S26 TBE ffOtrsEffOLD. 



Simple Dessert. — ^Put eight crackers iu a deep dish, pour enongh warm 

 water or milk over them to just cover them, and when soalved, which will 

 not take longer than ten minutes, spi'inkle with sugar, cover with cream, 

 garnish with preserved peaches, pears, or quinces, and serve. Try it. 



Snow-Ball Fuddiiig. — Take two teacups of rice, wash, and boil until 

 tender; pare and core twelve large sour apples (leaving the apples whole); 

 fill the apples with rice, and put it around outside; tie each one in a separate 

 cloth and drop in boiling water; serve while hot with cream and sugar, or 

 any sauce desired. 



Pudtling Sauce.-— One cup of sugar, an even tablespoonful of flour, and 

 the same of butter. Mix to a cream. Put boiling water to them, mix thoF- 

 oughly and put on the stove to boil fifteen miniates, stirring occasionally. 

 Flavor with grated nutmeg. 



Pudding Sauce. — Take the superfluous juice from a can of peaches, 

 and heat it to boiling. Mix flour, butter and sugar in about equal quantities, 

 add a Uttle vanilla, and cook the mixture in the hot peach juice. This is 

 delicious for almost any kind of steamed or fruit pudding. 



A Fine Pudding Sauce. — When a sponge pudding is to be eaten hot an 

 excellent sauce is made of sugar and butter whipped to a cream, strawber- 

 ries or other fruit crushed into it, and a little good wine. If properly made 

 no better sauce can be used for a sponge pudding. 



Stewed Apples. — Pare your apples and place them in a steamer, with a 

 clove in each; then put the steamer over a pot of boiling water, until soft; 

 then take them up in the fruit dish and shake powdered sugar over them. 



Sw^eet Apple Custard._Pare and core sweet apples; stew them in water 

 till tender; strain them through a colander, add sugar and spice to taste, 

 and make them like pumpkin pies. 



Sallie Lunn. — One quart of flour, four eggs, one pint of milk, one table- 

 spoonful of lard, same of butter, two spoonfuls of sugar, one gill of yeaat. 



Tapioca Custard—After soaking a cup of tapioca until perfectly soft, 

 drain off any surplus water and add a quart of new milk; set the dish in one 

 of boiling water to prevent sticking or burning; sweeten to suit the taste; 

 when it begins to grow a little thick, add the yelks of four eggs, beaten, with 

 one tablespoonful of sugar; remove from the fire as soon as it becomes the 

 consistency of cream, or it will be too hard when cold; flavor to taste after it 

 is done, and spread the whites of eggs over the top; brown a delicate color 

 in the oven. 



Tiptop Pudding. — One pint of bread crumbs, one quart of milk, one 

 cup of sugar, the grated peel of a lemon, yelks of four eggs, a piece of but- 

 ter size of an egg, then bake. When done spread fresh strawberries over 

 the top, or if not in season for strawberries, use a cup of prea*ved rasp- 

 l)erries; pour over that a meringiie made with the white of the egg, a cup of 

 sugar, and the juice of the lemon. Return to the oven to color; let it partly 

 cool, and serve witli milk or cream. 



Tapioca Pudding. — Soak four tablespoonfula tapioca in a little water 

 over night; boil one quart of milk and pour over it while hot; when cool add 



