Delicate dishes

and add vanilla. Put into moulds, and serve with sugar and cream. Mrs. J. B. Wheatley. RICE PUDDING. Wash in several waters Yz cup of raw rice, put it into 2 quarts of sweet milk with y^ cup of white sugar, a little salt and i teaspoonful of vanilla. Bake slowly 2 or 3 hours, stirring every 15 minutes. Eat cold with cream. Mrs. George L. Paddock. TAPIOCA PUDDING. Wash 10 tablespoonfuls of tapioca and soak it 3 hours, drain, and put it into i quart of rich milk. Set the pan into boiling water and stir until it thickens; add 2 tablespoonfuls of butter, 6 of white sugar, i lemon, juice and grated rind (or vanilla extract.) Mrs. William L. Shide. APPLE SNOW. Pare, core, and steam until tender 6 good sized apples. When done put them in a dish, and whip until light; then set aside to cool. When very cold add i cup of powdered sugar and juice of i lemon. Mix very gently. Beat the whites of 6 eggs to a stiff froth, then add to them by spoonfuls the apples, moving the beater backwards and forwards lightly until the apples and eggs are thoroughly mixed. Serve very cold in glasses. Mrs. John A. Grier. [illustration: VALENTINE & COMPANY. VMr n ISHLO Coach and Car Varnishes and Colors.] FRUIT SALAD. Slice 6 oranges, 6 bananas and i pineapple, and mix together. Squeeze the juice of 3 more oranges over. Sprinkle with powdered sugar and add sherry wine, if desired. Mrs. Irwin Simpson. ORANGE SHERBET. Two or 3 oranges (depends on size and juiciness), 2 cups of pulverized sugar, 3 cups of water, whites of 2 eggs. Grate the rind of i orange (if good size) and pour over it i cup of boiling water (the sugar may be put in this. ) Squeeze the oranges to a pulp and put right in with the water and sugar. Put the rest of the water in cold and strain. Beat the whites of the eggs very light and stir in when half frozen. All the water can be boiling and put in if there is plenty of time to cool before freezing. Leave rind in the water until cold. Mrs. Russell H. Stevens. SPANISH CREAM. One pint of milk and 5^ box of gelatine heated together, yolks of 3 eggs and 5 tablespoonfuls of sugar beaten together added to the above mixture, remove when it thickens, and stir in the whites of the eggs, beaten to a stiff froth; flavor and put into molds; to be eaten cold with cream. Mrs. W. F. Parish. DESSERTS. 9» FRUIT SHERBET. One dozen oranges, i dozen bananas, ii^ pounds white grapes, J4 pineapple (preserved), i pint cherries (candied or maraschino), i pint sherry wine, 2 cups sugar boiled in a little water. The oranges are cut in dice shape and mixed with the other fruit. This quantity will serve for 24 persons. Mrs. M. N. Burchard. STEAMED GRAHAM PUDDING. One and a half cups ''Akron" graham flour, ^ cup sweet milk, ^ cup melted butter, ^ cup stoned and chopped raisins, ^ cup currants, ^ cup molasses or sugar, I egg, i teaspoonful of soda, i teaspoonful of cloves, I teaspoonful of cinnamon, pinch of salt. Steam 2 hours, serve hot with liquid sherry wine sauce. This is a delicate pudding and dyspeptics can eat it with comfort. Mrs. E. B. Myers. ENGLISH PLUM PUDDING.