Perfection in baking

— 15 — Always keep a can of the prepared pie seasoning on hand, as this will increase the delicacy of flavor of almost every pie. The recipe for American Puff Paste, if made as directed, will be worth more than the price of this book to any cook or housewife. All patties, tarts, banburys, etc., are much improved if they are allowed to rest on ice for at least half an hour before going into the oven. If corn starch is to be used in place of flour, use the best. Don't use too much, a large tablespoonful always is sufficient to every pint of milk or water. Always follow our general rules and change flavors to suit yourself. Every one of our recipes can be used with different fruits, flavors and names changed, but follow the instructions otherwise. Success in pie baking depends a good deal on the mixing of the crust. Never work any more than necessary; just stir around enough to have it hold together and let rest as long as possible in cold place. Prick the top crust on every pie to let the steam escape. When using fresh fruit, insert in center of top crust a small round tube of tin or strong paper, through which all steam will escape as through a chimney. Whenever cornstarch is to be used, it pays to use only the very best. We can recommend Kingsford's Oswego Cornstarch as the purest and sweetest. FOR NOTES AND RECIPES. PART II Puddings, Souffle, etc. Cottage Broad Pudding. For ten persons. Soak as much as a half loaf of stale bread or six biscuits in a quart of milk. Beat up well together four or five eggs, one cup of sugar, one teaspoonful vanilla, one-half teaspoonful salt and two tablespoonfuls of melted butter. Mix up well with the bread, adding one cup of large raisins. Bake in a buttered and sugardusted china dish or tin pan. Set this dish in a pan of hot water. A little nutmeg improves the flavor. Bread and Butter Pudding. Slice your bread thin, spread well with butter, and fill your dish half full of this buttered bread; then pour custard (prepared same as for custard pie) over it ; omit raisins and bake same as the other bread pudding. Farina or Indian JXfeal Pudding. One-half pound of farina or meal, stirred into one quart of boiling milk and leave. on fire until it thickens; set away to cool, stirring into it, when cold, one-half pound of sugar, yolks of four eggs, the grated rind of a lemon and the stiff froth of the whites of four eggs; then add one even teaspoonful of good sifted baking powder, and one-half nutmeg, grated. Mix in well and bake one-half hour — not too hot. Souffle. Proceed the same as above, using eight eggs, and do not oake until time to serve. Bake in a hotter oven, using a china dish, and do not set into hot water as you do with puddings. ( 17 ) — 18 — Tapioca mul Sago Pudding.