540. Cocoanut Custard Pudding, N. 2 cups grated cocoanut, 1 cup sugar, 5 eggs and 1 quart milk; beat up the eggs to a froth, add the sugar, stir until melted, then add milk and cocoanut; butter a pudding dish, pour in the mixture and bake till the custard thickens; the best way to ascertain when pudding is done is to place the handle of a teaspoon into the center of the pudding; if it is thick remove instantly and set aside in a cool place; serve when cold in the same dish in which it was baked, with a napkin folded around, or place it in an ornamental dish.

541. Cocoanut Custard Pudding, N. Boil 3 cups milk with 1 cup sugar; dissolve 2 tablespoonfuls cornstarch in 1 cup cold milk and add it to the milk; continue the boiling for a few minutes and remove from fire; beat up the yolks of 4 eggs and after the custard has cooled a little add them to it; when cold beat the whites to a stiff froth and stir them into the custard; butter a pudding dish and put in 1/2 the custard and a layer of macaroons; then a thick layer of cocoanut on top into which 2 tablespoonfuls sugar have been mixed; bake in the oven to a delicate brown color; serve cold without sauce.

542. Pudding a la Princess. Take 1 pound any kind of cake (sponge, pound, cup or raisin cake), which is several days old, cut it into slices and lay them in a glass dish; put on to each slice 1 teaspoonful currant or apple jelly and pour 1/2 cup sherry wine and the juice of 1 lemon over; soak 1 ounce gelatine in 1 cup milk 15 minutes; place a saucepan over the fire with 3 cups milk, 1/2 cup sugar, the yolks of 6 eggs and 1-1/2 teaspoonfuls vanilla extract; stir this over the fire till nearly boiling; then add the gelatine by degrees, stirring constantly, but do not allow it to boil; as soon as gelatine is melted remove it from the fire, set the saucepan in cold water and stir its contents till cold; pour the custard over the cake; beat the 6 whites to a stiff froth and beat into it gradually 1/2 cup currant, cranberry or apple jelly; spread this meringue over the custard and dot it with little bits of jelly laid on in a pattern. Half the above quantities will be sufficient for a small family.

543. Cold Sponge Pudding. Soak 1 ounce gelatine in 1 cup milk for 15 minutes; place a saucepan over the fire with the yolks of 6 eggs, 3 cups milk, 6 tablespoonfuls sugar, 2 teaspoonfuls vanilla extract and stir with an egg beater till nearly boiling; add by degrees the gelatine, beating constantly; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken have the whites beaten to a stiff froth and stir them lightly through the cream; rinse out a mould with cold water, sprinkle the inside with sugar, pour in the mixture and set in a cool place to form; in serving loosen the edge on top with your finger and turn the pudding onto a dish; serve with cold fruit or claret wine sauce.

544. Chocolate Pudding. Soak 1 ounce gelatine in 1 cup milk; boil 1/4 pound grated chocolate in 1 cup water and add 1 pint milk, the yolks of 3 eggs, 5 tablespoonfuls sugar and the gelatine; beat this with an egg beater over the fire till nearly boiling; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken add the beaten whites of 6 eggs; rinse a form with cold water, sprinkle with sugar, pour in the mixture and set aside to form; serve with vanilla sauce made of the 3 remaining yolks.

545. Sago Pudding. Boil 1 quart milk with a little salt and while boiling sprinkle in slowly 1/4 pound sago; continue the boiling until the sago looks clear and is thick; when done remove the saucepan to side of stove add 4 tablespoonfuls sugar; beat up the yolks of 4 or 5 eggs with a little cold milk, add them to the sago and while hot add the whites beaten to a stiff froth; turn it into a jelly mould which has previously been rinsed with cold water and sprinkled with sugar and place it on ice or in cold water till firm; serve with fruit or vanilla sauce.

546. Sago Pudding with Almonds is prepared the same as in preceding recipe. While the sago is boiling add 1 cup finely chopped almonds. Walnuts or hazel nuts may be used the same way.

547. Sago Pudding (Allemande). Boil 1 quart milk with a little salt and while boiling add slowly 1/4 pound best sago, 1/2 cup finely chopped almonds and 4 tablespoonfuls sugar; continue the boiling for 20 minutes longer, then remove the saucepan to side of stove, add the beaten whites of 4 eggs and 1 teaspoonful lemon extract; pour the sago into a well rinsed and sugared jelly mould and set aside to cool; put the 5 yolks with 3 cups milk, 1 teaspoonful cornstarch and 3 tablespoonfuls sugar over the fire and stir until it begins to boil; remove instantly, flavor with vanilla or lemon essence and serve cold with the pudding.

548. Sago Meringue (with Apples). Boil 1/4 pound sago in 1 quart milk with a little salt and a little butter; in the meantime pare and core 6 large apples, put them into a long tin pan with 1 quart boiling water, cover them with another pan and boil 5 minutes; transfer the apples to a long-shaped pudding dish and put 1 teaspoonful jelly into each apple; when the boiled sago is cold mix it with the yolks of 4 eggs and 4 tablespoonfuls sugar; pour this over the apples and bake in the oven; when done draw the pudding to the front of oven; have the 4 whites beaten to a stiff froth and add 2 tablespoonfuls powdered sugar and a little essence of lemon; spread this over the pudding, close the oven and let the pudding bake for a few minutes longer; eat without sauce, either hot or cold.

