Delicate dishes

IMPERIAL PUDDING. Wash % cup rice, put on to boil in i quart cold water. When it begins to boil, pour off all: the water and add i pint milk. Cook in a double boiler i hour. Then add ^ box gelatine soaked in ^^ cup of water; i cup sugar, )^ teaspoonful of salt, 4 tablespoonfuls of wine. Stir in rice till thick, then add i quart cream, (whipped). Serve with the following strawberry sauce : Beat y^ pint of thick cream till very thick, add ^ cup jam. Sweeten to taste. Miss Gertrude A. Hubbard, SWISS CREAM. Boil I pint cream with rind of 2 lemons cut very thin and ^ cup sugar. Mix the juice of the lemon with a heaping teaspoonful of flour and pour upon it the boiling cream, stirring all the time. When nearly cold pour it over 6 maccaroons which have been dipped in wine. Serve very cold. If the lemons are large and quite juicy, i will be enough. Mrs. Earl W. Spencer. [illustration: VALENTINE & COMPANY advertisement] ENGLISH PLUM PUDDING. Chop fine i^ pound suet. Add i pound sugar, i pound eggs, i of raisins, 2 of currants, ^ of flour, ^ of bread crumbs, i pint milk, i glass brandy, i of wine, 2 nutmegs, 2 tablespoonfuls of ginger, little salt and cinnamon. Tie in a bag and boil 6 hours. Mrs. J. P. MoNTRoss. APPLE CITRON PIE. To make i pie, take 3 tablespoonfuls of flour and i of lard, with i teaspoonful of salt; mix with ice water, rather dry. Line the pie plate with crust, and fill with sliced apples, sprinkling over them i ounce of finely cut citron; add 3 tablespoonfuls of sugar and i teaspoonful of butter in small bits. Cover with crust and bake in moderate oven. PRUNE PIE. Soak ^ of a pound of prunes all night in water enough to cover, cook until tender and but little juice; pit them. Line the pie plate with crust, put in prunes, ^ of a cup of sugar, i teaspoonful of butter in bits, grated rind and juice of ^ a lemon, a little salt and a sprinkling of flour. Cover and bake i^ hour. [illustration: A. N. Warner & Co. Perfumery advertisement] APPLE COBBLER. Slice juicy cooking apples and fill a small biscuit pan. Strew over bits of butter, 3 large spoonfuls of sugar, nutmeg, cinnamon to taste, and add y^ cup of water. Make a crust of J^ pint of flour, ^ tablespoonful of butter and lard mixed, a little salt and i teaspoonful of Cameo baking powder mixed with ice water to a soft dough, spread the crust over the apples and bake in moderate oven. Invert upon a platter and serve with the following sauce: One dessertspoonful of butter, 3 tablespoonfuls of brown sugar, i cup of boiling water, i heaping teaspoonful of corn starch, flavor with vanilla or wine. Mrs. John Underwood. COCOANUT PIE. Cream ^ cup of butter with 2 of sugar, add 2 cups of milk and 2 grated cocoanuts; 4 eggs. Flavor with lemon extract. Bake in open shells of paste. Mrs. J. S. Sargent. LEMON PIE. Beat the yolks of 3 eggs with the juice and grated rind of a large lemon, add i^ cup of sugar, i cup of milk, I teaspoonful of corn starch dissolved in milk. [illustration: VALENTINE & COMPANY advertisement] Beat the whites of the eggs with 4 teaspoonfuls of powdered sugar for the meringue and spread over and brown when the pie is baked. Mrs. J. B. Daniels.