Healthful cookery

nola, and soak until the mixture is nearly cold. Then beat together the yolks of two eggs and three tablespoonfuls of sugar, stir them in, lastly adding the whites of the eggs beaten to a stiff froth. Set the dish within a pan of hot water, place in a moderate oven, and bake for an hour, or until the pudding is firm in the center. A little grated lemon rind may be used for flavoring if desired, or a half cup of seeded raisins or Zante currants may be added for a variety. * Apple Pudding. — Put layers of thick-sliced apples and Granola into a pudding-dish, using to each cup of Granola one cup of salted water. Steam or bake until the apples are tender. Serve with Hard Sauce. *Plum Pudding. — I 1/3 cups Granola, cpp flour, 4 tablespoonfuls browned flour, cup Nut Meal, 1 1/3 teaspoonfuls salt, 1 cup molasses, 1 cup mixed fruit, 2 tablespoonfuls lemon juice. Mix together one and one-third cups of Granola, one-half cup of white flour, four tablespoonfuls of darkly browned flour, one-half cup of Nut Meal, and one and one-third teaspoonfuls of salt. Add to two cups of boiling water one cup of molasses and one cup of currants, raisins, cut fine, and citron, mixed. Then stir in the above mixture. Put Healthful Cookery into oiled pudding-molds, cover, and steam at least three hours. Two tablespoonfuls of lemon juice in place of the same quantity of water is an improvement. *Granose Drop-Cakes. — 3 eggs, 1/3 cup sugar, ]/2 a lemon, 2]/2 cups Granose Flakes. Beat separately the whites and yolks of three eggs, beating the yolks first, to which add one third of a cup of sugar and the grated rind of one half a lemon. Before beating the whites, add a pinch of salt, and when very stiff, carefully fold in the 1 beaten yolks, which should be stiff, and two and one-half cups of freshly toasted Granose Flakes. (When partially beaten, one-half tablespoonful of lemon juice added to the whites gives a more decided lemon flavor.) Put in tablespoonfuls on an oiled tin, and bake in a quick oven until brown. Granose Drop-Cakes, No. 2. — 2 eggs, 1/3 cup sugar, 2 tablespoonfuls Bromose, 2 cups Granose Flakes. Beat the yolks of two eggs, one third of a cup of sugar, and two tablespoonfuls of Bromose to a cream. Stir in lightly the well-beaten whites of the eggs, and two cups of dry Granose. Drop in small spoonfuls on a tin, and bake fifteen or twenty minutes. Desserts *Corn Drop-Cakes. — Beat the yolks of three eggs until light; add one-half cup of Meltose and a pinch of salt. Beat the whites until stiff, and fold this carefully into the yolks together with two cups of toasted Corn Flakes. Drop in spoonfuls on an oiled tin, and bake quickly. *Corn Flake Dumplings. — 2 cups Corn Flakes, 4 tablespoonfuls ground nuts, 4 lemons, 8 apples. Mix together two cups of freshly toasted Corn Flakes, and four tablespoonfuls of English walnuts that have been ground to a meal. Moisten with water, and press in and about pared and cored apples. Over the apples pour the juice of one lemon to each two apples, and bake in a puddingdish until tender. Serve with Apple Sauce prepared as follows: Thicken one cup of apple juice with two tablespoonfuls of browned flour, and add one-fourth cup of sugar and one and one-half tablespoonfuls of lemon juice. Serve hot. Granose Flakes may be used in place of the Corn Flakes.