. Ice with frosting made of a beaten egg, a cupful of powdered sugar, and half a teaspoonful of vanilla.

CHOCOLATE CREAM CAKE

Cream half a cupful of butter with one cupful of sugar, add the stiffly beaten whites of four eggs, and sift in one and one-half cupfuls of flour with a teaspoonful of baking-powder. Flavor with vanilla. Bake in a square tin. Boil one and one-half cupfuls of sugar with half a cupful of milk until the syrup makes a soft ball when dropped in cold water. Flavor with vanilla, stir until thick, spread on the cake and pour melted chocolate on top.

COCOANUT CAKE

Cream half a cupful of butter with two cupfuls of sugar, add the beaten yolks of five eggs, a teaspoonful of vanilla, one cupful of milk and four cupfuls of flour sifted with a teaspoonful of soda and two teaspoonfuls of cream tartar. Fold in the stiffly beaten whites of the eggs, add a cupful of shredded cocoanut soaked soft in milk, and bake in a moderate oven. Spread with boiled frosting, sprinkling thickly with grated cocoanut.

CREAM CAKE

Beat three eggs with one and one-half cupfuls of powdered sugar, add a tablespoonful of lemon-juice and half a cupful of cold water. Sift in two cupfuls of flour and two teaspoonfuls of baking-powder. Bake in layer-cake tins. Heat one and one-half cupfuls of milk in a double boiler. Beat together one tablespoonful of flour, two-thirds cupful of sugar, two eggs, and a pinch of salt. Add gradually to the boiling milk, stir, and cook for fifteen minutes. Flavor to taste, cool, and put the cake together with the filling. Ice with any preferred frosting.

COFFEE CREAM CAKE

Cream together half a cupful of butter and a cupful of sugar. Add half a cupful of milk and sift in half a cupful of cornstarch, one and one-fourth cupfuls of flour, half a teaspoonful of cream tartar and a pinch of soda. Fold in the stiffly beaten whites of three eggs and bake in buttered layer-cake tins for half an hour. Cook in a double-boiler one cupful of milk, one cupful of strong coffee, and a cupful of sugar. Thicken with the yolks of three eggs and three tablespoonfuls of flour rubbed smooth with a little cold milk. Stir while cooking. Take from the fire, add two tablespoonfuls of butter, and cool. Spread between the layers and ice with confectioner’s sugar moistened with coffee.

CREAM PUFFS

Bring to the boil one cupful of water, half a cupful of lard or butter, and a pinch of salt. Add enough sifted flour to make a smooth thick paste, sifting it in gradually and stirring it constantly. Take from the fire and add one at a time five unbeaten eggs, beating thoroughly each time. Drop by spoonfuls on a buttered tin sheet and bake for twenty minutes in a moderate oven. Thicken a pint of milk and two beaten eggs in a double-boiler with half a cupful of sifted flour rubbed smooth with a little cold milk. Sweeten and flavor to taste. When the puffs are cold, split with a sharp knife and fill with the cream. Sprinkle the puffs with powdered sugar and serve.

DEVIL’S FOOD CAKE

Boil together until thick one-half cupful each of grated chocolate, milk, and sugar, then cool. Cream one-half cupful of butter with a cupful of brown sugar, add two eggs well-beaten, two-thirds cupful of milk, and a teaspoonful of vanilla. Add the cooked mixture and sift in two cupfuls of flour with a heaping teaspoonful of baking-powder. Bake in layers and put together with chocolate frosting or boiled frosting.

FIG LOAF CAKE

Cream a cupful of butter with two cupfuls of brown sugar, add four eggs well-beaten, one teaspoonful each of cinnamon and nutmeg, half a teaspoonful of powdered cloves, and a cupful of water. Sift in three cupfuls of flour with two teaspoonfuls of baking-powder and add half a pound of finely cut figs and two cupfuls of raisins, dredging the fruit with flour. Bake for two hours in a moderate oven.

FRUIT CAKE

Cream a cupful each of butter and sugar, add the yolks of four eggs well-beaten, a pinch of grated nutmeg, and a cupful of flour sifted with a teaspoonful of baking-powder. Fold in the stiffly beaten whites, add half a cupful each of currants and blanched and shredded almonds, and, gradually, half a cupful of sherry. Put into a buttered tin in layers, alternating with shredded candied orange-peel and citron. Bake in a moderate oven for three hours and ice with boiled frosting.

HONEY TEA-CAKE

Mix one cupful of honey, half a cupful of sour cream, two eggs well-beaten, half a cupful of butter, melted, and two cupfuls of flour sifted with half a teaspoonful of soda and a teaspoonful of cream tartar. Bake for half an hour in a moderate oven.

MARGUERITES

Blanch and chop a pound of almonds and mix to a stiff paste with the stiffly beaten whites of two eggs. Beat the white of another egg to a stiff froth and add enough powdered sugar to make a thick icing. Spread crackers with the icing, then with the chopped nuts, and bake golden brown in a cool oven.

NUT CAKE

Cream a cupful each of butter and sugar, add two eggs well-beaten, a cupful of milk, a teaspoonful of vanilla, and two cupfuls of flour sifted with two teaspoonfuls of baking-powder. Add a cupful each of blanched and chopped nuts and stoned raisins dredged with flour and bake in a deep buttered pan in a moderate oven.

RASPBERRY TEA-CAKE

Beat together one cupful of sugar and one tablespoonful of butter, melted, add two eggs well-beaten, a pinch of salt, a grating of nutmeg, one cupful of milk, and two cupfuls of flour sifted with three teaspoonfuls of baking-powder. Bake in two layers and put together with butter and raspberry jam. Serve hot.

SPICE CAKE

Beat an egg and add to it two-thirds cupful each of sugar, melted butter, and molasses. Add a cupful of milk in which a teaspoonful of soda has been dissolved, and sift in two and one-half cupfuls of flour with a teaspoonful of cream tartar. Add a tablespoonful each of lemon-juice and mixed spice, turn into a shallow pan, and bake for twenty minutes in a moderate oven.

SPONGE CAKE

Mix two beaten eggs with a cupful of sugar, add one-third cupful of water, a teaspoonful of lemon or vanilla, and fold in lightly one cupful of flour sifted with a teaspoonful of baking-powder. Bake in a square pan.

TEA-CAKE

Cream a tablespoonful of butter with a cupful of sugar, add one egg well-beaten and three-fourths cupful of milk. Add three-fourths cupful of currants or raisins which have been dredged with flour and sift in one and one-half cupfuls of flour and a teaspoonful of baking-powder. Bake in a buttered tin or in patty-pans.

CHARLOTTE RUSSE

Line charlotte-russe moulds or dessert glasses with lady-fingers, split and trimmed to fit. Fill with cream whipped solid and sweetened and flavored to taste.

ALMOND CHARLOTTE RUSSE

Arrange six small sponge cakes in a serving-dish and spread thinly with jelly or jam. Stick blanched and split almonds into the cake and pour over a custard made of a cupful of milk and two tablespoonfuls of sugar, thickened with one egg well-beaten. Flavor with almond.

APPLE CHARLOTTE

Steam a quart of sliced sour apples until soft. Put into a baking-dish with alternate layers of bread crumbs, sprinkling the apples with sugar and cinnamon. Have crumbs on top. Beat the yolk of an egg with two cupfuls of milk, add two tablespoonfuls of melted butter, a pinch of salt, and two eggs well-beaten. Pour over the apples, bake until the milk is absorbed, and serve with sugar and cream.

BLACKBERRY CHARLOTTE

Make a boiled custard with one quart of milk, the yolks of six eggs, three-fourths cupful of sugar, and grated lemon peel to flavor. Line a serving-dish with slices of sponge cake dipped in cream and fill with alternate layers of cakes and blackberries crushed and sweetened. Pour the cold custard over, cover with meringue, and decorate with blackberries.

CREAM CHARLOTTE

Line a mould with lady-fingers. Whip a pint of cream to a stiff froth, sweetening and flavoring to taste and adding one-half package of soaked and dissolved gelatine. Pour into the mould, chill, and serve.

COFFEE CHARLOTTE

Thicken a cupful of milk with the yolks of four eggs beaten with a cupful of sugar and add a cupful of very strong coffee. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in two cupfuls of cream whipped solid. Turn into a mould lined with lady-fingers, chill, and serve.

ORANGE CHARLOTTE

Soak and dissolve half a package of gelatine, using as little water as possible. Add the juice of a lemon, one cupful each of sugar and orange-juice, and a little of the grated orange peel. When cool but not set, fold in a pint of cream whipped solid and turn into a mould lined with slices or sections of oranges.

PEACH CHARLOTTE

Rub through a sieve enough canned peaches to make a cupful. Add the juice of a lemon, a cupful of sugar and half a package of gelatine which has been soaked and dissolved in as little water as possible. When cool but not set, fold in the stiffly beaten whites of three eggs, mould, chill, and serve with whipped cream. Pears or other fruits may be used in the same way.

VICTORIA CHARLOTTE

Trim the frosting from a loaf of angel-food and cut it into squares. Arrange in a serving-dish, cover with split marshmallows, minced candied fruit, and chopped nuts, and pile high with whipped cream sweetened and flavored to taste.

APPLE COBBLER

Sift together four cupfuls of flour, two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, and one tablespoonful of sugar. Work into it half a cupful of butter and add enough milk to make a dough that will roll. Line a deep buttered baking-dish with the dough rolled thin, fill with peeled, cored, and quartered apples sweetened and sprinkled with spice, cover the pan with the rest of the dough rolled into a crust, and steam for two hours and a half, or bake. Serve with a sauce made of syrup thickened with cornstarch, seasoned with lemon-juice, grated peel, butter, and grated nutmeg or other spice. Apricots, plums, and peaches or berries may be used in the same way.