549. Sago Cream. Put 1/2 pound sago with boiling water over the fire, let it boil 5 minutes and drain on a sieve; return the sago to saucepan, add 3 pints water and boil slowly 1-1/2 hours; add 1 bottle claret, the juice of 2 lemons and the rind of 1; add sufficient sugar to sweeten and boil 1/2 hour more; rinse out a jelly mould or small cups with cold water, sprinkle them with sugar, fill them with the sago cream and set in a cool place to get firm; serve cold with whipped cream or vanilla sauce; or take currant juice instead of wine and otherwise prepare the same as above; when cold turn the cream onto a glass dish, lay a border of whipped cream sweetened with sugar and flavored with vanilla around it and serve without sauce.

550. Rothe Gruetze. Stew 1/2 pound currants and 1/2 pound raspberries with 1/2 pint water about 20 minutes; strain them through a jelly bag; put the juice in a saucepan with the same quantity of water and add sufficient sugar to sweeten; as soon as it begins to boil sprinkle in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1 quart liquid; add a piece of cinnamon and boil slowly till sago is clear, which will take about 1/2 hour; stir it constantly; turn it into cups or jelly moulds; eat when cold with milk or cream.

551. Milk Pudding. Boil 1 quart milk with 6 tablespoonfuls sugar, the peel of 1 lemon and add 16 sheets red gelatine which has been soaked for 5 minutes in cold water; stir until the gelatine is dissolved; remove it from fire and add 1 pint Rhine wine; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar, set it on ice to get firm and serve with vanilla or lemon custard sauce.

552. Fruit Custard Pudding. Dip 6 small sponge cakes into the juice of 1 can peaches and lay the cake in a glass dish; lay 1/2 the peaches over the cake and pour some cold custard over it which is made as follows: Place a saucepan with 1 quart milk, 4 tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over the fire and add 2 tablespoonfuls cornstarch; stir constantly till just about to boil; then remove from the fire and when cold pour it over the cake and peaches; beat the whites to a stiff froth, mix with 2 tablespoonfuls powdered sugar, spread it over the top and serve.

553. Macaroon Meringue. Place a saucepan with 1 quart milk, the yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoonful cornstarch over the fire and stir constantly till just about to boil; remove instantly and when cold stir 1 cup finely chopped almonds through it; put a layer of macaroons in a glass dish, pour over 1/2 the custard, put another layer of macaroons and then custard again; beat the whites to a stiff froth, add 1 tablespoonful powdered sugar and spread it over the top.

554. Lemon Custard Pudding. 1 quart milk, 2 tablespoonfuls cornstarch, 3 eggs, the juice of 2 lemons, the grated rind of 1 and 1/2 tablespoonful butter; mix the cornstarch with a little cold milk; put the remaining milk over the fire, add the butter and as soon as it begins to boil stir in the cornstarch; boil a few minutes, stirring constantly; remove from fire and when cold mix the eggs with 3/4 cup sugar, add the lemon juice and rind, stir this to a cream and add gradually to the cornstarch; when well mixed fill it into a buttered pudding dish and bake till the custard is set; serve cold.

555. Cornstarch Pudding. 1 quart milk, 4 tablespoonfuls cornstarch, 5 eggs, 4 tablespoonfuls sugar and 1/4 teaspoonful salt; mix the cornstarch with a little milk; put the remaining milk with sugar and salt in a saucepan over the fire; as soon as it boils add the cornstarch and let it boil for a few minutes, stirring constantly; when done remove it to side of stove, add the well beaten yolks of the 5 eggs; when well mixed together keeping it hot, and beat the whites to a stiff froth and stir them into the mixture; rinse out a mould with cold water, sprinkle with sugar, pour in the mixture and set either in a cool place or on ice; serve with fruit sauce.

556. Cornstarch Meringue. 1 quart milk, 4 tablespoonfuls cornstarch, 4 tablespoonfuls sugar, 4 eggs and 4 tablespoonfuls fruit jelly; bring the milk to a boil and stir in the cornstarch, which should be previously dissolved in a little cold milk; boil a few minutes, stirring constantly; remove it from the fire and while yet hot stir in the yolks beaten up with the sugar and flavor with 1 teaspoonful vanilla; fill it into a glass dish; beat the whites with 4 tablespoonfuls currant or apple jelly to a froth, spread it over the pudding and serve when cold.

557. Armor Pudding. Boil 1 quart milk with the rind of 1 lemon; dissolve 1 cup cornstarch in 1 cup cold milk and add it slowly to the milk, stirring constantly; add 3/4 cup sugar and a little salt and continue the boiling for a few minutes; when done remove the saucepan to side of stove, keeping it hot; beat the whites of 6 eggs to a stiff froth and mix them with the cornstarch; turn it into a jelly mould and serve cold with strawberry or vanilla sauce. The mould should be previously rinsed with cold water and sprinkled with granulated sugar.

558. Red Cream Pudding. Boil 1 pint fruit juice and 1 pint water; add 4 tablespoonfuls cornstarch dissolved in cold water, sweeten to taste and continue the boiling for 5 minutes; remove it to side of stove, and while yet hot mix it with the whites of 6 eggs beaten to a stiff froth; turn it into a jelly mould which has been rinsed with water and sprinkled with sugar and serve cold with vanilla sauce.

559. Floating Island. Mix 1 quart milk with the yolks of 4 eggs, 4 tablespoonfuls sugar and 1/2 tablespoonful cornstarch; stir this over the fire until just about to boil; remove instantly and add 1 teaspoonful vanilla essence; set a glass dish on a wet cloth and pour in the hot custard; beat the whites to a stiff froth, spread it over the custard, sprinkle a little sugar over and cover it up for 20 minutes; then set it on ice or in a cool place; serve cold; or beat the whites with 4 tablespoonfuls fruit jelly to a stiff froth, heap this meringue upon the custard when cold and dot it with bits of jelly laid all over it.

