MOCK STRAWBERRIES.— Peel and cut rhubarb in small pieces and boil until tender; drain, and add 4 tablespoons of straw- berry juice to each pound of rhubarb; add enough molasses to sweeten✪ Mock Strawberries and color a pale pink. Serve as cold as possible. (2) An- other dessert may be made by putting slices of sponge cake in a dish; prepare the fruit as above, and while warm pour it over the cake; when cold cover the top with custard or whipped cream. Mock Raspberries may be made the same way, using raspberry instead of strawberry juice. As rhubarb possesses the property of absorbing the taste of other fruits it can be made to taste exactly like them by being mixed with them and allowed to stand for a time. Pumpkin will absorb the taste of other fruits in the same way. Mock Strawberries No. 2. — Use 1 part apples to 3 parts peaches; se- lect choice, ripe fruit, and pare, core, and cut it into dice about as large as strawberries; put them in a dish in alternate layers, spread on sugar thickly, and spread crushed ice on top; let stand 2 or 3 hours, and then thoroughly mix them together; serve after they have stood some time longer. TUTTI FRUTTI. — Prepare a cocoanut by opening the 2 eyes and letting out the milk which must be strained and kept; break the nut with a hatchet, or saw it in two, take out the meat, peel oil' the brown skin and grate. Cut 2 bananas in quarters lengthwise, and then cut 426 DESSEKTS in slices. Have ready a chopped pineapple, a pint of strawberiies or raspberries, and the grated rind and juice of 1 lemon and 1 orange✪ Tutti Frutti. Put a layer of the fruits and cocoanut in the bottom of a glass dish, then a layer of granulated sugar, then another layer of fruit and co- coanut and so on until the dish is full. Pour over all, the milk of the cocoanut and the juice of the lemon and orange. Dip from the bottom when serving. FRUIT ON TOAST. — Choose good apricots, halve them, remove the stones, put each half on a nice piece of bread, having the hollow side up, and arrange them in a well buttered dish; put a little butter in the hollow of each piece of fruit, sprinkle on sugar✪ Fruit on Toast, and bake in a moderate oven about 25 or 30 minutes. When done, put them in a dish, pour over them the syrup from the baking dish, and serve hot. Peaches, pears, bananas and large plums can be treated in the same way. ADDITIONAL FRUIT DESSERTS.— There are no more deli- cious or acceptable desserts than those made from fruits in their sea- son. In addition to the recipes for fruit desserts given above we would refer our readers to such recipes as those for " Fruit Ice Cream," " Nesselrode Pudding," " Iced Strawberry Pudding," "Fro- zen Fruit," "Fruit Molds," and several others in our chapter on "Ice Cream, Water Ices, etc." Also, in the chapter on " Home Candy Making," see such reci- pes as those for " Fruit Creams," " Cream Coaled Fruits," " Cream Walnuts, Dates Figs, Cherries, etc.," " Glaces " " Crystallized Cher- ries," "Crystallized Nuts," "Frosted, Iced or Crystallized Fruits," and some others. Many delicious fruit desserts will also be found in the articles on "Cooked Fruits," and " Compotes" (which see), and in the chapter on " Puddings," and several in the following section on " Gelatine Preparations." By using these, in addition to the recipes given above, a very extensive list of fruit desserts will be found. DESSERTS 427 GELATINE PREPARATIONS.

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MOCK STRAWBERRIES.— Peel and cut rhubarb in small pieces and boil until tender; drain, and add 4 tablespoons of strawberry juice to each pound of rhubarb; add enough molasses to sweeten and color a pale pink. Serve as cold as possible. (2) Another dessert may be made by putting slices of sponge cake in a dish; prepare the fruit as above, and while warm pour it over the cake; when cold cover the top with custard or whipped cream. Mock Raspberries may be made the same way, using raspberry instead of strawberry juice. As rhubarb possesses the property of absorbing the taste of other fruits it can be made to taste exactly like them by being mixed with them and allowed to stand for a time. Pumpkin will absorb the taste of other fruits in the same way. Mock Strawberries No. 2. — Use 1 part apples to 3 parts peaches; select choice, ripe fruit, and pare, core, and cut it into dice about as large as strawberries; put them in a dish in alternate layers, spread on sugar thickly, and spread crushed ice on top; let stand 2 or 3 hours, and then thoroughly mix them together; serve after they have stood some time longer. TUTTI FRUTTI. — Prepare a cocoanut by opening the 2 eyes and letting out the milk which must be strained and kept; break the nut with a hatchet, or saw it in two, take out the meat, peel oil' the brown skin and grate. Cut 2 bananas in quarters lengthwise, and then cut in slices. Have ready a chopped pineapple, a pint of strawberiies or raspberries, and the grated rind and juice of 1 lemon and 1 orange. Put a layer of the fruits and cocoanut in the bottom of a glass dish, then a layer of granulated sugar, then another layer of fruit and cocoanut and so on until the dish is full. Pour over all, the milk of the cocoanut and the juice of the lemon and orange. Dip from the bottom when serving. FRUIT ON TOAST. — Choose good apricots, halve them, remove the stones, put each half on a nice piece of bread, having the hollow side up, and arrange them in a well buttered dish; put a little butter in the hollow of each piece of fruit, sprinkle on sugar, and bake in a moderate oven about 25 or 30 minutes. When done, put them in a dish, pour over them the syrup from the baking dish, and serve hot. Peaches, pears, bananas and large plums can be treated in the same way. ADDITIONAL FRUIT DESSERTS.— There are no more delicious or acceptable desserts than those made from fruits in their season. In addition to the recipes for fruit desserts given above we would refer our readers to such recipes as those for " Fruit Ice Cream," " Nesselrode Pudding," " Iced Strawberry Pudding," "Frozen Fruit," "Fruit Molds," and several others in our chapter on "Ice Cream, Water Ices, etc." Also, in the chapter on " Home Candy Making," see such recipes as those for " Fruit Creams," " Cream Coaled Fruits," " Cream Walnuts, Dates Figs, Cherries, etc.," " Glaces " " Crystallized Cherries," "Crystallized Nuts," "Frosted, Iced or Crystallized Fruits," and some others. Many delicious fruit desserts will also be found in the articles on "Cooked Fruits," and " Compotes" (which see), and in the chapter on " Puddings," and several in the following section on " Gelatine Preparations." By using these, in addition to the recipes given above, a very extensive list of fruit desserts will be found. GELATINE PREPARATIONS.

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