FRUIT COBBLER

Fill a deep buttered baking-dish with fresh or stewed fruit—apples, peaches, apricots, rhubarb, plums, or gooseberries being commonly used—and cover with a crust made as follows: Sift together two cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it half a cupful of butter and add one egg beaten with a cupful of milk. Spread over the fruit which has been previously sweetened to taste and bake until the crust is done. Serve either hot or cold with cream or any preferred sauce.

COMPOTE OF APPLES

Peel and core the apples and cook until soft in syrup to cover, flavoring with lemon or spice if desired. Drain, fill the cores with jelly, reduce the syrup by rapid boiling, pour around the apples and chill. At serving time cover with whipped cream and sprinkle with chopped nuts.

COMPOTE OF FIGS

Soak a pound of figs over night in cold water to cover, and simmer over a slow fire until tender. Add half a cupful of sugar and the juice of half a lemon. Turn into a serving-dish, cool, and cover with whipped cream slightly sweetened and flavored with vanilla.

ALMOND CREAM

Soak and dissolve a package of gelatine. Make a custard of six cupfuls of milk, four eggs well-beaten, a pinch of salt, and a few drops of almond extract. Add two-thirds cupful of sugar, and, when cool, the gelatine. Add a few blanched and shredded almonds, mould and chill.

APPLE CREAM

Peel, core, and quarter six or eight apples and cook until soft in a thin syrup to cover, flavoring the syrup with lemon-juice and spice. Drain, reduce the syrup by rapid boiling, pour over the apples, arrange in a serving-dish, and chill. Cover with whipped cream just before serving.

BANANA CREAM

Peel five bananas and rub through a sieve with five tablespoonfuls of powdered sugar and a tablespoonful of lemon-juice. Add half a package of gelatine which has been soaked and dissolved in a little milk, and when cool, but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.

BAVARIAN CREAM

Soak half a package of gelatine in a cupful of cream and dissolve by gentle heat. Rub through a sieve enough canned or fresh fruit to make a cupful. Sweeten heavily and mix with the dissolved gelatine. Whip a cupful of cream solid and when the fruit mixture is cool but not set, fold it gradually into the cream. When it begins to stiffen, mould, chill, and serve with whipped cream if desired. Observing the same proportions, Bavarian Creams may be made of apples, apricots, bananas, cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries, plums, huckleberries, oranges, pears, peaches, pineapple, quinces, raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup, coffee,—indeed almost anything. When almonds are used, a little more cream should be added. There should be one cupful of cream and gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp. Half a cupful of chocolate dissolved in a little cold water and cooked to a paste will be sufficient. In using coffee or maple syrup put in only enough to flavor. Pineapple Bavarian Cream should be served as soon as possible after making, as the pineapple contains a ferment which softens the gelatine.

CHESTNUT CREAM

Peel, boil, drain, and mash thirty large fresh chestnuts. Rub through a sieve and cook for ten minutes with half a cupful each of sugar and water. Arrange in a circle on a serving-dish and fill the centre with whipped cream sweetened and flavored to taste.

GINGER CREAM

Add a package of soaked gelatine to a cupful of hot milk and dissolve by gentle heat. Whip a cupful of cream solid, sweetening with powdered sugar, add a tablespoonful of ginger syrup, a few drops of essence of ginger, and a little preserved ginger chopped very fine. When the gelatine is cool but not set, fold in the cream carefully and beat until it begins to stiffen. Mould and chill. Serve with whipped cream flavored with ginger syrup.

ITALIAN CREAM

Mix two cupfuls of cream, two-thirds cupful of sugar, and two wineglassfuls of white wine. Add the juice of two lemons, a little of the grated peel, and a package of gelatine which has been soaked in cold water and dissolved in a pint of hot cream. Mould and chill. Nuts or candied or preserved fruit may be added if desired.

MACAROON CREAM

Thicken a pint of cream with one tablespoonful of cornstarch rubbed smooth with a little cold milk. Stir while cooking. Cool, flavor with vanilla, and pour over macaroons arranged in a serving-dish. Chill and garnish with bits of bright jelly or candied fruit.

MARSHMALLOW CREAM

Cut marshmallows into quarters and mix with whipped cream sweetened and flavored to taste. Serve in dessert glasses and sprinkle with chopped nuts or garnish with marshmallows or candied cherries.

ORANGE CREAM

Heat in a double boiler the juice of six oranges and the grated rind of two. Add to it one cupful of sugar and half a package of gelatine which has been soaked and dissolved. Take from the fire, add the well-beaten yolks of six eggs, and stir until cool. When cool but not set, fold in two cupfuls of cream whipped solid. Mould and chill.

PEACH CREAM

Mash through a sieve enough fresh peaches to make a cupful. Whip a cupful of cream solid, add two tablespoonfuls of powdered sugar and the peach pulp. Serve immediately in dessert glasses. Other fruits may be used in the same way.

PINEAPPLE CREAM

Drain the juice from a pint can of pineapple and add to it the juice of one orange. Season with grated lemon-peel and add half a package of soaked gelatine. Heat over boiling water until the gelatine is dissolved. Take from the fire and when cool, but not set, fold in gradually one cupful of cream whipped solid and the pineapple cut fine. Mould and chill.

RASPBERRY CREAM

Rub a pint of raspberries through a sieve, sweeten to taste, and add a package of gelatine which has been soaked and dissolved in a cupful or more of water. Mix in a few drops of vanilla and when cool, but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.

SPANISH CREAM

Soak half a package of gelatine in cold water to cover, and dissolve by gentle heat. Beat together the yolks of three eggs, three tablespoonfuls of sugar, and a pinch of salt. Pour into a double boiler, add a pint of hot milk and cook until thick, stirring constantly. Take from the fire, add the dissolved gelatine and fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with any preferred sauce.

TAPIOCA CREAM

Soak half a cupful of tapioca over night in cold water and cook until soft in a double boiler with a quart of milk and a pinch of salt. Add the yolks of four eggs beaten with a cupful of sugar, cook for ten minutes, then fold in the stiffly beaten whites of the eggs, and flavor to taste. Turn into a serving-dish, cool, and drop a few teaspoonfuls of currant jelly upon the pudding when serving. Three eggs may be used instead of four.

APPLE CUSTARD

Sweeten four cupfuls of stewed and mashed apples with half a cupful of sugar, two tablespoonfuls of butter, and the juice and grated rind of a lemon. Add half a cupful of water, two eggs well beaten, and two cupfuls of bread crumbs mixed with one tablespoonful of flour. Add a cup of milk, heat well, turn into a buttered baking-dish, and bake for forty minutes in a moderate oven. Serve with Hard Sauce or with sugar and cream.

CARAMEL CUSTARD

Brown half a cupful of sugar, add half a cupful of hot water, and simmer for fifteen minutes. Add to a pint of milk beaten slightly with four eggs and a pinch of salt; turn into a baking-dish and bake in a slow oven for forty minutes. Serve cold.

CHOCOLATE CUSTARD

Dissolve four heaping tablespoonfuls of grated bitter chocolate in a quart of hot milk. Add the yolks of six eggs beaten with a cupful of sugar and a teaspoonful of vanilla, take from the fire, pour into custard cups, set into a baking-dish, with an inch of hot water and bake slowly until set. Cover with meringue, return to the oven until puffed and brown, and serve cold.

COFFEE CUSTARD

Thicken six cupfuls of boiling milk with the yolks of eight eggs beaten with eight tablespoonfuls of sugar, and add a cupful of strong black coffee. Strain into custard cups, put into a pan of water to reach to half their height, and simmer for twenty minutes. Serve cold.

CREAM CUSTARD

Heat a cupful of cream with two tablespoonfuls of sugar, boil for fifteen minutes, and flavor to taste. Take from the fire, fold in the stiffly beaten whites of four eggs and chill. Or, put into a baking-dish, sprinkle with sugar, bake until puffed and brown and serve hot.

FRENCH CUSTARDS

Add to a pint of rich boiled custard half a cupful of blanched chopped almonds and a little shredded citron. Serve cold.

MAPLE CUSTARD

Beat five eggs with a tablespoonful of flour, a cupful of maple sugar and a pinch each of salt and grated nutmeg. Mix with three pints of warm milk, turn into a baking-dish or custard cups, set the dish into a pan of hot water and bake in a moderate oven until the custard is set.

MARQUISE CUSTARD

Thicken four cupfuls of boiling milk with the beaten yolks of eight eggs and the whites of five, adding a pinch of salt, and sugar and flavoring to taste. Cool, turn into a serving-dish, and beat the whites of three eggs to a standing froth. Beat into the whites four tablespoonfuls of raspberry or strawberry jam and drop by tablespoonfuls upon the custard. Serve immediately.

NUT CUSTARD

Beat the yolks of four eggs with two cupfuls of milk, add half a package of soaked gelatine, dissolve by gentle heat, add sugar to taste, and strain. Add half a cupful of chopped nuts, stir until it begins to stiffen, then mould and chill.

RASPBERRY CUSTARD

Beat together the yolks of two eggs, two cupfuls of milk, two tablespoonfuls of sugar, and a tablespoonful of cornstarch, rubbed smooth with a little milk. Cook slowly in a double boiler until smooth and thick, stirring constantly. Put a pint of red raspberries into a serving-dish, mash lightly with a spoon, sprinkle with powdered sugar, pour over the custard and cool. Make a meringue of the beaten whites and a tablespoonful of powdered sugar and tint it pink with berry juice. Spread over the custard and serve. Other fruits may be used in the same way.

