Delicate dishes

STEAMED PUDDING. One cup of sugar, 3 tablespoonfuls of melted butter, i4 cup of sweet milk, i egg, i ^ cups of flour, 2 teaspoonfuls of Cameo baking powder. Steam ^of an hour. To be eaten with whipped cream or lemon sauce. A. E. S. LEMON SAUCE. FOR STEAMED PUDDING. One coffeecup of sugar, small }^ cup of butter, i egg, I large lemon, all the juice and half the rind, i teaspoonful of nutmeg, 3 tablespoonfuls of boiling water. Cream the butter and sugar, and stir in the egg beaten light; the lemon and nutmeg next. Beat hard lo minutes, and add a teaspoonful at a time the boiling water. Put in a double boiler and let the sauce get hot and thick, but not boil, stirring constantly. A. E. S. HEAVENLY HASH. One-half box of gelatine dissolved in i ^ pints of water, % cup of sugar, ys cup of candied cherries, i/^ cup of mixed nuts, blanched and chopped, % cup of DESSERTS. 9$ raisins and citron, mixed; a little vanilla. Boil, and when cold, chop it fine. Serve with whipped cream. Miss Nellie Harper. FRIAR'S OMELETTE. Make a sauce with a dozen apples, add % pound of butter, i^ pound of sugar, 4 eggs. Put into a deep, well-buttered dish, thickly strewn with bread crumbs, in layers, crumbs for the top layer. Add the grated rind and part of the juice of one lemon. When baked turn it out and put sugar over the top. Eat cold with cream. Mrs. W. D. McKey. EASY CHARLOTTE. To every teacup of cream allow the white of i egg, and ^ cup of powdered sugar. Keep eggs and cream icy cold. Whip them well, then add the sugar daintily, flavor with vanilla, and pour into a dish lined with pieces of sponge cake or split lady fingers. Put in a cold place to <'set. " * PINEAPPLE DESSERT. Make thin sandwiches of home-made bread and canned grated pineapple. Pour the juice over them and let stand until well soaked, then cover with sweetened whipped cream and serve very cold. Mrs. G. L. Paddock. [illustration: VALENTINE & COMPANY advertisement] CARAMEL CUSTARD. One-half cup of sugar, melted .over a slow fire; do not stir it, or touch a cold spoon to it; when a good brown color, add ^ cup of water, boiling hot — bubbling hot. Simmer 2 or 3 minutes, strain through wire into i pint of warm milk, and cool. Beat together 4 eggs, i pint of cold milk, i teaspoonful of vanilla, a pinch of salt. Add all together and bake slowly, like any other custard. This part can be made the day before using, as it is to be eaten cold. When wanted, cover the dish ^ inch deep with whipped cream. Eat with caramel sauce as follows: One-half cup of sugar, melted and browned, ^ cup of boiling water. Simmer 10 minutes. Serve in small pitcher. Mrs. A. W. Knight. CHARLOTTE RUSSE. Whip I quart of cream to a stiff froth, whites of 8 eggs, a little less than ^ of a box of gelatine, dissolved in a very little water. Stir the froth of the eggs into the cream, sweeten with powdered sugar and flavor with vanilla. Add the gelatine the last thing, then turn into dish lined with lady fingers or slices of sponge cake. Mrs. Eugene C. Long. BLANC-MANGE. Wash a very small handful of Carrageen moss (sold at drug stores), put it in i quart of milk. Put in a double boiler and stir frequently, until the moss is nearly dissolved. Strain through cheese-cloth; sweeten to taste