560. Banana Float. Put in a saucepan 1 quart milk, 1/2 tablespoonful cornstarch, 1/2 cup sugar and the yolks of 4 eggs; set the saucepan in a vessel of boiling water and stir over the fire till nearly boiling; remove instantly, pour the custard into a dish and add 1 teaspoonful lemon extract; when cold have 1/2 dozen bananas cut into slices and stir them into the custard; beat the whites to a stiff froth, mix with a little powdered sugar, cover the custard with the meringue, set lady fingers around the edge of dish and serve.

561. Peach Float. Blanch 1 cup almonds, chop them very fine and stir into a custard made the same as in foregoing recipe; pare and cut some ripe peaches into eighths and stir them into the custard; put into a glass dish with meringue on top and garnish with kisses or lady fingers, Orange float is made the same as Banana Float.

562. Lemon Custard. Boil 1 quart milk with 1/2 cup sugar and while boiling stir in 2-1/2 tablespoonfuls cornstarch previously wet with a little cold milk; stir constantly and boil a few minutes; then remove it from the fire and add 2 teaspoonfuls lemon essence and the well beaten yolks of 4 eggs; turn the custard into a glass dish, beat the whites to a stiff froth, spread it over the top, sprinkle a little sugar over and serve when cold.

563. Lemon Cream Pudding. Place a saucepan over the fire with the rind of 1 lemon and the juice of 3; add 1 cup sugar, 1 cup white wine and the yolks of 4 eggs; stir this until nearly boiling; remove it from the fire and add 3/4 ounce gelatine which has been soaked for 10 minutes in cold water; when nearly cold add 1 pint sweet cream beaten to a stiff froth, turn into a jelly mould and set on ice to get firm; serve without sauce. Or put in a saucepan the yolks of 6 eggs, 1/2 pint white wine, 6 tablespoonfuls sugar, the juice of 3 lemons and the peel of 1; stir this over the fire until it begins to boil; remove it and add 1 ounce gelatine which has been previously soaked in cold water; stir until the gelatine is dissolved; when nearly cold add the whites beaten to a stiff froth; turn into a jelly mould and set on ice to get firm; serve without sauce.

564. Custard Bread Pudding. Mix the yolks of 4 eggs with 1 quart milk, 4 tablespoonfuls sugar and 1 teaspoonful vanilla; pour this into a pudding dish and lay 2 slices of buttered bread on top of the custard; bake until nearly done; beat the whites to a froth, mix with 1 tablespoonful sugar, spread it over the pudding and bake to a light brown color; serve cold.

565. Custard. Beat 5 eggs with 1/2 cup sugar to a cream and add 1 quart milk and 1 teaspoonful vanilla or lemon essence; pour this into a pudding dish and bake in a medium hot oven till done; to ascertain when the custard is done put the handle of a teaspoon into the center of dish; if the custard is thick and jelly-like, and no milk is to be seen, remove instantly from the oven and serve when cold, or pour the custard into small cups, set them in a long pan of hot water and bake in a medium hot oven till the custard is thick.

566. Apple Custard. Pare and core 6 medium sized apples, put them in a pan half filled with boiling water, cover with another pan of same size and let them boil till soft all through, but not broken; transfer them carefully to a glass dish, sprinkle over some sugar and when cold put 1 teaspoonful apple, currant or quince jelly in center of each apple; pour over a cold soft custard. For custard mix 1 pint milk with 3 well beaten eggs and add 2 tablespoonfuls sugar and 1 teaspoonful cornstarch; stir over the fire till nearly boiling, flavor with essence of lemon and set aside to cool.

567. Pineapple Custard. Pare and cut a ripe pineapple into small pieces, taking care not to lose any of the juice; put the fruit with sugar into a glass dish and set on ice; boil 1 pint milk; mix 2 tablespoonfuls cornstarch with 1 cup cold milk, add it with a little salt to the boiling milk and stir and boil for a few minutes; remove from fire and add 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful vanilla extract; mix this well together and set aside; when cold pour the custard over the pineapple; have the whites beaten to a stiff froth, mix a little powdered sugar through it and put on top of custard like a pyramid; place the dish for 1/2 hour on ice before serving.

568. Strawberry Custard. Wash 1 quart strawberries, drain and put them besprinkled with sugar in a glass dish; pour over a cold custard and finish the same as Pineapple Custard.

569. Peach Custard. Pare and cut into slices some ripe peaches, sprinkle over some sugar and finish the same as Pineapple Custard. Apricot custard is made the same way.

570. Chocolate Fruit Custard. Dissolve 3 tablespoonfuls grated sweet chocolate in a little milk and mix it with a custard made the same as Pineapple Custard; when cold pour it over strawberries, pineapples, oranges or any kind of preserved fruit and cover with the whites of 3 or 4 eggs beaten to a stiff froth. If preserved fruit is used the syrup may be used for jelly.

571. Fruit Custard (with Cake). Cut some sponge cakes several days old into square pieces; drain off the liquor from a can of peaches; dip each piece of cake into the liquor and lay them in a glass dish; lay the peaches between and pour a cold custard over; spread over the top the whites of 3 or 4 eggs beaten to a stiff froth, sprinkle over a little sugar and serve. Any kind of stale cake may be used up in this way.