RICE CUSTARD

Mix a pint of milk with a cupful of cream, a heaping tablespoonful of ground rice, two tablespoonfuls of rose-water, and half a cupful of sugar. Bring to the boil, stirring constantly, take from the fire, add the beaten yolks of three eggs, turn into a serving-dish, sprinkle with powdered sugar and grated nutmeg, and chill.

DOUGHNUTS

Cream one cupful of butter with two cupfuls of brown sugar, add six eggs well-beaten, half a cupful of milk, and enough flour with baking-powder to make a moderately stiff dough. Roll thin, cut out, and fry in deep fat. Drain, and sprinkle with powdered sugar.

APPLE DUMPLINGS

Rub a tablespoonful of lard into a pint of flour sifted with a pinch each of salt and soda and a teaspoonful of cream tartar. Mix to a stiff dough with milk, roll thin, cut into squares, and put in the centre of each a peeled and cored sour apple. Fill the cavity with butter and sugar creamed together and season lightly with spice. Wrap the dough around the apple, pinching firmly, and steam or bake. Serve hot with sugar and cream or Hard Sauce.

PEACH DUMPLINGS

Peel and stone peaches, enclose in pastry, brush with beaten egg, and bake. Serve either hot or cold with sugar or sweet sauce. Pears or almost any other fruit may be used in the same way.

FRITTER BATTER

Beat one egg light, add a cupful of milk and one cupful of flour which has been sifted with a teaspoonful of baking-powder and a pinch of salt. Beat hard for three minutes, then dip prepared fruit into the batter and fry brown in deep fat.

APPLE FRITTERS

Peel, core, and quarter small apples, sprinkle with sugar and nutmeg, dip in fritter batter, fry in deep fat, drain, and serve with any preferred sauce. Other fruits may be used in the same way. Sprinkle with powdered sugar if desired.

VIENNA FRITTERS

Cut stale sponge cake into thin rounds and fry in butter. Drain, spread with jam or jelly, and serve with cream.

FROZEN DAINTIES

APRICOT ICE

Rub through a sieve enough peeled apricots to make a cupful, sweeten with syrup, add two cupfuls of water, and, if desired, the white of one or two unbeaten eggs. Freeze. Canned apricots may be used.

BANANA ICE-CREAM

Heat a pint of cream in a double boiler with a cupful of sugar and stir until dissolved. Cool, add eight bananas mashed through a sieve, add another pint of cream, and freeze.

CAFÉ PARFAIT

Thicken a cupful each of milk and strong coffee with the yolks of eight eggs beaten with ten tablespoonfuls of sugar. Cool, strain, and fold in a cupful of cream whipped solid. Turn into a mould and bury in ice and salt for four hours.

CARAMEL ICE-CREAM

Cook half a cupful of sugar until dark brown with a tablespoonful of water, stirring constantly. Heat a quart of milk with half a cupful of sugar and thicken, while stirring, with three small spoonfuls of cornstarch rubbed smooth with a little cold water. Add a pinch of salt, three eggs well-beaten, and the caramel. Bring to the boil, strain, cool, and freeze. Chopped nuts may be added if desired.

CEYLON ICE

Make a quart of strong Ceylon tea, sweeten heavily while hot, and add the juice of a lemon. Cool, strain, freeze, and serve in glasses.

CHERRY ICE

Stone a pound of black cherries and cut into bits. Sweeten the juice heavily with syrup, add the juice of half a lemon and three cupfuls of water, and freeze. If a pink ice is desired, add the unbeaten whites of one or two eggs.

CHOCOLATE ICE-CREAM

Scald six cupfuls of cream with sugar to sweeten heavily and add half a cake of chocolate grated. Add also a package of soaked and dissolved gelatine, and two teaspoonfuls of vanilla. Strain and freeze.

COFFEE ICE-CREAM

Mix two cupfuls of cream with one cupful of very strong coffee, sweeten heavily, add the unbeaten white of an egg, and freeze.

GRAPE ICE-CREAM

Cook a cupful of grape juice to a thick syrup with a cupful of sugar, mix with two cupfuls of cream, and freeze. The cream will be lavender in color. A little less sugar may be required for some tastes.

LEMON ICE

Mix two cupfuls of lemon-juice with three cupfuls of water and sweeten heavily with thick syrup. Freeze. The unbeaten whites of two eggs may be added if a frothy ice is desired.

LEMON ICE-CREAM

Make a syrup of a cupful of sugar, half a cupful of water, and the juice and grated rind of two lemons. Strain, add to three pints of cream, and freeze.

MACAROON ICE-CREAM

Dry half a pound of macaroons in the oven, cool, roll, and sift. Mix with cream, allowing three cupfuls of cream to each cupful of crumbs. Sweeten heavily and freeze.

MAPLE ICE-CREAM

Mix a cupful of maple syrup with two cupfuls of cream and freeze. A beaten egg may be added.

ORANGE SHERBERT

Mix two cupfuls of orange juice, the grated yellow rind of an orange, and the juice of a lemon. Add two cupfuls of sugar and four cupfuls of water, let stand for two hours and freeze.

PEACH ICE-CREAM

Peel and mash through a sieve enough peaches to make two cupfuls. Add a cupful and a half of sugar and a few drops of lemon or almond extract. Let the fruit stand for an hour, then add a quart of cream, and freeze.

RASPBERRY ICE

Mix three cupfuls of raspberry-juice, with one cupful of water sweetened heavily and add if desired the juice of half a lemon. Let stand for an hour and freeze. Cherries, strawberries, currants, and pineapple may be used in the same way. The unbeaten white of an egg or two may be added.

STRAWBERRY ICE

Mix two cupfuls of strawberry-juice with three cupfuls of thin syrup and the juice of a lemon. Freeze, adding the unbeaten white of one or two eggs, if desired.

STRAWBERRY ICE-CREAM

Rub through a fine sieve enough strawberries to make a cupful, add a cupful of sugar, the juice of a lemon, two cupfuls of cream, and freeze.

JELLIED DESSERTS

COFFEE JELLY

Sweeten heavily three cupfuls of strong hot coffee and add half a package of gelatine which has been soaked and dissolved. Mould in a border mould and at serving-time fill the centre with whipped cream sweetened and flavored to taste.

CHOCOLATE CREAM JELLY

Melt half a cake of bitter chocolate in a quart of milk and thicken with yolks of seven eggs beaten with ten tablespoonfuls of powdered sugar and a teaspoonful of vanilla. Add half a package of gelatine which has been soaked and dissolved. Strain, mould, and chill.

CUSTARD JELLY

Heat a pint of milk with a pinch of soda, add a cupful of sugar, the yolks of three eggs well-beaten, and a teaspoonful of vanilla. Cook until smooth and thick, stirring constantly, then add half a package of gelatine which has been soaked and dissolved. When cool but not set, fold in the stiffly beaten whites of the eggs, mould, and chill.

JELLIED APRICOTS

Rub a can of apricots through a sieve and cook to a smooth paste with half a cupful of maraschino, the juice of two lemons, and half a cupful of sugar, add a package of gelatine which has been soaked and dissolved, mould, chill, and serve.

JELLIED FRUIT

Cut fine two oranges and four bananas, sweeten to taste, and add a little wine. Pour over one-half package of acidulated gelatine which has been soaked and dissolved, and chill. Cut into squares and serve with whipped cream or boiled custard. Other fruits may be used in the same way.

JELLIED RHUBARB

Cut a pound and a half of rhubarb into inch-lengths and cook slowly until tender, sweetening with brown sugar. Add a package of gelatine soaked and dissolved, using as little water as possible. Mould and chill.

JELLIED WHITE CURRANTS

Cook a pint of white currants until soft in thin syrup to cover. Add the juice of a lemon and a package of gelatine soaked and dissolved in two cupfuls of water. Mould, chill, and serve.

LEMON JELLY

Make a strong hot lemonade, and, if desired, add a little of the grated peel. Stiffen with gelatine which has been soaked and dissolved, allowing half a package to each scant quart of liquid.

WINE JELLY

Soak a package of gelatine in a cupful of cold water and dissolve by gentle heat. Add to four cupfuls of wine heavily sweetened, mould, and chill. Coffee or fruit-juice may be used instead of the wine and the stiffly beaten whites of four or five eggs may be folded in just before the mixture begins to set. Strawberry, raspberry, cherry, lemon, orange, maraschino, kirsch, chocolate, pineapple, and numberless other jellies may be made in the same way. Fresh or preserved fruit, small sponge cakes, or candied fruit may be moulded in these jellies.

VANILLA CREAM JELLY

Thicken a quart of boiling milk with the yolks of eight eggs beaten with ten tablespoonfuls of powdered sugar. Strain, flavor with vanilla, and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.

PIES

PLAIN PIE CRUST

Cut together with a knife one quart of sifted flour, half a cupful each of lard and butter, a teaspoonful of salt, and a tablespoonful of sugar. Add gradually three-fourths cupful of ice-water, turn out on a floured board, roll, chill, and use as desired.

APPLE PIE

Make a rich crust of half a pound of butter, a pound of flour, and a pinch of salt. Work with the fingers until it is like meal, and add ice-water to mix. Roll out, pat into shape, and line a pie-tin with the crust. Peel, core, and cut up good cooking apples, fill the pie, dot with butter, sprinkle with sugar and spice, cover with the other crust and bake. Sprinkle with powdered sugar before serving.

