Left-overs made palatable

USE bits of jelly to enrich pudding. Small quantities of berries serve the same purpose. A cup of ripe currants or any sort of berries can be mashed into a cup of sugar and added with a beaten egg to make a pie. Even half a cup of berries or jam adds a delicious flavor to a quart of ice cream. Save the left-overs or sirup from cans of fruit for gelatine desserts, sherbets, creams, puddings, sauces, charlottes, fruit cottage puddings, with stale bread or cake, or to pour over French pancakes. PLUM ICE CREAM Rind 1 lemon 1 cup plum preserve Yolk 1 egg 1 piece cinnamon stick i cup sugar i£ cups milk 1 cup cream Put the cream and milk with the cinnamon stick and lemon rind and scald in a double boiler. Beat the egg and sugar together and pour into the hot cream. Cook for a minute, steam and allow to cool. Freeze. Before taking from the can, pour in the plum preserve, turn the dasher for five minutes till the fruit is well 164 Left-Overs mixed with the preserve. Serve with a canned plum in each sherbet cup. Preserved fruit of almost any description can be used in this cream. If the fruit is very rich and sweet, three-quarters of a cup will be sufficient. STEAMED BERRY PUDDING I cup milk i£ cups flour i^ cups blackberries, blueberries or huckleberries J teaspoon salt 1 teaspoon baking powder 2 tablespoons sugar 1 egg Mix the salt, sugar and baking powder with the flour and sift. Add the milk, the well-beaten egg, and last of all the berries. Pour the batter into a greased mold or small basin and steam for two hours. Serve with a sweet liquid sauce or hard sauce. BREAD AND JAM PUDDING 3 tablespoons butter li cups boiling milk I cup stale bread crumbs 1 tablespoon sugar 3 eggs J cup jam or marmalade Dissolve the butter in the milk and pour it on the crumbs, cover it and leave it to soak for half an hour ; then beat it well with a silver fork, working in as you beat a tablespoon of sugar and the eggs. Spread an inch thick layer of jam or marmalade at the bottom of an unbuttered pie dish, pour the softened crumbs over this, then pile on it rockily the whites of the eggs whipped to a stiff froth with a little powdered sugar Made Palatable 165 and a few drops of essence of vanilla, and bake half an hour in a gentle oven. — Mrs. Taylor L. Arms. WHIPPED APPLES 2 cups apple pulp 1 cup powdered sugar Whites 3 eggs Yolks 3 eggs 2 tablespoons granulated sugar 2 cups milk J teaspoon vanilla Put cold baked apples in a potato ricer and press out the pulp. To one pint add the whites of the eggs, beaten to a, froth, and the powdered sugar. Beat until perfectly stiff. Heap in a mold on a plate and set in a moderate oven till it crusts delicately like a meringue. Make a custard from the milk, yolks of eggs, sugar and vanilla. Serve well chilled, pouring the custard about the mound of apple just before taking to the table. Alphabetical Index Apple dowdy 25 Apples, scalloped 24 whipped 165 Aspic jelly 88 Baked bean rarebit 84 beef fricassee 102 in brown sauce 100 loaf no ragout with tomato 102 ramekins 104 rissoles 1x3 scalloped 102 tomatoed 103 Bread crumb buckwheat cakes 13 crumb omelet 15 fried 14 griddlecakes 15 roulettes 16 steamed x 1 Brown bread brewis 1 x bread cream toast with cheese. 14 bread ice cream 26 bread saute 15 Browned flour 89 Bubble and squeak 101 Buckwheat gems 51 Cake, coffee 32 election 55 walnut coffee 31 Cakes, drop ginger 57 sugar , 56 Calves' liver terrapin with mushrooms X17 Caramel 86 Cecils 106 Cheese a la Italien 160 balls with dressed lettuce 162 crackers, hot 160 omelet 150 rings 159 straws 157 toast 1 559 toasted with eggs 162 Chicken a la terrapin 138 and ham molds 135 and macaroni 137 creamed with sweetbreads 137 cutlets 140 dumplings 140 gallosch 136 glace with lettuce salad 143