572. Tutti Frutti Custard. Cut any kind of stale cake into small pieces; put a layer of cornstarch custard into a buttered pudding dish, then a layer of cake; sprinkle over the cake some finely cut citron, raisins and currants; continue in this way until 2 layers of cake and 2 of custard are in the dish; cover the top with a meringue made of the whites of 3 eggs beaten to a stiff froth, add a little powdered sugar and bake in the oven for a few minutes, till meringue is a light brown, and serve. The raisins, currants and citron should be boiled for 15 minutes in a little water before adding them.

573. Apple Custard Pudding. Pare and core 6 large pippin or greening apples, place them in a long pan with 1 quart boiling water, cover with another pan of same size and stew from 5 to 8 minutes, or until a straw will penetrate through them easily; do not allow them to break; then remove the apples carefully to a pudding dish and put 1 teaspoonful currant jelly into each apple; stir 5 eggs with 4 tablespoonfuls sugar to a cream and add 1 teaspoonful lemon extract and 1 quart milk; pour this over the apples and bake till custard is firm; serve cold in the same dish in which it has been baked.

574. Peach Meringue. Boil 3 cups milk with a pinch of salt, 1/2 tablespoonful butter and 4 tablespoonfuls sugar; mix 2 tablespoonfuls cornstarch with 1 cup milk, stir it into the boiling milk and continue boiling for a few minutes; then remove from fire and set aside; when cold mix it with the yolks of 4 eggs and 1 teaspoonful lemon extract; pare and cut into halves 8 or 10 large, ripe peaches, lay them in a well buttered pudding dish and sprinkle 3 tablespoonfuls sugar over; pour over the cornstarch and bake 20 minutes; draw the dish to front of oven; have the whites beaten to a stiff froth, spread them over the top, sprinkle a little sugar over and bake for 5 minutes longer; serve when warm with fruit sauce and when cold with cream or vanilla sauce. Cherries and pineapples may be used the same way.

575. Tipsy Parson. Take a sponge cake several days old, crumble it up fine, put a layer of it in a glass dish and pour over 1 glass wine; then add 1/2 cup finely chopped almonds, then a layer of whipped cream; then begin over again, by laying another layer of cake crumbs, almonds and cream; continue in this way till all is used; let the last layer be cream. All kinds of cake crumbs can be used, but sponge cake is the best.

576. Russian Cream Pudding. Rub the skin of 2 lemons and 1 orange on 1/2 pound loaf sugar; pound the sugar fine, pour the juice of the lemons and orange over it, add 1 ounce gelatine (which should be soaked in a little cold water), 1 pint white wine, 4 whole eggs and the yolks of 8 eggs; put this into a tin pail and set it in a vessel of hot water; stir with an egg beater until just about to boil; remove instantly, add 1/2 pound sugar and stir until cold; then add 1 quart sweet cream beaten to a froth and 1/2 pint Madeira wine or rum; fill the cream into a form and set it on ice; in serving turn the cream out and garnish with lady fingers and macaroons.

577. Tapioca Pudding. Wash 3 tablespoonfuls tapioca, put it into a pudding dish with 1 quart milk and let it stand for 1 hour; then set the dish on the side of stove to heat gradually; when the tapioca is soft beat up 3 eggs with 3 tablespoonfuls sugar, stir them into the tapioca and flavor with 1 teaspoonful lemon extract; put small pieces of butter over the top and bake in the oven; serve with or without sauce. Preserved peaches may be sent to table with it.

578. Tapioca Meringue. Soak 1/2 cup tapioca in 1 quart milk for 2 hours; set the dish on the side of stove and let it heat slowly; stir the yolks of 4 eggs with 1/2 cup sugar to a cream, add them to the pudding and flavor with 1 teaspoonful vanilla; put 1 tablespoonful butter in small pieces over the top and bake till it begins to thicken; beat the whites to a stiff froth and add 1 tablespoonful powdered sugar and a little lemon extract; draw the pudding to the front of oven, spread the meringue over, set it for a few minutes back in the oven and serve.

579. Tapioca Pudding (economical). Soak 1 cup tapioca in 3 cups water for 3 hours; then put the tapioca into a saucepan, set this into a vessel of hot water, add 1 cup boiling water and boil till tapioca is done (or clear); add 1/2 teaspoonful salt, the juice of 1 lemon and a little grated rind; sweeten with 5 tablespoonfuls sugar, turn into a jelly mould and serve when cold with the following sauce made of 1 egg, 2 teaspoonfuls cornstarch and 2 cups water; sweeten to taste; add a little butter; stir this over the fire till just about to boil; add a little nutmeg, the juice of 1 lemon and serve when cold with the pudding; or serve with custard sauce.

580. Tapioca Pudding (with Lemon Sauce). Soak 1 cup tapioca in 1 quart milk for 2 or 3 hours; put this in a saucepan and add 1/2 teaspoonful salt and 2 tablespoonfuls butter; set the saucepan in a vessel of boiling water and boil till tapioca is soft; turn into a jelly mould and set aside to cool; for the sauce pare 1 lemon as thinly as possible and boil the skin for 20 minutes, changing the water 3 times; cut the peel in small strips like straws; place a saucepan with 1 cup sugar, 1/2 cup water and the lemon peel over the fire and boil for 10 minutes; in serving turn the pudding onto a dish and pour the cold sauce over it. This pudding may be served with vanilla or lemon custard sauce. Tapioca prepared this way may also be put into cups.