APRICOT PIE

Cut fine a can of apricots and mix with half a cupful of sugar and the beaten yolk of an egg. Bake with one crust, cover with meringue, and return to the oven until puffed and brown.

CHOCOLATE PIE

Line a deep pie-tin with pastry and bake. Heat a cupful of milk with half a cupful of sugar and a teaspoonful of butter. Add two tablespoonfuls of grated chocolate, the beaten yolks of two eggs, and thicken with one and one-half small spoonfuls of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, add half a teaspoonful of vanilla, fill the pastry shell, and cool. Serve with whipped cream.

COCOANUT CUSTARD PIE

Soak half a cupful of shredded cocoanut in a cupful of milk, add two tablespoonfuls of melted butter, one cupful of sugar, and two eggs well-beaten. Bake with one crust, and after the pie is done, cover with meringue and return to the oven until puffed and brown.

CRANBERRY PIE

Stew cranberries in just enough water to cover until they burst. Mash, smooth, sweeten well, turn into a pie-plate lined with pastry, lay strips of pastry across the pie, and bake in a moderate oven.

CREAM PIE

Beat together two cupfuls of milk, half a cupful of sugar, two teaspoonfuls of flour, and the yolks of three eggs. Flavor with grated nutmeg, vanilla, or lemon, and boil, while stirring, for twenty minutes. Turn into a pie-tin lined with pastry which has been baked, and bake until done. Make a meringue of the whites of the eggs and three tablespoonfuls of powdered sugar. Spread on the pie and bake until puffed and brown.

CURRANT PIE

Line a buttered pie-tin with pastry, fill with stemmed currants, dredge with sugar, sprinkle with flour, cover with crossbars of pastry, and bake.

GOOSEBERRY PIE

Line a deep pie-tin with pastry and fill with stewed gooseberries sweetened to taste and flavored with grated nutmeg. Cover with crust, bake, and sprinkle with powdered sugar in serving.

LEMON CREAM PIE—I

Line a pie-tin with pastry and bake. Make a syrup of one cupful of sugar and two-thirds cupful of water. Thicken with a teaspoonful of flour beaten with the yolks of two eggs and add the grated rind and juice of a lemon. Cook until smooth and thick, stirring constantly, fill the crust, bake for five minutes, then cover with meringue and bake until puffed and brown.

LEMON CREAM PIE—II

Mix the juice of two lemons with the grated rind of one, a cupful each of water and sugar and bring to the boil in a double-boiler. Thicken while stirring with one tablespoonful of cornstarch rubbed smooth in a little cold water, take from the fire, add a teaspoonful of butter, and three eggs well-beaten. Turn into pie-tins lined with pastry and bake. Cover with meringue and return to the oven until puffed and brown.

PEACH PIE

Line a deep pie-tin with rich pastry and fill with peeled and split peaches. Sprinkle with two tablespoonfuls of cracker crumbs, and one cupful of sugar, fill with cream and bake for thirty minutes.

PRUNE CREAM PIE

Stew, stone, and rub through a sieve enough prunes to make a cupful of pulp. Add one cupful of milk or thin cream, cooked with a teaspoonful of cornstarch rubbed smooth in a little cold milk, the yolks of two eggs well-beaten, and one-third cupful of sugar. Line a pie-tin with pastry, fill with the mixture, and bake quickly. Cover with meringue and brown. Serve either hot or cold.

PUMPKIN PIE

Mix a pint of stewed and strained pumpkin with a pint of milk, two eggs well-beaten, one cupful of sugar, one teaspoonful of cinnamon, one-half teaspoonful each of ginger and nutmeg, and the grated peel of half a lemon. Bake for half an hour with an undercrust only.

RHUBARB PIE

Line a deep pie-tin with pastry and fill with chopped rhubarb stewed soft in a little water, sweetened to taste and mixed with a well-beaten egg. Sprinkle with flour, cover with crust, and bake.

STRAWBERRY PIE

Line a pie-tin with pastry, fill with fresh strawberries, dot with butter, sprinkle with powdered sugar, cover with crossbars of pastry, and bake.

APPLE PUDDING

Peel and grate six sour apples. Add the juice and grated rind of a lemon, the well-beaten yolks of four eggs, and two tablespoonfuls of butter creamed with half a cupful of sugar. Season with spice, fold in the stiffly beaten whites of the eggs and bake in a buttered baking-dish. Serve cold with cream.

APPLE SAGO PUDDING

Soak four tablespoonfuls of sago over night in a pint of water and cook slowly in a double boiler until transparent, adding more water if necessary, and sugar to taste. Fill a baking-dish with peeled and cored apples, pour the sago over them, cover and bake until the apples are tender. Cool, and serve with sugar and cream.

APRICOT PUDDING

Sweeten hot boiled rice and arrange in a border on a serving-dish. Fill the centre with stewed apricots or canned apricots drained, and sprinkle with grated lemon-peel. Cover with whipped cream and sprinkle with chopped nuts. Almost any other fruit may be used instead of apricots.

BALTIMORE PUDDING

Butter a baking-dish and line it with stale sponge cake cut in thin slices. Fill nearly full with stewed peaches or cherries, cover with cake and spread with a meringue made of the stiffly beaten whites of two eggs and two tablespoonfuls of sugar. Bake until puffed and brown and serve cold with cream.

BIRD’S NEST PUDDING

Peel and core eight apples and put into a buttered baking-dish, filling the cores with brown sugar seasoned with grated nutmeg. Cover and bake until the apples are done. Beat the yolks of four eggs, add two cupfuls of flour sifted with three teaspoonfuls of baking-powder and a pinch of salt, two cupfuls of milk and the stiffly beaten whites of the eggs. Pour the batter over the apples, bake for an hour in a moderate oven, and serve with any preferred sauce.

BLACKBERRY PUDDING

Stew a quart of blackberries with sugar and pour hot over thin slices of buttered bread, making alternate layers, and having fruit on top. Cover with a plate, chill, and serve with sugar and cream. Cherries and other fruits may be used in the same way.

BLUEBERRY PUDDING—I

Sift together two cupfuls of flour, a pinch of salt, two heaping teaspoonfuls of cream tartar and a teaspoonful of soda. Add a pint of berries and enough milk to mix to a stiff batter. Turn into a buttered mould, cover and steam for an hour and a half. Serve with a sauce made by creaming half a cupful of butter with a cupful of sugar and two teaspoonfuls of flour and cooking until thick with a cupful of boiling water. Flavor with nutmeg or vanilla.

BLUEBERRY PUDDING—II

Sift together three cupfuls of flour, a pinch of salt, and two teaspoonfuls of baking-powder. Add one cupful of milk, one egg well-beaten, and two cupfuls of blueberries. Turn into a deep buttered mould, leaving room for the pudding to swell. Steam for two hours and serve hot with any preferred sauce. Apples, apricots, blackberries, cherries, currants, figs, preserved ginger, plums, oranges, peaches, pears, pineapples, raspberries, and strawberries may be used in the same way.

BREAD AND APPLE PUDDING

Fill a buttered pudding-dish with alternate layers of thin buttered slices of bread and sliced apples which have been peeled and cored, seasoning the apples with sugar and spice. Add enough water to moisten, cover and bake slowly for two hours. Serve hot or cold with cream or Hard Sauce.

CABINET PUDDING

Butter a mould and line it with raisins or currants and bits of citron. Fill the mould nearly full with alternate layers of stale sponge cake and candied fruit or raisins and citron. Pour over a custard made of three eggs beaten with a pint of milk and sweetened to taste. Put the mould in a pan of boiling water to reach to one-third its height and bake for an hour in a moderate oven.

CALIFORNIA PUDDING

Beat three eggs with one and one-half cupfuls of milk and half a wineglassful of claret. Add a few drops of almond extract. Cook until it thickens, stirring constantly. Put small pieces of stale sponge cake into a baking-dish and sprinkle with chopped citron. Pour over the custard and let stand for half an hour. Cream half a cupful each of butter and sugar, spread over the pudding, bake for an hour, and serve either hot or cold.

CARAMEL PUDDING

Make a custard of one cupful of milk beaten with the yolks of four eggs and the white of one, and a tablespoonful of sugar. Brown half a cupful of sugar in an iron pan, add half a cupful of water and simmer until it is a thick syrup. Line a mould with the caramel, turning rapidly from side to side, strain in the uncooked custard, cover and steam for half an hour.

CHERRY PUDDING

Soak three cupfuls of stale bread crumbs until soft in milk to cover. Add a teaspoonful of salt, a tablespoonful of sugar, grated nutmeg to flavor, and flour to make a batter sifted with two teaspoonfuls of baking-powder. Add three eggs well-beaten, and as many stoned cherries as can be incorporated in the batter. Fill a buttered tin, leaving room for the pudding to rise one-third, steam for two hours and a half and serve hot with any preferred sauce.

CHOCOLATE PUDDING

Heat two cupfuls of milk and add slowly one-half cake of grated chocolate, one heaping tablespoonful of sugar and one tablespoonful of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, take from the fire, add a few drops of vanilla, mould, chill and serve with cream and sugar.

CHOCOLATE CREAM PUDDING

Cook to a smooth paste two squares of grated bitter chocolate, four teaspoonfuls of sugar, and four tablespoonfuls of hot water. Add half a cupful of cream and one-fourth cupful of milk. Bring to a boil, add the yolks of two eggs beaten with a little milk, and cook until it thickens, stirring constantly. Fold in the stiffly beaten whites, add a pinch of salt, and vanilla or cinnamon to flavor. Cover and let stand in a double boiler until light and spongy. Turn into a serving-dish, sprinkle with powdered sugar, and serve cold with whipped cream.

