Every-day dishes and every-day work

Stewed Fruit Pudding. — Take a deep square or oblong granite-ware or earthen dish ; cut strips of stale bread uniformly an inch in width and three fourths of an inch in thickness, and place them in the mold with spaces between them equal to their width. Or, fit the strips around the bottom of a round earthen pudding-dish, like spokes in a wheel, with an open space between each and in the center. Have ready some hot stewed or canned fruit, sweetened to taste ; whortleberries are best, but apricots, cherries, currants, strawberries, and gooseberries may all be used. Separate the juice from the berries by turning them into a colander. Fill the interstices between the bread with hot fruit, using just as little juice as possible. Cover with another layer, this time placing the strips of bread over the fruit in the first layer, and leaving the spaces for fruit over the bread in the first layer. Fill the dish with these layers of fruit and bread, and when full, pour over all the hot fruit juice. Put a plate with a weight on it on the top to press it firmly. Dip oif any juice that may be pressed out, and set the pudding in the refrigerator to cool and press. When cold, it will turn out whole, and can be cut in slices and served with whipped cream or cocoanut sauce. Apple Tapioca. — Soak a cupful of pearled tapioca overnight. In the morning simmer in a quart of boiling water until transparent and thickened. Arrange in the bottom of a puddingdish four or five good-sized tart apples, which have been pared, cored, and the cavities filled with sugar. Squeeze the juice of a lemon and grate a very little of the rind over the apples. Pour the tapioca over the fruit. Set the dish inside a pan filled with hot water, cover, and bake one hour, or until the apples are done. Serve with sugar and cream. It is best nearly cold. Fresh peaches, pared and stewed, may be used in place of apples, if preferred. Pineapple Tapioca. — Soak one cup of tapioca overnight in one and one-half cups of water. Add two and one-half cups of water, and cook in a double boiler until transparent, then add one cup of sugar and one juicy pineapple minced fine with a sharp knife. Mold, and serve cold with or without cream. Banana Dessert. — Soak a cup of tapioca overnight. In the morning, cook in a double boiler in a quart of water until transparent. When done, add a cup of sugar and three or four sliced bananas. Serve cold with cream. Raspberry Manioca Mold. — Heat a pint of water, and when boiling, sprinkle into it four scant tablespoonfuls of manioca and cook for ten minutes, or until transparent, stirring continually. When transparent and thickened, remove from the fire, and add a tablespoonful of lemon juice and one cup of sugar. Place a layer of the cooked manioca in the bottom of a puddingdish, add a layer of freshly picked red raspberries, then another of the manioca, filling the dish in alternate layers, with one of manioca for the top. Set away in some cool place until well molded. Serve in slices with cream flavored with rose. Other fresh berries may be used instead of raspberries.