581. Tapioca Pudding (with Apples). Soak 1/2 cup tapioca in cold water for 2 hours; then mix it with 1/2 cup sugar, 1 quart milk, 4 eggs and 1 teaspoonful vanilla extract; pare and core 6 pippin or greening apples, put them in a pan with water, cover them with another tin pan and let them boil 5 minutes; remove the apples carefully, put them into a pudding dish, pour the tapioca mixture over them and bake in the oven; serve with hard sauce or send it to table without sauce sprinkled with powdered sugar.

582. Apple Tapioca Pudding. Soak 1 cup tapioca over night in 4 cups water; next morning add about 6 large tart apples, chopped very fine (or more, according to size), and add 1 cup sugar; bake slowly until done; to be eaten either warm or cold with cream. A delicate dish for invalids.

583. Farina Custard Pudding. Boil 3 tablespoonfuls farina in 1 quart milk with 1/2 teaspoonful salt; when cold mix it with 4 well beaten eggs, 1/2 cup sugar and 1-1/2 teaspoonfuls essence of lemon; put into a pudding dish and bake till custard is set; eat hot or cold without sauce. This pudding may also be made with a meringue the same as Cornstarch Meringue.

584. Rose Pudding. Soak 1 ounce gelatine in 1 cup cold water 15 minutes; then add 1 cup boiling water, the yolks of 6 eggs, 6 tablespoonfuls sugar, the peel of 1 lemon and 1 pint white wine; stir this with an egg beater till it nearly boils; then remove instantly, add a little cochineal to color it to a beautiful pink and set aside to cool; when cold and beginning to thicken stir in the whites beaten to a stiff froth; turn into a mould previously rinsed with cold water and sprinkled with sugar and set the form on ice for 2 hours; when ready to serve turn the pudding onto a dish and send vanilla sauce to table with it.

585. Figaro Pudding. Soak 1 ounce gelatine in a little water for 15 minutes; place a saucepan with 1 pint sweet cream, the yolks of 4 eggs and 6 tablespoonfuls sugar over the fire and stir until nearly boiling; add the gelatine and stir till it is dissolved; remove it from the fire and set aside to cool, stirring it now and then; when quite cold and beginning to thicken stir in lightly 1 pint whipped cream and flavor with vanilla; rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place to form; serve with cold strawberry sauce.

586. Farina Mélusine (with Apples). Bring 1 quart milk to a boil, add, stirring constantly, 1 cup farina and stir until it forms into a stiff paste and loosens itself from bottom of saucepan; transfer it to a dish; when cold stir 2 tablespoonfuls butter to a cream and add alternately the yolks of 6 eggs, the farina, 4 tablespoonfuls sugar, the rind of 1 lemon and lastly the beaten whites; pare and core 8 large tart apples, put them in a long pan over the fire, add 1 quart boiling water, cover with another pan of same size and steam them 5 minutes (no longer); then remove carefully, lay them into a long shaped pudding dish, put a teaspoonful jelly into each apple and pour the farina mixture over so the apples are entirely covered; bake in a medium hot oven about 3/4 hour and serve with the following sauce: Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls rum or Cognac, a little nutmeg and lastly the whites beaten to a stiff froth; sufficient for a family of 8 persons.

587. Farina Beignets. Bring 1 pint milk with 1 tablespoonful butter to a boil and add, stirring constantly, 1 cup farina; continue stirring until it loosens itself from the bottom of saucepan; transfer the farina to a dish and when cold mix it by degrees with the yolks of 3 eggs, the grated rind of 1 lemon and 1 tablespoonful sugar; divide this into equal parts the size of an egg, roll them into oblong shapes, dip them into the beaten whites, roll in fine bread crumbs and fry in boiling lard; serve them dusted with sugar or send fruit sauce to table with them.

588. Farina Pudding (without Eggs). Boil 3 pints milk with a little salt and while boiling sprinkle in slowly 5 tablespoonfuls farina; set the saucepan with the farina in a vessel of hot water and continue the boiling for 3/4 hour; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar and serve cold with either wine fruit or vanilla sauce; or sprinkle with sugar. This pudding may also be eaten with cream or milk, and is also nice cut into slices and fried; or dip the slices into beaten egg, roll in fine bread crumbs, fry and serve for breakfast with meat.

589. Farina Koch (with Chocolate). Boil 3 cups milk, add 5 tablespoonfuls farina and stir constantly until thick; transfer to a dish and when cold stir 2 tablespoonfuls butter to a cream, add by degrees the yolks of 5 eggs, 3 tablespoonfuls sugar and add the farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; divide the mixture into 2 halves; mix 1/2 with 2 ounces grated vanilla chocolate; put first a layer of the white farina mixture, then a layer of the chocolate mixture into a well buttered pudding dish; repeat this operation, lay on top some almonds cut into strips, sprinkle over some sugar and bake 3/4 hour in a medium hot oven; it may be served with or without sauce; send to table in the same dish in which it was baked; either set in a silver dish or pin a napkin around it.

590. Farina Souflee (with Almonds and Raisins). Boil 1/4 pound farina in 2-1/2 cups milk and 1-1/2 tablespoonfuls butter until thick; when cold mix it with the yolks of 6 eggs, 3 tablespoonfuls sugar, a little salt, 2 ounces finely chopped almonds, 10 bitter almonds, 2 ounces seedless raisins and the 6 whites beaten to a stiff froth; bake in a buttered form and serve as soon as done with raspberry or wine sauce.

