APPLE JOHN. Sift I pint of flour with 2 teaspoonfuls of Cameo baking powder, add two tablespoonfuls of butter and i cup of milk. Pare and cut i quart of apples✪ Apple John into eighths, put them into a deep pie-plate, lay the crust over and bake. When done, invert it upon a large plate and season well with sugar, butter and spice. H. M. W. ROSE PUDDING. Scald I quart of milk in a double boiler and add 5 tablespoonfuls of sifted flour, mixed smooth in cold milk with a pinch of salt. Stir well and boil until thick, then add 4 well-beaten eggs. Flavor with 3 or 4 drops of strong rose extract. Pour into mould, and when cold and firm turn out and surround with a rim of berries of some kind. Serve with sugar and cream. Mrs. C. J. Swan. FESTINA DESSERT. Take i quart can of best blackberries, or a quart of fresh ones, and set in a cold place while 4 soda crackers A. N.Warner& Go.} Valises. DESSERTS. 81 are being crushed to a fine powder by the rolling pin. Place upon the table in separate dishes. Serve by putting the berries upon a saucer, covering with a dessert spoon- ful of the cracker powder, and eat with cream and sugar, if desired. Mrs. Tennant. OLD MAID'S PUDDING. Cream 5^ cup of sugar with butter the size of i egg, add 2 eggs well beaten, a pinch of salt, 2 cups of flour, into which sift 3 teaspoonfuls of Cameo baking powder. Steam or bake. SAUCE. Cream ^ cup of butter with i^ cups of brown sugar, and add 2 tablespoonfuls of flour, put on the fire and add boiling water, stirring until it is thick; add a large cup of black raspberries or the same amount of canned raspberries, and serve immediately. Mrs. G. W. Hoyt. CARAMEL CUSTARD. Dissolve I cup of granulated sugar in an iron sauce- pan until it scorches a little. Add ^ cup of water and melt until like a thin brown syrup. Make a custard of i quart of milk✪ Rose Pudding, 4 eggs well beaten and a pinch of salt. Add the above syrup and bake in cups set into water in a dripping pan. Mrs. M. W. Hartwell. IMLEUTINrO VALENTINE & GOMPflNY. VMr n ISHLO Coacb and Car Varnisbes and Colors. 82 DESSERTS. STUFFED DATE PUDDING. Remove seeds from i^ pound of dates, and stuff with chopped nuts. Make a custard of i quart milk, yolks 4 eggs, I tables poonful corn starch, i teaspoonful van- illa. Put in a baking dish and bake for ten minutes. Remove from oven and cover the top with the stuffed dates and a meringue made of the whites of 4 eggs and 4 table- four tablespoonfuls of pulverized sugar. Return to the oven and brown the meringue. Mrs. Joseph Gregg. GRAHAM PUDDING. Two cups graham flour, i cup molasses, i cup sweet milk, I cup chopped raisins, i small teaspoonful soda; s✪ Graham Puddingteam three hours. Serve with hot sauce, any flavor de- sired. Mrs. a. E. Coleman. FANCY PUDDING. Soak I box gelatine in i pint sherry, add i pint boil- ing water and i cup sugar. Put in a mold, and when beginning to stiffen add 2 oranges sliced, i bananna sliced, a few figs, cut, % pound candied cherries, and if liked, ^ pound chocolate creams. Serve with whipped cream sweetened and flavored with wine. A. W. K. NICE PLAIN PUDDING. Three eggs well beaten, 3 tablespoonfuls sugar, 2 A.N.Warner&Go.} Neckwear. DESSERTS. 33 of butter, i cup sweet milk, i of raisins, i teaspoonful Cameo baking powder, flour to make as thick as cake; steam 30 minutes. Serve with sauce. Mrs. V. M. Harper. ✪ Fancy Pudding

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APPLE JOHN. Sift I pint of flour with 2 teaspoonfuls of Cameo baking powder, add two tablespoonfuls of butter and i cup of milk. Pare and cut i quart of apples into eighths, put them into a deep pie-plate, lay the crust over and bake. When done, invert it upon a large plate and season well with sugar, butter and spice. H. M. W. ROSE PUDDING. Scald I quart of milk in a double boiler and add 5 tablespoonfuls of sifted flour, mixed smooth in cold milk with a pinch of salt. Stir well and boil until thick, then add 4 well-beaten eggs. Flavor with 3 or 4 drops of strong rose extract. Pour into mould, and when cold and firm turn out and surround with a rim of berries of some kind. Serve with sugar and cream. Mrs. C. J. Swan. FESTINA DESSERT. Take i quart can of best blackberries, or a quart of fresh ones, and set in a cold place while 4 soda crackers A. N.Warner& Go.} Valises. DESSERTS. 81 are being crushed to a fine powder by the rolling pin. Place upon the table in separate dishes. Serve by putting the berries upon a saucer, covering with a dessert spoon- ful of the cracker powder, and eat with cream and sugar, if desired. Mrs. Tennant. OLD MAID'S PUDDING. Cream 5^ cup of sugar with butter the size of i egg, add 2 eggs well beaten, a pinch of salt, 2 cups of flour, into which sift 3 teaspoonfuls of Cameo baking powder. Steam or bake. SAUCE. Cream ^ cup of butter with i^ cups of brown sugar, and add 2 tablespoonfuls of flour, put on the fire and add boiling water, stirring until it is thick; add a large cup of black raspberries or the same amount of canned raspberries, and serve immediately. Mrs. G. W. Hoyt. CARAMEL CUSTARD. Dissolve I cup of granulated sugar in an iron sauce- pan until it scorches a little. Add ^ cup of water and melt until like a thin brown syrup. Make a custard of i quart of milk, 4 eggs well beaten and a pinch of salt. Add the above syrup and bake in cups set into water in a dripping pan. Mrs. M. W. Hartwell. IMLEUTINrO VALENTINE & GOMPflNY. VMr n ISHLO Coacb and Car Varnisbes and Colors. 82 DESSERTS. STUFFED DATE PUDDING. Remove seeds from i^ pound of dates, and stuff with chopped nuts. Make a custard of i quart milk, yolks 4 eggs, I tables poonful corn starch, i teaspoonful van- illa. Put in a baking dish and bake for ten minutes. Remove from oven and cover the top with the stuffed dates and a meringue made of the whites of 4 eggs and 4 table- four tablespoonfuls of pulverized sugar. Return to the oven and brown the meringue. Mrs. Joseph Gregg. GRAHAM PUDDING. Two cups graham flour, i cup molasses, i cup sweet milk, I cup chopped raisins, i small teaspoonful soda; steam three hours. Serve with hot sauce, any flavor de- sired. Mrs. a. E. Coleman. FANCY PUDDING. Soak I box gelatine in i pint sherry, add i pint boil- ing water and i cup sugar. Put in a mold, and when beginning to stiffen add 2 oranges sliced, i bananna sliced, a few figs, cut, % pound candied cherries, and if liked, ^ pound chocolate creams. Serve with whipped cream sweetened and flavored with wine. A. W. K. NICE PLAIN PUDDING. Three eggs well beaten, 3 tablespoonfuls sugar, 2 A.N.Warner&Go.} Neckwear. DESSERTS. 33 of butter, i cup sweet milk, i of raisins, i teaspoonful Cameo baking powder, flour to make as thick as cake; steam 30 minutes. Serve with sauce. Mrs. V. M. Harper.

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