CHRISTMAS PUDDING

Open a pint can of mince meat and add to it the yolks of six eggs well-beaten. Add enough sifted flour to make a stiff batter and fold in the stiffly beaten whites of the eggs. Pour into a buttered mould, leaving room to swell, cover tightly, put into boiling water and boil rapidly for five hours. Serve with Wine Sauce.

CRACKER PUDDING

Roll six crackers to crumbs. Add a cupful of milk and the grated rind of half a lemon and cook to a smooth paste. Add three tablespoonfuls of softened butter, two heaping tablespoonfuls of sugar, a tablespoonful of sherry, and four eggs well-beaten. Pour into a buttered dish, cover and steam for half an hour. Serve with Hard Sauce.

CORNSTARCH PUDDING

Heat two cupfuls of water and thicken with three tablespoonfuls of cornstarch rubbed smooth with a little cold water. Cook for ten minutes, stirring constantly, add the juice and grated rind of a lemon, half a cupful of sugar, the yolks of two eggs well-beaten, half a cupful of milk, and two tablespoonfuls of butter. Take from the fire, mix thoroughly, turn into a buttered baking-dish, bake for half an hour, cover with meringue and return to the oven until puffed and brown. Serve either hot or cold.

COTTAGE PUDDING

Cream together one cupful of sugar and two tablespoonfuls of butter. Add two eggs beaten separately and a cupful of milk. Sift in two cupfuls of flour and three teaspoonfuls of baking-powder, beat thoroughly, turn into a buttered baking-dish, sprinkle thickly with powdered sugar, and bake in a moderate oven for forty minutes. Serve hot with Lemon Sauce.

CURRANT PUDDING

Fill a small buttered baking-dish with thin slices of baker’s bread, buttered, and alternate layers of fresh currants, stewed and sweetened to taste. Have fruit on top. Cover and bake for half an hour in a moderate oven, cool, and serve with sugar and cream. Blackberries, blueberries, raspberries, gooseberries, and strawberries may be used in the same way.

CUSTARD PUDDING

Heat a pint of milk in a double boiler and thicken with a tablespoonful of cornstarch rubbed smooth in a little cold milk. Add a pinch of salt, half a cupful of sugar, half a teaspoonful of powdered cinnamon, take from the fire, cool, and add three eggs well-beaten. Turn into a buttered baking-dish and bake until a knife thrust into the centre of the pudding comes out clean. Serve very cold. Any other flavor may be used instead of cinnamon.

DATE PUDDING

Chop fine one cupful of suet. Add the yolks of two eggs beaten with a cupful of milk, a teaspoonful of cinnamon, a pinch of salt and half a nutmeg grated. Sift in three cupfuls of flour and a teaspoonful of baking-powder. Add a pound of washed, stoned, and and chopped dates dredged with flour, turn into a buttered mould, and steam for three hours. Serve hot with Hard Sauce.

DATE CUSTARD PUDDING

Thicken a pint of milk with one tablespoonful of cornstarch rubbed smooth with a little cold milk, add the yolks of three eggs well-beaten with two tablespoonfuls of granulated sugar, and a teaspoonful of lemon extract. Take from the fire, add a tablespoonful of butter, turn into a buttered baking-dish, and bake brown. Cover with chopped dates and almonds or English walnuts, then with meringue flavored with lemon, and return to the oven until puffed and brown. Serve cold.

DANISH PUDDING

Wash a cupful of tapioca and soak it over night in six cupfuls of cold water. In the morning cook for an hour in a double boiler, stirring frequently. Add a pinch of salt, half a cupful of sugar, and one cupful of jelly. As soon as the jelly is melted mould, chill, and serve with whipped cream.

FARINA PUDDING

Cook three tablespoonfuls of farina in a double boiler with a quart of milk and a teaspoonful of salt. At the end of an hour add a cupful of currant jelly and, if desired, a little more sugar. Mould, chill, and serve with whipped cream.

FRUIT PUDDING

Mix one cupful of chopped beef suet, one cupful of molasses, one cupful of sour milk, one teaspoonful of salt and one-half cupful of raisins or currants. Sift in three cupfuls of flour, one teaspoonful of soda and half a nutmeg grated. Turn into a buttered mould and steam for three hours.

FRUIT AND RICE PUDDING

Boil a cupful of washed rice until soft in salted water to cover, and drain. Spread upon a buttered pudding cloth and fill the centre with preserved or fresh fruit sweetened to taste. Tie up, steam for two hours, and serve hot with any preferred sauce.

GINGER PUDDING

Mix one cupful of stale cake crumbs with a cupful of freshly grated cocoanut. Add two cupfuls of hot sweetened cream and let stand until the crumbs are soft. Add four eggs well-beaten and turn into a buttered mould lined with thin slices of preserved ginger. Steam for two hours and serve with the syrup drained from the ginger.

LEMON PUDDING

Grate half a loaf of bread, pour over a cupful of boiling milk, and cool. Add the grated peel of two lemons, half a cupful of butter beaten to a cream, powdered sugar to sweeten, and three eggs well-beaten. Fill a buttered baking-dish or small buttered cups and bake for twenty minutes in a moderate oven. Serve hot with any preferred sauce.

LEMON CUSTARD PUDDING

Make a pint of Lemon Jelly and add to it the beaten yolks of four eggs. When cool, but not set, fold in the stiffly beaten whites of the eggs, mould, chill, and serve with sugar and cream.

NEW ENGLAND INDIAN PUDDING

Sift a cupful of corn-meal slowly into four cupfuls of boiling milk and cook in a double boiler for half an hour, stirring frequently. Take from the fire, add a scant cupful of molasses, four cupfuls of milk, one teaspoonful of salt, two tablespoonfuls of butter, and one egg well-beaten. Pour into a deep earthen dish, and bake slowly for four hours. Serve hot with Hard Sauce flavored with vanilla.

ORANGE PUDDING

Peel, seed and quarter six oranges, put into a baking-dish and sprinkle with sugar. Thicken a quart of milk with two tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of butter, and the yolks of three eggs beaten with half a cupful of sugar. Add a little grated orange peel, and cook until smooth and thick, stirring constantly. Pour the custard over the oranges, bake for twenty minutes, then cover with meringue made of the beaten whites of the eggs and two tablespoonfuls of sugar, sprinkle with sugar and bake until puffed and brown. Serve cold with cream.

PEACH PUDDING

Thicken three cupfuls of boiling milk with two tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, then take from the fire, add a tablespoonful of butter and the yolks of three eggs beaten to a cream with a cupful of sugar. Drain a can of peaches, put into a baking-dish, pour the custard over and bake for ten minutes, then cover with meringue and return to the oven until brown.

PEACH BLOSSOM PUDDING

Blanch and shred a cupful of almonds, add to a cupful of cream and sweeten heavily. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and a few drops of almond extract. Tint pink with color paste and when cool but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.

PEACH AND RICE PUDDING

Wash half a cupful of rice and soak it for two hours in cold water to cover. Drain and cook in a double-boiler with two and one-half cupfuls of milk, one cupful of sugar, and a pinch of salt. Cook for two hours, then put into a buttered baking-dish in layers with stewed or preserved peaches, having rice on top. Dot with butter, sprinkle with sugar and spice, bake brown, and serve hot or cold with any preferred sauce.

PINEAPPLE PUDDING

Soak half a package of gelatine in cold water to cover, add half a cupful of milk and dissolve by gentle heat. Heat two cupfuls of milk in a double boiler, add a cupful of sugar, a pinch of salt, and the beaten yolks of six eggs. Cook until it thickens, stirring constantly, then add three cupfuls of grated canned pineapple, bring to the boil, take from the fire, and when cool but not set fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with whipped cream.

PRUNE PUDDING

Stone a cupful of stewed prunes and rub through a sieve. Beat the whites of five eggs to a stiff froth, add five tablespoonfuls of powdered sugar, a pinch of cream tartar, and a few grains of salt. Add the prunes gradually, turn into a deep buttered baking-dish, and bake in a slow oven for twenty minutes. Serve either hot or cold, with Boiled Custard.

QUINCE PUDDING

Peel, core, and quarter five quinces and simmer until softened in water to cover. Rub through a sieve, add a cupful of sugar and the yolks of four eggs beaten with a pint of milk. Line a deep baking-dish with pastry, turn in the quince, and bake for forty-five minutes. Cover with a meringue made from the beaten whites of four eggs and six tablespoonfuls of sugar. Return to the oven until puffed and brown and serve cold.

RASPBERRY PUDDING

Fill a buttered baking-dish with alternate layers of raspberries and dry bread crumbs, sweetening each layer of berries with sugar. The top layer should be crumbs. Dot with butter, sprinkle with sugar and bake for half an hour. Serve with cream.

RED SAGO PUDDING

Wash a cupful of sago and soak over night in four cupfuls of cold water. Cook in a double boiler in the water in which it was soaked until the sago is transparent. Add a pinch of salt, two cupfuls of raspberry, cherry, strawberry, or currant-juice, and sugar to taste. Cook for half an hour, turn into a wet mould, chill, and serve with whipped cream. This pudding may be made with jelly instead of fruit juice. Grape juice made tart with lemon-juice may also be used.