591. Farina Pudding (with Almonds). Boil 1 quart milk and while boiling sprinkle in slowly 4 tablespoonfuls farina; add 4 tablespoonfuls finely chopped almonds and continue boiling for 20 minutes; sweeten with 4 tablespoonfuls sugar; when done remove from fire and add the yolks of 4 eggs; pour it into a glass dish, beat the whites with 4 tablespoonfuls currant, apple or cranberry jelly to a stiff froth and spread it over the pudding; serve with claret sauce made as follows: Put 1/2 pint water with 3 slices of lemon, a piece of cinnamon and 2 cloves over the fire and boil 5 minutes; then add 1 teaspoonful Bermuda arrowroot and boil 2 minutes; take it from the fire, add 1/2 pint claret, sweeten with sugar, strain and serve with the pudding when cold. If arrowroot is not handy use cornstarch.

592. Fine Farina Pudding (boiled). Boil 1 cup farina in 1 pint milk with a little salt and 1/2 tablespoonful butter until it becomes thick and loosens itself from bottom of saucepan; when cold stir 1/4 pound butter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 8 eggs and the boiled farina by a spoonful at a time; add lastly the beaten whites and grated rind and juice of 1 lemon; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with wine cream sauce (see Sauce). Note. This pudding should be served as soon as taken out of the form.

593. Farina Souflee. Bring 1 pint milk with 1 tablespoonful butter to a boil and add by degrees, stirring constantly, 1 cup farina; continue stirring until it has formed into a stiff paste and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 4 tablespoonfuls sugar, the grated rind of 1 lemon and the farina paste by a spoonful at a time; stir with a potato masher until all is well mixed; add lastly the whites beaten to a stiff froth; fill the mixture into a well buttered pudding form and bake 3/4 hour; dust the souflee with sugar and serve as soon as done; send raspberry or any kind of fruit sauce to table with it.

594. Farina Mush. Put 1 quart milk in a saucepan over the fire and when it boils add gradually, stirring constantly, 1 cup farina; add 1/2 teaspoonful salt, a small piece of butter and continue stirring and boiling for 10 minutes; then add by degrees 1 pint milk and boil a few minutes longer; serve on a dish dusted with sugar and if the flavor is liked sprinkle a little cinnamon over; some finely chopped almonds may be added if liked; or put the farina into a dish, sprinkle thickly with sugar and hold a red hot poker over it to brown the sugar.

595. Farina Pudding (cold). Boil 1 quart milk with 1/2 teaspoonful salt, 1/2 tablespoonful butter and while stirring constantly sprinkle in slowly 5 tablespoonfuls farina; continue the boiling for 20 minutes; when done remove it to side of stove, add 4 tablespoonfuls sugar, the yolks of 4 eggs, and while hot add the whites beaten to a stiff froth; fill this into a form, set it in a cool place and serve with strawberry sauce made as follows: Place a saucepan over the fire with 1 cup water; dissolve 1 heaping teaspoonful cornstarch in a little cold water, add it to the contents of saucepan, boil for a few minutes, transfer to a dish and mix with the juice of 1/2 lemon, a little Rhine wine and 1/2 pint fresh strawberry juice.

596. Fine Farina Pudding (with Vanilla Sauce). Boil 5 tablespoonfuls farina in 1 quart milk with a little salt the same way as in preceding recipe; as soon as done add 4 tablespoonfuls sugar, and while hot mix it with the whites of 6 eggs beaten to a stiff froth; fill the mixture into a jelly mould which has been rinsed with cold water and sprinkled with granulated sugar and set on ice to cool; put the 6 yolks with 1 quart milk and 4 tablespoonfuls sugar over the fire and stir until just about to boil; remove instantly from the fire and flavor with essence of vanilla.

597. Figaro Pudding. Boil 1 pint milk with a little salt and 1 tablespoonful butter and while boiling sprinkle in slowly 8 tablespoonfuls farina; stir and boil till the farina is thick and loosens itself from bottom of saucepan; remove it to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 8 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon and the boiled farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; now divide this mixture into 3 parts; color first part by stirring a few spoonfuls cocoa into it; add to second part a little cochineal for the red; the third part leave white; put this into a well buttered form in 3 layers and boil 2 hours; serve with wine cream sauce.

598. Apples au beurre. Pare, cut and quarter 12 large tart apples, remove the cores and put the apples in a wide kettle with 1/4 pound melted butter, 1/4 pound sugar and 1 teaspoonful vanilla extract; cover and let them simmer over a slow fire for 10 minutes; then turn each piece over, add 2 tablespoonfuls water and let them stew till tender, but not broken; transfer the apples to a dish; pile them up high in center; add 4 tablespoonfuls apple jelly to the syrup, let it boil up and if too thick add a little more water; pour it over the apples and lay around the edge fleurons of puff paste.

599. Apple Meringue. Pare, core and cut into quarters 12 large tart apples and stew them the same as in foregoing recipe; put the cores and peels covered with water over the fire and boil to a pulp; strain through a jelly bag; measure the liquor; allow for 1 pint liquor 1 pound sugar; boil the liquor 10 minutes; then add the sugar; stir until melted; then remove from fire; pile the apples up high in a dish, pour over the jelly and when cold cover with a thick layer of meringue; set it for a few minutes in a cool oven and serve when cold. Apple marmalade may be used instead of apple jelly and put into the dish in alternate layers with the apples.

600. Apples (with Whipped Cream). Pare, core and cut into quarters 1 dozen large tart apples; boil them in rich sugar syrup till tender, but not broken; remove the apples carefully to a glass dish; boil the syrup a little longer and pour it over the apples; when cold put over a thin layer of currant jelly and over this a thick layer of whipped cream sweetened with sugar and flavored with vanilla.

