A pipe mould is one shaped with a hole down the centre into which fruit, &c., can be put : they can be bought of a very small size. Baby^s Pudding Boil half a pint of milk, and drop into it slowly, when boiling, a dessertspoonful of tapioca. When this is cooked add the yolk of an egg, well beaten, and a dessert- spoonful of castor sugar. Pour into a dish, and leave till cold. Whisk the white of the egg with a little more sugar, pile on the tapioca, and serve. A dessertspoonful of jam✪ Baby's Pudding may be spread over the bottom of the dish, and makes it very nice. 8i F T^he Child'^s Cookery Book Sauce for Boiled Puddings Mix a teaspoonful of arrowroot with a little cold water, add a teaspoonful of sugar and a little juice from a lemon, or three drops of vanilla. Stir in half a pint of boiling water, and boil for four minutes. Tipsy Cake Cut four sponge cakes lengthways and spread them alternately with strawberry and apricot jam. Place them in a glass dish with a layer of macaroons, also covered with jam, and then cover with a layer of ratafias, fill up all the corners with ratafias, and make a compact mass. Over this pour a teacupful of raisin wine, or if wine is not permitted, soak in milk flavoured with vanilla, but remember if you ever have to make tipsy cake with wine that the great secret of a good one is to use raisin wine 82 ’The Child'" s Cookery Book and different coloured jams. After soaking the cakes for two or three hours, put over the top a gill of cream✪ Tipsy Cake beaten very stiff, and, to make it very pretty, sprinkle the cream with hundreds and thousands — you know the tiny coloured sugar plums I mean, don’t you ? all pastrycooks sell them under that name. Lemon Dumplings Grate two ounces of bread crumbs very finely, add two ounces of suet chopped fine, two ounces of moist sugar, the juice and rind of half a lemon, and one well-beaten egg✪ Lemon Dumplings. Beat all well together, put into large doll’s teacups, tie over little cloths, and boil for twenty minutes. These bread crumbs must be made from soft bread, not that which is baked in the oven. 83 The Child'^s Cookery Book Apple Charms Put a quarter of a pound of flour into a basin. Beat up the yolk of an egg, and pour into it a small teacupful of milk. Then stir it carefully into the flour, very slowly or the mixture will be lumpy. When you have poured in all the milk, and beaten the batter thoroughly, peel two apples✪ Apple Charms, core them, and cut them into rings. Add the well-beaten white of your egg to the mixture, have ready plenty of boiling fat, dip the apple rings first into castor sugar, then into the batter, and drop them into the fat. Fry them till they are a light brown, turning them over to brown on each side. Put the fritter in to the fat very gently on the end of a fork, and be very careful it does not splash out on your face or hands. Fat is boiling when it is still, and does not frizzle. Put the fritters on a plate covered with kitchen paper to drain 84 I'he Child’’ s Cookery Book when they are done, then serve in a hot dish, placed in a ring, with a sifting of sugar over them. Batter is always im- proved by keeping, it is a good thing to make it some hours before using. Fairy Snow ✪ Fairy Snow

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A pipe mould is one shaped with a hole down the centre into which fruit, &c., can be put : they can be bought of a very small size. Baby^s Pudding Boil half a pint of milk, and drop into it slowly, when boiling, a dessertspoonful of tapioca. When this is cooked add the yolk of an egg, well beaten, and a dessert- spoonful of castor sugar. Pour into a dish, and leave till cold. Whisk the white of the egg with a little more sugar, pile on the tapioca, and serve. A dessertspoonful of jam may be spread over the bottom of the dish, and makes it very nice. 8i F T^he Child'^s Cookery Book Sauce for Boiled Puddings Mix a teaspoonful of arrowroot with a little cold water, add a teaspoonful of sugar and a little juice from a lemon, or three drops of vanilla. Stir in half a pint of boiling water, and boil for four minutes. Tipsy Cake Cut four sponge cakes lengthways and spread them alternately with strawberry and apricot jam. Place them in a glass dish with a layer of macaroons, also covered with jam, and then cover with a layer of ratafias, fill up all the corners with ratafias, and make a compact mass. Over this pour a teacupful of raisin wine, or if wine is not permitted, soak in milk flavoured with vanilla, but remember if you ever have to make tipsy cake with wine that the great secret of a good one is to use raisin wine 82 ’The Child'" s Cookery Book and different coloured jams. After soaking the cakes for two or three hours, put over the top a gill of cream beaten very stiff, and, to make it very pretty, sprinkle the cream with hundreds and thousands — you know the tiny coloured sugar plums I mean, don’t you ? all pastrycooks sell them under that name. Lemon Dumplings Grate two ounces of bread crumbs very finely, add two ounces of suet chopped fine, two ounces of moist sugar, the juice and rind of half a lemon, and one well-beaten egg. Beat all well together, put into large doll’s teacups, tie over little cloths, and boil for twenty minutes. These bread crumbs must be made from soft bread, not that which is baked in the oven. 83 The Child'^s Cookery Book Apple Charms Put a quarter of a pound of flour into a basin. Beat up the yolk of an egg, and pour into it a small teacupful of milk. Then stir it carefully into the flour, very slowly or the mixture will be lumpy. When you have poured in all the milk, and beaten the batter thoroughly, peel two apples, core them, and cut them into rings. Add the well-beaten white of your egg to the mixture, have ready plenty of boiling fat, dip the apple rings first into castor sugar, then into the batter, and drop them into the fat. Fry them till they are a light brown, turning them over to brown on each side. Put the fritter in to the fat very gently on the end of a fork, and be very careful it does not splash out on your face or hands. Fat is boiling when it is still, and does not frizzle. Put the fritters on a plate covered with kitchen paper to drain 84 I'he Child’’ s Cookery Book when they are done, then serve in a hot dish, placed in a ring, with a sifting of sugar over them. Batter is always im- proved by keeping, it is a good thing to make it some hours before using. Fairy Snow

The child's cookery book