RICE PUDDING—I

Wash half a cupful of rice thoroughly, soak in cold water for two hours, and drain. Add two tablespoonfuls of sugar, a teaspoonful of salt, a little grated nutmeg, four cupfuls of milk, and half a cupful of raisins. Bake for two hours, stirring occasionally, then add a cupful of milk and bake for an hour longer. Serve in the baking-dish.

RICE PUDDING—II

Boil a cupful of rice in milk to cover, add two well-beaten eggs, sugar, and flavoring to taste, with a little cream. Bake in buttered cups and serve hot with sauce.

RICE PUDDING—III

Boil a cupful of rice until tender in milk to cover, adding a pinch each of salt and sugar, and flavoring to taste. Take from the fire, add the yolks of three eggs well-beaten, turn into a buttered baking-dish and cover with a meringue made of the stiffly beaten whites of the eggs, two tablespoonfuls of sugar, and a little grated lemon-peel. Brown in the oven and serve cold.

RICE AND CHERRY PUDDING

Boil a cupful of well-washed rice with a pint of milk, a tablespoonful each of sugar and butter, and a pinch of salt. Put into a buttered baking-dish with alternate layers of canned cherries, pour the juice over, sprinkle with sugar, and bake in a moderate oven. Peaches or other fruits may be used.

RICE AND FRUIT PUDDING

Cook a cupful of washed rice until soft in milk to cover, sweetening and flavoring to taste. Take from the fire, cool, and mix with a cold boiled custard made of a cupful of milk and the beaten yolks of four eggs. Add half a package of gelatine which has been soaked and dissolved and fold in half a cupful of cream whipped solid. Mould in a border mould and fill the centre with canned apricots, peaches, cherries, or any other fruit.

SAGO PUDDING

Cook slowly for an hour two-thirds cupful of sago in a quart of salted milk. Cool, add the yolks of four eggs well-beaten with the whites of two, a tablespoonful of melted butter, four tablespoonfuls of sugar, and a cupful of milk. Add a teaspoonful of vanilla and bake for half an hour in a moderate oven. Cool, cover with meringue, and return to the oven until puffed and brown. Serve cold.

SNOW PUDDING

Heat in a double boiler two cupfuls of water, the juice of a lemon and half a cupful of sugar. Thicken with three small spoonfuls of cornstarch rubbed smooth with half a cupful of water. Cook for ten minutes, take from the fire and fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with a boiled custard made of the yolks of the eggs cooked until thick with a pint of milk, and sweetened and flavored to taste.

SPICE PUDDING

Mix half a cupful each of molasses and chopped suet with the juice and grated rind of half a lemon, a teaspoonful of powdered cinnamon, and a pinch of powdered clove. Dissolve half a teaspoonful of soda in half a cupful of milk, mix, and sift in flour to make a stiff batter. Add half a cupful of mixed raisins and currants, turn into a buttered mould and steam for five hours. Serve with Wine Sauce or Hard Sauce.

SPONGE PUDDING

Butter a baking-dish and put into it two sponge cakes soaked in sherry. Pour over a cupful of milk beaten with two eggs and sweetened to taste. Bake in a slow oven, turn out and serve.

STRAWBERRY BATTER PUDDING

Mash a quart of strawberries slightly with two cupfuls of sugar. Make a batter of two beaten eggs, two tablespoonfuls of melted butter, a pinch of salt, a cupful of milk, and one and one-half cupfuls of flour sifted with a teaspoonful of baking-powder. Butter custard cups and fill two-thirds full with alternate layers of berries and batter, having batter on top. Steam for half an hour, and serve with Hard Sauce flavored with lemon or crushed and sweetened strawberries. Other fruits may be used in the same way.

TAPIOCA PUDDING

Soak a cupful of tapioca over night in water to cover. Drain and cook until transparent in a quart of milk with a pinch of salt. Add the yolks of five eggs well-beaten, sugar and flavoring to taste, take from the fire and fold in the stiffly beaten whites of the eggs. Pour into a buttered baking-dish, set it into a pan of boiling water and bake until it thickens, then remove it from the pan of hot water and bake until brown. Serve either hot or cold.

TAPIOCA CREAM PUDDING

Soak a cupful of tapioca over night in two cupfuls of cold water. Cook in a double boiler with a pinch of salt, six cupfuls of milk, and the grated rind of an orange, until the tapioca is soft. Add the yolks of three eggs beaten with the juice of the orange and one cupful of sugar. Take from the fire, turn into a buttered baking-dish, and cover with a meringue made of the beaten whites of the eggs and three tablespoonfuls of sugar. Add also a little grated orange peel. Spread over the pudding and bake for half an hour in a very slow oven. Serve cold.

PUDDING SAUCES

BROWN SUGAR SAUCE

Thicken a pint of boiling water with one tablespoonful of butter and one of flour cooked together. Add brown sugar, lemon-juice, and grated nutmeg or other flavor to taste, and serve.

FOAMING SAUCE

Cream half a cupful of butter with half a cupful of powdered sugar, add the juice and grated rind of a lemon, set the basin into a pan of boiling water, stir until it foams, and serve immediately.

FRUIT SAUCE

Mash fresh fruit with sugar to taste, let stand for three hours, and heat thoroughly before serving.

HARD SAUCE

Cream a tablespoonful of butter with two tablespoonfuls of sugar, flavor with wine and grated nutmeg, and chill on ice. Fruit juice may be used instead of wine.

SHORTCAKES

PEACH SHORTCAKE

Rub half a cupful of butter into one and one-half cupfuls of sifted flour. Add a pinch of salt and enough ice-water to make a smooth paste. Roll out, shape it into flat round cakes, and put together with butter between. Bake brown, tear apart while hot, and fill with fresh peaches crushed with sugar. Cover the peaches with the other cake, spread peaches on top and pile high with sweetened whipped cream. Strawberry, banana, blackberry, cherry, fig, blueberry, gooseberry, orange, and raspberry shortcakes may be made in the same way.

PRUNE SHORTCAKE

Stew a pound of prunes until soft, in water to cover, with half a cupful of sugar. When the prunes are soft, remove the stones and simmer for ten minutes longer. Make a biscuit crust, adding a little more shortening, and bake in two cakes with butter between. Split, spread with butter, fill with the prunes, cover the top with prunes, and serve hot with whipped cream.

STRAWBERRY SHORTCAKE

Sift a quart of flour with two teaspoonfuls of baking-powder and a pinch of salt. Work into it two tablespoonfuls of butter, add enough milk to make a soft dough, and bake in large pie-tins. Cool, split, spread with butter and crushed strawberries heavily sweetened. Pour crushed strawberries over the cake and serve.

FRUIT SOUFFLÉS

Drain any kind of preserved fruit and rub through a sieve enough to make a cupful. Add more sugar if required and fold in the stiffly beaten whites of eight eggs. Turn into a buttered baking-dish, bake for half an hour and serve immediately. Apples, apricots, bananas, prunes, cherries, chestnuts, cocoanut, figs, gooseberries, preserved ginger, peaches, pears, pineapples, quinces, raspberries, and strawberries may be used in the same way.

TARTS

APPLE TART

Line a deep pie-tin with pastry, fill half full of apple sauce, and cover with quartered apples cooked until soft in lemon syrup. Sprinkle with claret and powdered sugar, bake, and serve cold.

APPLE CREAM TART

Line a deep baking-dish with pastry and put in three cupfuls of peeled, cored, and quartered apples, the grated rind and juice of a lemon, three-fourths cupful of brown sugar, and a sprinkle of cinnamon or nutmeg. Bake until the apples are done, cool, and cover with whipped cream sweetened to taste and flavored with grated lemon peel.

APRICOT TART

Butter a pastry ring, line with paste and bake. Spread with marmalade, cover with apricots, sprinkle with sugar and maraschino, heat for a few minutes, and serve cold with the apricot syrup. Other fruits may be used in the same way.

CHERRY TART

Mix a cupful each of sugar and stoned cherries with one egg well-beaten with a teaspoonful of flour. Turn into a pie-tin lined with pastry, cover with narrow strips of crust, and bake. Other fruits may be used in the same way.

CHOCOLATE CREAM TART

Grate a square of chocolate into a pint of milk and bring to the boil, sweetening to taste. Thicken with one tablespoonful of flour rubbed smooth with a little cold milk, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Line patty-pans with pastry, fill with the cream, and bake. Take from the oven, cover with meringue, and brown.

FRUIT TART

Line a deep pie-tin with pastry and bake, take from the oven, fill with fresh or stewed and sweetened fruit, and cover with a meringue made of the whites of three eggs beaten to a stiff froth and three tablespoonfuls of powdered sugar. Bake until brown and serve either hot or cold. Peaches, pears, plums, rhubarb, or other fruit may be used.

GERMAN APPLE TART

Line a shallow baking-pan with pastry and fill with peeled, cored, and sliced apples. Sprinkle with cinnamon and powdered sugar and bake for forty minutes in a moderate oven.

GOOSEBERRY TART

Simmer a pint of gooseberries until soft in a thick syrup. Line a pie-tin with pastry and put on a border of the paste about an inch wide. Press down lightly, fill with the gooseberries and cross the tart with narrow twisted strips of paste, moistening with cold water at each end to make them adhere. Bake for twenty minutes in a hot oven and serve very cold with whipped cream.

GRAPE TART—I

Stem the grapes and cook in syrup until thick and soft, rub through a sieve and cool. Line patty-pans with pastry, fill with the grapes, and bake. Cover with meringue or whipped cream if desired.

