lia FBUITS AND HOW TO USE THEM. 



pint of pulp, which must be added to a little less than a 

 half-pint of sugar creamed with an even tablfispoontul of 

 butter and the well-beaten yolks of three eggs. Mix in the 

 potato slowly, beating all the while to keep the mixture 

 light, then stir in one large cupful of new milk, another of 

 grated pine-apple, half a teaspoonful of vanilla flavoring 

 and lastly the well. beaten whites of three eggs. Bake in a 

 pudding-dish in a moderate oven. Serve with cream or 

 pine-apple sauce. By the same recipe make a banana pud- 

 ding taking a cupful of chopped bananas in place of pine- 

 apple. 



Pine-apple Pudding-, No. 1.— Choplfin^opecanof pine- 

 appie or as much fresh fruit as will equal a cariful in meas- 

 ure. Mix tog ?ther one half-cupful of fine cracker or bi ead 

 crumbs, one and one half cupfuls of granulated sugar, aheap- 

 ing tablespoonful of butter, and four yolks of fggs, the lat- 

 ter well beaten. Into this latter stir the pine-axjple, and 

 bake. Cover the top with the meringue made with the 

 whites and three tablespoonfuls powdered sugar, and brown 

 in the oven. Serve warm or cold with liquid sauce. 



Pine-apple Pudding, No. 2.— (The Cook.l Cover the 

 bottom of a pudding-dish with light puff paste and place 

 on it a thin layer of shredded pine-apple. Strew over it a 

 tablespoonful of sugar, then another layer of pine-apple. 

 Cover with a crust with a hole cut in the center, and bake 

 half an hour. 



THE POMEGKANATE. 



Only a denizen of a warm climate fully appreciates the 

 pomegranate, which has lately become a familiar sight in 

 Northern markets. Whoever once learns to like the pome- 

 granate ever afterwards highly esteems its slightly acid 

 flavor. At all times the pomegranate is an ornamental 