601. Peches a la Conde. Boil 10 ounces rice for 5 minutes in cold water, drain in a colander and rinse with cold water; return the rice to saucepan with 1-1/2 pints sweet cream and boil until tender and thick; then add 1-1/2 tablespoonfuls butter, 4 tablespoonfuls sugar, a pinch of salt, 2 teaspoonfuls vanilla extract and the yolks of 4 eggs; butter a plain border mould, dust well with flour, put in the rice and bake 15 minutes; then set it in a warm place; pare and cut into halves 1-1/2 dozen peaches and boil them in sugar syrup till a straw will pierce through them easily; take the fruit out carefully and lay it on a sieve to drain; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and cut the kernels into strips; put them into the peach syrup and boil slowly till syrup begins to thicken; put the peaches back into the syrup and set them in a warm place; shortly before serving turn the rice border onto a round dish, put the peaches in center, pile them up, pour the syrup over the fruit and a little over the border and serve at once. Apricots, apples or pears the same way.

602. Apricots a la parisienne. Pare 12 or 15 ripe apricots, cut them in halves and boil in sugar syrup; take them out and set aside to cool; boil 3 cups milk with 1/2 tablespoonful butter, 4 tablespoonfuls sugar and a pinch of salt; mix 4 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling milk and continue stirring and boiling for a few minutes; remove to side of stove, add the yolks of 4 eggs and 2 teaspoonfuls vanilla extract; and while hot stir in the 4 whites beaten to a stiff froth; rinse out a border mould with cold water, sprinkle thickly with granulated sugar, put in the cornstarch mixture and set on ice to cool; shortly before serving turn the border onto a round dish and pile the apricots high up in the center; reduce the syrup by boiling it a little longer and pour over the fruit and border when cold. Made of apples, peaches, pears, cherries, pineapples, currants or raspberries the same way. Note. Stewed cherries or finely cut pineapples may be stirred into the cornstarch before putting it into the form and the border. When turned on the dish it may be decorated with fresh strawberries, cherries or raspberries. The cornstarch may be put into a round form. When turned out onto a dish lay the fruit all over it, cover the whole with a meringue and serve the syrup the fruit was boiled in as a sauce with it; or serve vanilla sauce with it.

603. Pineapple Croûtes. Pare and cut a small pineapple into small pieces and boil them in sugar syrup till tender; take the pineapple out and reduce the syrup by boiling it down; cut a loaf of stale bread into slices 1/4 inch in thickness, cut the slices into rounds with a cake cutter and toast them to a handsome brown color; lay them in a pan and dust with sugar; set them for a few minutes in a hot oven to glaze; spread a thick layer of apple marmalade over the bottom of a round dish; also spread each piece of toast with the marmalade; set them around the edge of dish, pour over some of the syrup and put the pineapple in the center. Brioche when a few days old may be used instead of bread.

604. Cherry Croûtes are made the same as Pineapple Croûtes. Peach Croûtes and Apricot Croûtes are also made the same as Pineapple Croûtes.

605. Apples in Jelly, N. Pare 1 dozen Spitzenberg apples and remove the cores with an apple corer without breaking the fruit; put a wide kettle or saucepan over the fire with sufficient water to cover the apples, let it come to a boil, put in the apples and boil till a straw will easily pierce through them; then transfer them carefully to a long glass dish; boil the liquor down to 1 quart and add 1 cup sugar and 1 ounce gelatine soaked for 15 minutes in a little cold water; stir it into the apple syrup, boil for a few minutes and then set aside; when nearly cold pour the syrup over the apples and set on ice to get firm; serve with whipped cream or vanilla sauce. Peaches, pears or quinces are made the same way. Finely chopped nuts sprinkled over before the jelly has hardened or freshly grated cocoanut sprinkled over is a great improvement. Half these quantities will be sufficient for a family of 6.

606. Apples in Jelly, N. Pare 1 dozen pippin or greening apples, remove the cores without breaking the fruit and lay the apples into water with the juice of 1 lemon (this will keep them from turning); put the peels and cores of apples into a kettle, cover with water and boil until soft; strain first through cheesecloth and then through a flannel bag till the liquor is clear; return the liquor to kettle and when it boils put in the apples; boil until a straw will easily pierce through them; then remove the apples carefully to a glass dish; measure the apple water and allow 1 pound sugar for 1 pint water; boil the liquid 20 minutes; then add the sugar, boil 3 minutes and let it cool off a little; then pour it over the apples and serve when cold without sauce.

607. Apples (with Custard). Pare, core and cut into quarters 6 large pippin or greening apples; put 1/2 cup sugar with 1 cup water in a wide, low pan over the fire and boil 2 minutes; put in as many apple quarters as will lay in without crowding one another; boil until a straw will pierce through them easily; then take the apples out with a skimmer, lay them in a pudding dish and boil the remaining apples the same way; when the apples are all done and laid in the dish make a custard in the following way: Beat 5 eggs until very light and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and 1 quart cold milk; pour this over the apples and bake till the custard is firm; when done remove the dish from oven and serve when cold with a napkin folded around the dish.