GRAPE TART—II

Line a deep pie-tin with pastry, brush with thick syrup, and fill with white grapes. Sprinkle with six tablespoonfuls of powdered sugar and a wineglassful of white wine. Bake and serve either hot or cold. Other grapes may be used in the same way.

NEAPOLITAN TARTS

Roll rich pastry thin, cut into strips, bake in a quick oven and put together with jam or jelly between. Cover with frosting and serve cold.

PEACH TART

Roll rich pastry thin and bake three crusts in pie-tins. Cool, put together with crushed and sweetened peaches, chill and serve with whipped cream. Other fruits may be used in the same way.

PEACH TART MERINGUE

Line a border mould with pastry, fill half full with peach jam, bake, cool, cover with meringue, and return to the oven until puffed and brown. Fill the centre with whipped cream if desired. Other jams may be used in the same way.

PEACH CREAM TART

Line a deep pie-tin with good pastry and fill it two-thirds full with canned peaches that have been cooked for two or three minutes in boiling syrup. Cover with a rather thick crust and do not pinch down the edges. When cool, remove the top crust and fill with a cream made as follows: Boil a cupful of milk, and thicken with a tablespoonful of sugar mixed with a teaspoonful of cornstarch wet in cold milk. When smooth and thick, take from the fire, add the whites of two eggs beaten to a stiff froth, and a few drops of vanilla or almond extract. Cool, pour over the peaches, cover with the crust, sprinkle with powdered sugar, and serve.

PLUM TART—I

Line a deep tin with pastry, fill with preserved plums, cover with crust, brush with beaten egg, bake, sprinkle with powdered sugar, and serve cold.

PLUM TART—II

Line a deep baking-dish with pastry and bake. Fill half full of boiled rice cooked in milk and sweetened to taste and cover with pitted plums which have been cooked soft in thin syrup. Sprinkle with powdered sugar, dot with butter, bake, and serve hot.

RASPBERRY CREAM TART

Line a deep pie-tin with pastry, fill with raspberries, sprinkle with powdered sugar, and cover with crust but do not press down the edges. Bake in a moderate oven. Thicken a cupful of milk with a teaspoonful of cornstarch rubbed smooth with a little cold milk, add a tablespoonful of sugar, a few drops of vanilla, and the stiffly beaten whites of two eggs; cook until smooth and thick. Lift the top crust from the pie, pour in the custard, cover, sprinkle with powdered sugar, and serve cold.

RASPBERRY AND CURRANT TART

Line a deep pie-tin with pastry and fill with alternate layers of raspberries and currants, sprinkling each layer with sugar. Sprinkle with sugar, dot with butter, and bake. Cover with meringue and serve cold.

RHUBARB TARTS

Blanch and split half an ounce of bitter almonds. Cut one and one-half pounds of rhubarb into inch-lengths without peeling, add a pound of sugar, the almonds, and one lemon cut into bits. Cook together until thick, stirring occasionally. Line patty-pans with pastry, fill with the mixture, and bake in a moderate oven.

APPLES À LA NINON

Cook rice until soft in milk to cover, sweetening and flavoring to taste. Arrange upon the rice peeled and cored apples which have been cooked in syrup, reduce the syrup by rapid boiling, flavor to taste, add a little chopped candied fruit, pour over the rice and apples, and serve either hot or cold.

APPLE BROWNIES

Peel, core, and quarter five sour apples, put into a baking-dish with three tablespoonfuls of butter, and sugar and cinnamon to taste. Bake until tender and serve hot with cream.

APPLE FLUFF

Peel good cooking apples, cook until soft, and rub through a sieve. Sweeten to taste, adding a little butter and lemon-juice, spice, or wine to season. Fold in the stiffly beaten whites of two or three eggs and serve very cold.

APPLE PUFF

Sift a cupful of flour with a pinch of salt, add two cupfuls of milk mixed with three well-beaten eggs, and turn into a shallow buttered pan. Cover with peeled and sliced apples, dot with butter, sprinkle thickly with sugar, and add a little grated lemon peel or spice if desired. Bake for forty-five minutes and serve hot. Berries or other fruits may be used in the same way.

APPLE ROLL

Rub two tablespoonfuls of butter into three cupfuls of flour which has been sifted with a heaping teaspoonful of baking-powder and a pinch of salt. Mix to a soft dough with milk or water, roll into an oblong, spread with finely cut peeled apples, and sprinkle with sugar and spice. Roll up and put loosely into a pudding cloth which has been wrung dry in hot water and dredged with flour. Steam for two hours and serve with Hard Sauce.

APPLE SNOW

Cook peeled apples soft in a thin syrup to cover, and rub through a sieve enough to make a pint of pulp. Cool, add the unbeaten white of an egg, and beat with an egg-beater until very light. Serve cold with boiled custard or whipped cream. Other fruits may be used in the same way.

APPLE TRIFLE

Cook peeled, cored, and quartered apples until soft in thin syrup to cover, seasoning with spice. Drain, arrange in a serving-dish, and reduce the syrup half by rapid boiling. Pour over the apples, cool, and at serving-time cover with whipped cream sweetened and flavored to taste. Other fruits may be used in the same way.

BAKED BANANAS

Melt three tablespoonfuls of butter with three of lemon-juice and six of sugar. Peel six bananas and lay in a shallow buttered pan, far apart. Bake for half an hour, basting with the mixture in the bowl, and serve hot.

BAKED PEACHES

Peel large peaches, stick a few blanched almonds into each one, sprinkle with sugar, add a cup of water and bake, basting with the syrup. Serve very cold with the syrup poured over.

BAKED PEARS

Put a quart of peeled, cored, and quartered pears into an earthen baking-dish with half a cupful of sugar and a cupful of water. Cover tightly and bake for several hours in a moderate oven. Take up the pears, reduce the syrup by rapid boiling, pour over, chill, and serve with cream.

BAKED QUINCES

Peel and core four or five quinces and put a bit of butter into the core of each. Sprinkle with sugar, pour in a cupful of water, cover and bake for two hours, basting occasionally. Serve cold with sugar and cream.

BAKED RHUBARB

Cut unpeeled rhubarb into inch-lengths and pack closely in a bean-pot with alternate layers of brown sugar. Cover, bake for an hour, and serve cold.

BAKED BERRY ROLL

Sift two cupfuls of flour with two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter and mix to soft dough with a cupful of milk. Roll into an oblong, cover with berries, sprinkle with sugar, roll up, fasten the edges and bake or steam, basting with syrup to which a little butter has been added. Serve hot with any preferred sauce.

BANANAS AND CURRANTS

Crush and sweeten red currants, mix with sliced bananas, and serve cold. White currants may also be used.

BANANAS WITH WHIPPED CREAM

Peel and slice six bananas into a serving-dish, sprinkle with sugar, and with either orange-juice, lemon-juice, or wine. Cover with whipped cream and serve immediately with cake.

BANANA FLOAT

Soak half a package of gelatine in cold water and dissolve in three cupfuls of boiling milk. Add a heaping cupful of sugar and cook for ten minutes. When cool but not stiff, stir in three bananas broken up with a fork. Mould, chill, and serve with whipped cream.

BANANA TRIFLE

Peel and mash through a sieve enough bananas to make a cupful of pulp. Add a cupful of cream and two tablespoonfuls of powdered sugar. Beat with an egg-beater until very light and serve cold in dessert glasses.

BLACKBERRY SPONGE

Soak half a package of gelatine in half a cupful of cold water, add two cupfuls of boiling water, half a cupful of sugar, and one cupful of blackberry juice. Stir until dissolved, then strain. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with cream. The juice of other fruits may be used in the same way.

BOILED FROSTING

Boil two cupfuls of sugar for five minutes with one-fourth cupful of water, pour the boiling syrup in a thin stream upon the stiffly beaten whites of two eggs, and beat until thick. Flavor to taste.

CHOCOLATE TAPIOCA

Cook two tablespoonfuls of minute tapioca in milk to cover, using a double-boiler. Add the yolks of three eggs well-beaten, sugar to taste, and half a teaspoonful of vanilla. Cook until thick, and add half a cake of grated sweet chocolate. When quite smooth mould, chill, and serve with whipped cream.

CHOCOLATE CREAM FROSTING

Beat the white of an egg to a stiff froth, add two tablespoonfuls of cream, and enough confectioner’s sugar to make it thick enough to spread. Melt half a cake of sweet chocolate in a double boiler with a teaspoonful of water, and pour over the cream frosting on the cake.

FLOATING ISLAND

Beat the whites of two eggs to a stiff froth and gradually beat into it a cupful of jelly or jam. Fill a serving dish with whipped cream sweetened and flavored to taste, and drop spoonfuls of the frothed jelly upon it. This may be served in dessert glasses.

FRENCH PANCAKES

Beat together four eggs beaten separately, one cupful of milk, half a cupful of flour, one tablespoonful of sugar, a pinch of salt, the grated rind of a lemon, and a teaspoonful of butter melted. Fry in small pancakes, turning once, spread with jelly, jam, or marmalade, roll up, sprinkle with powdered sugar which may be seasoned with spice, and serve immediately.

FRUIT ICING

Mix confectioner’s sugar with enough cream to make it the consistency of thick paste. Flavor as desired adding chopped nuts, bananas, shredded pineapple, or other fruits.

FRUIT PUFFS

Beat three eggs separately, then add one cupful of milk, a pinch of salt, and enough flour sifted with a heaping teaspoonful of baking-powder to make a thin batter. Fill buttered custard cups, alternating with finely cut apples or other fruit sprinkled with sugar, and steam for an hour. Jam or preserves may be used in the same way. Serve hot with any preferred sauce or with cream and sugar.

