The New century cook book

One-half package of Keystone Silver White gelatine, let it soak in one cup of cold water for fifteen minutes, add one cup of boiling water, one and one-half cup sugar, juice of one lemon and the whites of four eggs well beaten. Beat all together until very light, put in a glass dish and pour over a custard made as follows: One pint of milk, yolks of four eggs and grated rind of one lemon; boil. Apple Snow. Three sour apples baked, white of one egg, one-half cup sugar, two tablespoons lemon juice. Strain the pulp of the New Century Cook Book. apples, add sugar and the white of egg beaten to a stiff, dry froth. Beat all with a wire spoon till stiff and white, add the lemon juice; pile in a glass dish and serve with boiled custard. Apple Snow. Take about a dozen apples, make into apple sauce, when done beat smooth; add enough sugar to suit the taste while cooking; when cool stir in the whites of three eggs beaten to a stiff froth; serve with cream, which makes a nice light dessert. Apple Snow. The whites of four eggs beaten to a stiff froth, pare and quarter six or eight apples, stew them till tender, then pour them into a colander to drain; after the water is all drained out, press the pulp through the colander; to this add a little vanilla and sugar enough to sweeten; add the beaten whites, beating all very thoroughly; place on the ice; serve with boiled custard. The sauce is made of the yolks of the eggs and about one-half pint of milk. Mrs. N. C. F. Apple Pudding. ' Line pudding dish with lady fingers or slices of stale cake; fill dish nearly full of sliced apples. Make custard with one cup sugar, three eggs (yolks only), three cups milk. Pour this over apples and bake them. Beat whites of eggs, sweeten and put over top. Return to oven and slightly brown. Mrs. A. R. Clark. Steam Pudding. One-half cup sweet milk, one egg, two tablespoonfuls melted butter, one-third cup fine sugar, two heaping teaspoonfuls baking powder. Stir to a stiff batter. Steam one hour. Any kind of fruit, cherries or berries at pleasure. Mrs. C. G. Trusdell. English Christmas Pudding. One pound of raisins, one pound of currants, one-half pound sultanas, one pound of suet, one pound of sugar, threefourths pound of oranges and citron (peel mixed), one-half pound of flour, one-half pound of bread crumbs, ten eggs, one pint of milk, one teaspoon of ground cinnamon, one small nut- New Century Cook Book. meg and a little salt. Chop the suet very fine, seed and divide the raisins, wash and dry the currants, add saleratus, half teaspoonful, cut the peel into slices. Mix these all well together, flour, bread crumbs, sugar and suet, then stir in ten eggs, beaten. Last, when ingredients are well mixed, put the pudding into a buttered mould. Flour a cloth and tie over tightly. Boil six hours. Serve with sauce. Mrs. A. J. O'' Leaky. Christmas Pudding. One cup suet (chopped fme), one cup raisins, one cup currants, one-fourth pound citron, one cup molasses, two-thirds cups water filled up with vinegar spices. Flour to make a stiff batter, steam three hours. Mrs. Lowell. English Plum Pudding.