Healthful cookery

*Tuti-Fruit Corn Flakes. — Put equal parts of dates and figs through a colander. (They are easier to put through if steamed twenty minutes.) Grind a quantity of English walnuts equal to both dates and figs. Mix the nuts and fruits with one cup of toasted Corn Flakes, and roll out with the Healthful Cookery hands into a cylinder about one and one-half inches in diameter. Cut in slices, and serve at luncheon or as dessert. Granose Flakes may be used in the same manner. *Snow Pudding. — i quart milk, 2 tablespoonfuls corn-starch, 5 eggs (whites). Heat the milk to boiling in a double boiler, stir in two heaping tablespoonfuls of corn-starch moistened in a little cold milk. Cook about ten minutes, then add the well-beaten whites of five eggs. Mold in cups, and serve with orange sauce. *Corn Fruit Pudding. — 3 rounding tablespoonfuls corn-starch, 2 cups boiling water, y2 cup sugar, 1 teaspoonful vanilla, whites of 3 eggs. Cook the corn-starch, to which the sugar has been added, in the boiling water, flavor with the vanilla, and pour the whole over the beaten whites of the eggs; mold, and serve with sliced banana or peaches. *Granuto and Apple Pudding. — Cut pared apples into eighths. Lay them in the bottom of a puddingdish, and sprinkle them with Granuto. Fill the dish with layers, and pour salted water over them in the proportion of one-third cup of water to a scant three-fourths cup of Granuto. Cover, and bake in a moderate oven until the apples are tender. Serve Desserts with dairy or Nut Cream, with plain or sweet fruit custard, fig or date pulp, or egg sauce. Peaches, pears, or berries may be substituted for the apples. *Granuto Plum Pudding. — y2 cup ground citron, Yz cup fig pulp, 1 cup raisin pulp, 2 teaspoonfuls lemon juice, y2 teaspoonful salt, 2 cups water, 2 cups Granuto. Mix all the ingredients thoroughly, put into large or individual molds, and steam one hour. Serve without any sauce ; the finest sauce spoils it. ^Cabinet Pudding. — Line a pudding-dish with seedless raisins and chopped citron. Cover this with a layer of stale cake cut in strips, cover with jelly, and repeat. Moisten with Cocoanut Almond Cream Sauce, bake in slow oven until the pudding is set. Serve with Cocoanut Almond Cream Sauce. *Granose Pudding. — 1 pint milk, iy2 cups Granose, 3 tablespoonfuls sugar, yolks of 2 eggs, white of 1 egg. Mix the ingredients, and bake slowly for one hour in a dish placed in the oven inside a pan of hot water. Granose Apple Pudding. — Put a layer of apples, cut in thick slices, into the bottom of a puddingdish, cover with Granose Biscuit crumbs, sprinkle with sugar and a trifle of salt. Repeat the layers Healthful Cookery until the dish is full. Pour a little water over the whole. Sprinkle the top with the crumbs, and steam one and one-half to two hours, or until the apples are well cooked. When serving with a very sweet sauce, the sugar may be omitted.