The home cook book

is improved, but the butter is not necessary. Next stir in enough of the cooked and sifted pumpkin to make the custard creamy. Pour into small custard cups and bake slowly till well cooked through, and serve cold, capped with whipped cream. RASPBERRY CREAM Soak half an ounce of gelatine in quarter of a pint of water. Set in a saucepan over the fire and dissolve, stirring all the time. When it boils add one heaping tablespoon of sugar and the juice of half a lemon. Put a teacup of raspberry jam through a sieve, softening with half a teacup of milk or water. To this add the gelatine, and then beat in half a pint of thick cream you have previously whipped stiff. Put in the whipped cream little by little. Stir or beat till it begins to set, then pour in a bowl or other mold, and chill near ice. RED RASPBERRY SAGO Wash half a pint of sago, cover with a pint and a half of cold water, soak an hour, and then cook in a double-boiler till the sago is clear and transparent. Have carefully looked over red raspberries half filling a glass dish. When the sago is cool, almost cold, pour it over the raspberries, and set away to cool. Serve with sugar and cream. Other fruits, such as pineapple and ripe peaches cut in small pieces, and strawberries, may be prepared with sago by these rules. RICE CREAM Boil four ounces of rice ten minutes. Pour off the water, add a quart and a half of fresh milk and cook slowly till the rice is tender. Reduce the rice to a pulp by putting through a sieve or press. Dissolve an ounce of gelatine in a little water and add it to the rice. Stir all together, the milk, rice, and gelatine over the fire and sweeten to taste carefully, not making too sweet. When mixed set to cool, and when cool stir in the stiff whites of two eggs. Flavor with vanilla or sherry or brandy, or what your taste directs ; pour in a bowl or mold and chill for eating. SCALLOPED RHUBARB OR PIEPLANT For this breadcrumbs may be used or slices of bread buttered. If you use breadcrumbs allow two tablespoons of melted butter to a cup of fine crumbs. Cut rhubarb into small cubes or dice and in a pudding dish spread a layer of the buttered bread or breadcrumbs. Over this put a layer of the rhubarb dice, a plentiful sprinkling of sugar, and, if you like their addition, a few stoned raisins. Repeat the layer of bread and the layer of rhubarb and sugar until you complete your dish, and have a bread layer on top. Pour in enough boiling water to cook the plant with steam, cover tight and bake in a moderate oven three-quarters of an hour. Serve with a hard sauce of sugar and butter mixed and flavored with nutmeg or lemon. RHUBARB JELLY AND WHIPPED CREAM There are many ways to prepare rhubarb, each one delicious and not extravagant. When tender the plant should not be stripped, as the red skin imparts a delicate flavor and temptingly rich appearance to the food. Should the plant be tough, strip off the skin, and clip the tough ends at the bottom. Wipe each stalk with a damp cloth before peeling.