FRUIT ROLL

Sift together two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of sugar, and half a teaspoonful of salt. Rub into it two tablespoonfuls of butter and add enough milk to make a dough that will roll. Roll into an oblong, keeping the dough thin, spread with softened butter, then with chopped fresh or preserved fruit or berries, sweetened to taste. Roll up, pinch the ends together, and steam for two hours, or bake until the dough is brown and crisp. Serve hot with any preferred sauce. Apples, apricots, blackberries, chestnuts, currants, figs, preserved ginger, plums, blueberries, oranges, peaches, pineapples, quinces, raspberries, and cherries may all be used in this way.

FRUIT TAPIOCA

Soak a cupful of tapioca over night in four cupfuls of cold water. Add a pinch of salt, and three-fourths cupful of sugar, and cook slowly in a double boiler until transparent, adding more water if necessary. Put into a buttered baking-dish in layers, alternating with fresh or canned fruit sweetened to taste. Have tapioca on top. Sprinkle with sugar, dot with butter, and bake for an hour. Serve either hot or cold with cream or any preferred sauce. Apples, apricots, blackberries, cherries, currants, figs, gooseberries, plums, blueberries, oranges, peaches, pears, pineapples, quinces, raspberries, and strawberries are all used in the same way. The less tart fruits require a little lemon-juice sprinkled on them. In making apple tapioca sprinkle each layer of apples with sugar and spice. A delicious pudding is made of strawberries and bananas sliced and combined with the tapioca.

GOOSEBERRY TRIFLE

Cook a quart of gooseberries to a pulp in water to cover, sweetening to taste. Put into a serving-dish, cool, cover with boiled custard, then with whipped cream. Other fruits may be used in the same way.

JELLIED APPLES

Peel, core, and quarter enough apples to make four cupfuls. Cook slowly until soft in syrup to cover, flavoring with a little lemon or spice. Add a package of gelatine which has been soaked and dissolved, mould, chill, and serve with boiled custard or whipped cream.

JELLIED PEACHES

Peel and split a dozen peaches and cook until soft in thin syrup to cover. Add half a package of soaked and dissolved gelatine and a tablespoonful of claret or maraschino. Mould, chill, and serve with whipped cream or custard. Other fruits may be used in the same way.

JUNKET

Warm a quart of milk, add a tablespoonful of rennet, cool, and serve with powdered sugar, grated nutmeg, and cream.

LEMON SPONGE

Boil the chopped peel of one and juice of six lemons in two cupfuls of water, strain and mix with two cupfuls of hot water in which a package of soaked gelatine has been dissolved. Sweeten to taste, and beat until it begins to set, then fold in the stiffly beaten whites of twelve eggs. Mould and chill. Half this recipe is sufficient for a small family.

MOONSHINE

Beat the whites of six eggs to a stiff froth and add gradually twelve tablespoonfuls of powdered sugar. Beat for twenty minutes, then add three large peaches peeled and cut into bits. Fill dessert glasses three-fourths full, chill, and fill with whipped cream sweetened to taste and flavored with vanilla. Other fruits may be used in the same way.

ORANGE SNOW

Make a pint of Orange Jelly, adding the juice of a lemon and a little grated peel. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill and serve with Boiled Custard. Lemon snow may be made in the same way.

PEACH TRIFLE

Make a boiled custard with the yolks of four eggs, one pint of milk, and two tablespoonfuls of sugar, cool, and flavor with a few drops each of almond and vanilla. Arrange slices of stale sponge cake in a serving-dish, moisten with custard, cover with crushed and sweetened peaches, pour over the custard, and cover with meringue flavored with almond, or with whipped cream.

PEACH DELIGHT

Peel and split ripe peaches and fill a baking-dish, sprinkling each layer with sugar. Dot with butter, add a cupful of water, and sprinkle with flour. Make a crust of one and one-half cupfuls of flour sifted with a pinch of salt and a teaspoonful of baking-powder, rubbing into it half a cupful of lard, and adding ice-water to mix. Cover the peaches, prick the crust, bake, and serve either hot or cold with cream.

PEACH SNOW-BALLS

Peel ripe peaches, roll in powdered sugar, then dip in boiled frosting, let dry for two minutes, and sprinkle with shredded cocoanut.

PINEAPPLE FLUFF

Mix canned grated pineapple with chopped nuts and quartered marshmallows, and fill dessert glasses half full. Cover with whipped cream sweetened and flavored to taste, and garnish with candied cherries or chopped nuts.

PINEAPPLE DESSERT

Select a large pineapple, cut off the top and scrape out the pulp with a large spoon. Mix with finely cut strawberries, cherries, and bananas. Sweeten to taste, fill the pineapple shell, put on the cover, and serve.

PINEAPPLE SPONGE

Grate a fresh pineapple, add a cupful of sugar, and simmer slowly for ten minutes. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and when cool but not set, fold in the stiffly beaten whites of four eggs. Serve with a custard made of a pint of milk sweetened to taste, flavored with vanilla, and thickened with the beaten yolks of four eggs. A can of grated pineapple may be used instead of the fresh fruit.

PLUM ROLL

Sift a quart of flour with a teaspoonful of salt, and three teaspoonfuls of baking-powder, rub in two tablespoonfuls of butter, and add enough milk to make a soft dough. Roll out, spread with one cupful of chopped raisins and half a cupful of chopped citron. Sprinkle with cinnamon and sugar, roll up, and steam for half an hour or more. Serve hot with Hard Sauce.

PRUNE SPONGE

Beat three eggs separately and mix. Add half a cupful of sugar, half a teaspoonful of vanilla, and three-fourths cupful of flour sifted with a teaspoonful of baking-powder. Soak and pit fifteen prunes, drain, chop fine, add half a cupful of sugar and the juice of half a lemon. Put the prunes in a buttered baking-dish, cover with the batter, and bake for twenty or twenty-five minutes.

QUINCE FLUFF

Cut up four or five quinces and boil until soft in water to cover, then peel, and rub through a sieve. Sweeten to taste, add the unbeaten whites of four eggs, and beat to a froth with an egg-beater. Serve immediately in dessert dishes.

QUINCE TRIFLE

Stew four quinces until soft, rub through a colander, and sweeten to taste. Turn into a glass dish and cover with a boiled custard made of one pint of milk, the yolks of three eggs, and two tablespoonfuls of sugar. Cover with a meringue and serve.

RICE BALLS WITH CUSTARD

Wash a cupful of rice and soak for an hour in cold water to cover. Drain and cook until soft in two and one-half cupfuls of milk, adding a teaspoonful of salt when the rice is nearly soft. Add sugar to taste and any preferred flavoring. Wet custard cups in cold water, fill with rice and chill. At serving time turn out on a platter, put a bit of red jelly on each ball of rice and surround with boiled custard.

RASPBERRY SPONGE

Bring to a boil two and one-half cupfuls of raspberry juice, sweetening to taste. Add half a package of soaked gelatine, and stir until dissolved. When cool but not set, fold in the stiffly beaten whites of three eggs, and beat until stiff. Mould, chill, and serve with whipped cream. Strawberry or currant juice may be used in the same way.

STRAWBERRY MERINGUE

Beat the whites of seven eggs to a stiff froth and add gradually a pinch of salt and seven tablespoonfuls of powdered sugar. Put into a buttered baking-dish in layers, spreading each layer thinly with melted strawberry jam. Bake in a moderate oven for twenty-five minutes and serve very cold with whipped cream. Other jams may be used in the same way.

STRAWBERRY SPONGE

Rub a quart of strawberries through a sieve, sweeten heavily, and add the juice of a lemon. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with sugar and cream or with whipped cream. Other fruits may be used in the same way.

STRAWBERRY TRIFLE

Fill dessert glasses half full of sponge cake and strawberry preserves. Cover with a meringue flavored with strawberry juice or with boiled custard or with whipped cream, and serve with a few preserved strawberries on top. Other fruits may be served in the same way.

SNOW-BALLS

Wet small square cloths in cold water and spread thinly with boiled rice. Put an apricot in the centre of each, having removed the stone. Draw the cloths together, tie securely, and steam for ten or fifteen minutes. Remove the cloths and serve with a sauce made from fruit syrup. Almost any other fruit may be used instead of apricots.

SWEET PANCAKES

Mix two tablespoonfuls of flour with a few drops of orange-flower water and a few grains of salt. Add the yolks of four eggs, well-beaten, and the whites of two. Fry by tablespoonfuls in butter, turning once, and sprinkling with sugar. Or, spread with jelly, roll up, and sprinkle with powdered sugar.

STEWED PEARS WITH RICE

Peel, split, and core four large pears and cook until tender with two cupfuls of claret and one cupful of sugar. Boil half a cupful of rice until soft in milk to cover, sweetening and flavoring to taste. Spread the rice in a serving-dish, arrange the pears upon it, reduce the syrup by rapid boiling, pour over, and serve ice cold. Other fruits may be used in the same way.

VANITIES

Beat two eggs very light, add a pinch of salt, and flour to roll. Roll as thin as possible, cut into fancy shapes and fry brown in deep fat. Sprinkle with powdered sugar and serve.

VIRGINIA PUFFS

Cream half a cupful of butter with a cupful of sugar, add the beaten yolks of four eggs, a teaspoonful of vanilla, and sift in a cupful of cornstarch and two teaspoonfuls of baking-powder, alternating with the stiffly beaten whites of the eggs. Bake in buttered gem-pans, hissing hot, in a quick oven. Serve with any preferred sauce.