The home cook book

Angel Food Pudding— Apple Betty— Apple Dumplings— Fried Apples— Apple with Meringue— Apple and Sago Pudding—Apple Snow— Banana Shortcake— Banana Souffle— Barley Jelly— Bavarian Cream— Boiled Blackberry Pudding — Charlotte Russe— Coffee Charlotte Russe— Rose Charlotte— Cherry Tapioca— Chestnut Croquettes—Chocolate Blanc-Mange— Chocolate Custard— Chocolate Pudding— Cornstarch Pudding— Cornstarch Blanc-Mange with Fruit— Cream Puffs— Cream for the Puffs— Currant Shortcake— Baked Custard— Boiled Custard— Custard Tart— Farina Pudding with Sauce— Fruit Glacé— Fruit in Jelly— Early Summer Fruit Pudding- Gelatine Pudding— Gooseberry Betty— Gooseberry Fool— Huckleberry Shortcake- Irish Moss Blanc-Mange — Junket— Lemons Creamed— Lemon Jelly— Chilled Oranges —Peach Cobbler— Peach Gelatine— Peach Pudding— Peach Tapioca— Pineapple with Strawberries— Prunes with Whipped Cream— Prune Pudding— Pumpkin Custard- Raspberry Cream— Red Raspberry Sago— Rice Cream— Scalloped Rhubarb or Pieplant—Rhubarb Jelly and Whipped Cream— Snow Pudding— Strawberry Shortcake —Tapioca Pudding— Custard Tapioca Pudding— Fruit Tapioca— Wine Jelly WHEN the warm days of spring come the sweets we eat should be delicate and light. Such sweet dishes lessen the housemother's labors if she will but make them from fresh growths. We greet the spring acids with delight — our systems crave them — and in early spring and summer we have rhubarb, pineapples, gooseberries, strawberries, cherries, currants, and other delicious new growths. ANGEL FOOD PUDDING Use a cake of medium-size of angel food. Cut it through in an upper and under half. For a filling to spread upon these halves — as you spread strawberries on a shortcake — whip stiff one pint of cream. Into it stir half a cup of chopped and seeded raisins, half a cup of almonds and walnut meats mixed, half a cup of soft candies or marshmallows, or any candied fruits you may have in small bits. Flavor with wine, or brandy, or vanilla. Spread the cream and fruit over the lower half of the cake, lay on the upper half with the crust side down, spread this also with the cream and fruit, and serve. APPLE BETTY Break up small pieces of stale bread with its crust. Put into the bottom of a pudding dish nice-flavored, sliced apples. Over this strew a good deal of sugar, several lumps of butter, and sprinkle well with ground cinnamon. Next a layer of apples, again sugar, butter, and ground cinnamon. Then another layer of the broken bread, more sugar, butter, and cinnamon. Fill the dish in this manner, and have the bread the top layer, and on it also put butter, sugar, and cinnamon. Pour cold water down the side of the dish until it comes almost to the top. To succeed this must be made rich with butter, and very sweet, and baked thoroughly. Set into a moderately hot oven, with a pan of warm water above it in the upper oven to prevent the bread burning, and bake a light brown and until the apples are very soft. When done, serve with rich cream. APPLE DUMPLINGS