The standard book of recipes and housewife's guide, comprising as complete cook book

Cup Pudding. — Make a batter as for waffles ; to one pint of milk allow two eggs and enough flour to thicken, one teaspoonful baking powder, stirred in the flour. Butter a sufficient number of teacups and fill with this and fruits in layers. Set cups in a steamer, boil water underneath for one hour. Serve while hot with sugar and cream. Any jam or raw apples chopped fine is nice with this. Lemon Pudding. — The juice and grated rind of one lemon, one cup sugar, yolks of two eggs, three tablespoonfuls corn starch, a pinch of salt, one pint sweet milk ; mix corn starch and part of milk to a smooth paste, add lemon and sugar, eggs well beaten and the rest of the milk. Line a jelly tin with a rich puff paste one- fourth inch thick, pour custard in , and bake until done ; beat whites to a stiff froth, with two tablespoonfuls of sugar, spread over the top, return to oven and brown ; serve with whipped cream. This is a rich but not expensive pudding. Brown Betty. — Chop two cups of tart apples ; put a layer into a deep dish, buttered ; sprinkle with sugar, and a little butter and cinnamon ; cover with breadcrumbs, and add more apple. Continue till the dish is full, add a thick layer of crumbs, cover closely, and steam for nearly an hour in a slow oven. Then uncover and brown quickly. Eat warm with sweet sauce, or sugar and cream. Cherry Roll. — Seed one quart fruit, sweeten to taste, let it simmer in its own juice until quite thick, pour one quart of milk over a loaf of grated bread, beat three eggs very light, and add the milk, with a little flour and large lump of butter melted. Put the cherries inside the batter and stir well. Steam in cups or baking powder cans two hours. Apple Roll. — One pint flour, one and one-half tablespoonfuls butter, pinch of salt, add water to make a soft dough, roll onehalf inch thick ; chop two large apples fine, spread over the cake, roll up, fasten, place in pan to bake. Pour over this one and one-half pints of boiling water, one cup sugar, one-half cup butter. Cover pan, bake one hour, basting often with sauce. For small family use one-half of recipe. Apple Tapioca. — Pick over and wash three-quarters cup tapioca or sago and soak about one hour. Pour on a quart of hot water, cook till clear; stir often, add salt. Prepare and core six apples, slice or put them whole into a buttered baking-dish, sprinkle sugar and spice over them, and turn in the tapioca. Bake till the apples are soft ; flavor with cinnamon and nutmeg. Serve with cream or milk and sugar. Peaches may be used instead of apples. Pudding Sauce. — One cup boiling water, one tablespoonful corn starch, one-fourth cup butter, one cup sugar, one egg, one-fourth nutmeg, one or two tablespoonfuls of jelly. Wet the corn starch in cold water, stir into boiling water, boil ten minutes. Rub butter and sugar to a cream, add the egg well beaten and nutmeg. Add jelly to the corn starch, and pour this in the egg mixture, and stir rapidly until they are thoroughly blended. Lemon Sauce. — Mix one-half cup sugar and one tablespoonful corn starch ; add slowly one cup boiling water, stirring carefully ; boil until transparent ; remove from fire. Add four tablespoonfuls of butter, two tablespoonfuls of lemon juice, and a little nutmeg.