608. Apples (with Currant Jelly). Take 6 large greening apples, 1 cup currant jelly and 1 cup sugar; pare, core and cut the apples into quarters and lay them in cold water; put the cores and peels in a saucepan, cover with water and boil till tender; strain them through a jelly bag and return liquid to saucepan; as soon as it boils put in some of the apples (not too many at once, so they do not crowd one another) and boil until a straw will easily pierce through them; then take them out carefully, lay on a dish to cool and boil the remaining apples the same way; when all are boiled again strain the liquid and boil it 20 minutes; then measure it; add to 1 pint liquid 1 pound sugar and stir until sugar is dissolved; then add the currant jelly and stir and boil 2 minutes; then remove from fire; rinse out a mould with cold water, sprinkle with sugar, lay in the apple quarters and pour the liquid when nearly cold over them; set on ice to get firm; in serving turn them onto a dish and lay a circle of whipped cream around the dish or the whites of 3 eggs beaten to a stiff froth and mixed with 1 tablespoonful powdered sugar; put the yolks of the 3 eggs with 2 tablespoonfuls sugar and 1 pint milk in saucepan and stir over the fire till just about to boil; add 1 teaspoonful vanilla and when cold serve with the apples. This makes a pretty dish for supper or dessert.

609. Steamed Apples. Pare and core 1/2 dozen large tart apples and stick 6 cloves all around into each apple; put them in a pan, put a little sugar into each apple and pour some boiling water in the pan; cover and steam them on top of the stove until a straw will penetrate through them easily; transfer the apples to a dish and set aside to cool; boil the peels and cores in water till soft; then strain through a jelly bag, add the water the apples were boiled in and boil the two together 20 minutes; then add for 1 pint liquid 1 pound sugar and boil 10 minutes more; put 1 teaspoonful currant jelly into each apple and set aside to cool; arrange the apples neatly in a long dish, pour the apple jelly over them and set in a cool place till wanted.

610. Baked Apples, N. Pare some large greening or pippin apples and remove the cores without breaking the fruit; set the apples in a shallow tin pan, fill them with sugar and pour a little water in bottom of pan; set them in a hot oven to bake till done; care should be taken not to have them broken; when done remove them from oven, pile up high in a glass dish and dust with fine sugar.

611. Baked Apples, N. Wash and dry some large tart apples and remove the cores without breaking the fruit; set them in a long pan, add a little water and bake in a hot oven; when done transfer them to a dish, sprinkle over some sugar and serve hot.

612. Baked Apples and Cocoanut. Pare and core 6 large greening apples without breaking them, set in a pan and fill each apple with sugar; boil the peels and cores in water till soft and strain them through a bag; pour the liquor over the apples, cover with another pan and boil on top of stove till they are half done; transfer the apples to another pan, sprinkle them thickly with freshly grated cocoanut mixed with sugar and set in oven to bake till done and to a light brown; in the meantime strain the liquor the apples were boiled in into a saucepan and measure it; allow for 1 pint liquid 1 pound sugar and boil 5 minutes; when the apples are done remove them to a glass dish, pour over the apple syrup and sprinkle a thick layer of fresh cocoanut and sugar over; serve when cold.

613. Pound Sweets (baked). Remove the cores from 1/2 dozen pound sweet apples without breaking them; put them in a long, shallow tin pan, add a little water and bake till tender; remove them to a glass dish, put into each apple 1 teaspoonful apple or currant jelly and dust them over with sugar; serve with or without sweet cream.

614. Pound Sweets (in Syrup). Pare, core and cut into halves 1/2 dozen large sweet apples and lay them in cold water with a little lemon juice or a little vinegar; put the cores and peels over the fire, cover with water and boil till soft; strain through a coarse bag, return the liquor to saucepan and add the juice of 1 lemon, a little of the rind and 1 cup sugar; as soon as it boils put in the apples; let them boil until a straw will pierce through them easily; remove the apples to a dish and strain the liquor over them; serve when cold. A few whole cloves and a piece of cinnamon may be added if the flavor is liked.

615. Apples Baked with Jelly. Pare and core 6 good sized greening or pippin apples and stick cloves all around the top near the opening into each one; put them in a tin pan in a hot oven, add 1/2 cup water and bake till done; put the peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the juice to saucepan and boil 20 minutes; then add for 1 pint juice 1 pound sugar and boil 10 minutes; remove the apples to a glass dish, pour the apple jelly over them and serve cold.

616. Apple a la Neige. Pare, core and cut into quarters 6 large tart apples; put them in saucepan with the peel of 1/2 lemon, 1/2 cup water and cover and stew till the apples fall apart; then press them through a coarse sieve or colander (the former is the best), add 1/2 cup sugar and set aside; when cold beat the whites of 6 eggs to a stiff froth, slowly add the apple sauce and continue the beating for 1/2 hour; heap it on a glass dish, set lady fingers divided in two all around the dish with bits of currant jelly between and serve with the following sauce: Stir the yolks with 4 tablespoonfuls sugar and 1 teaspoonful vanilla extract to a cream; add slowly 1 pint cold milk and serve with the above dish. This is a pretty supper dish and a nice dessert. This dish may be made of peaches or cranberries the same way.

617. Apple Sauce. Pare, core and cut into small pieces 12 good sized tart apples, put them into a saucepan with 1/2 pint water and cover and stew till tender; add 1 cup sugar, press it through a sieve or colander, pour into a glass dish and serve either warm or cold.

618. Apple Sauce (economical). Wash 1 dozen tart apples and cut them into pieces; put them over the fire in a porcelain-lined or agate saucepan, add 1 cup water, cover tightly and stew till tender; when done press them through a sieve or colander (the former is best), sweeten with sugar and serve. Apple sauce made in this way needs only half the apples, and is equally as nice when made right as if the apples were peeled. Apples should never be stewed in rusty tins or iron pots, as they will spoil the appearance of the sauce. Take either a porcelain-lined saucepan, an agate kettle, a new tin kettle or pan or a stone saucepan. Either of these are good for stewing fruit in.

619. Apples Stewed with Lemons. Pare, core and quarter 12 good sized tart apples; put a kettle over the fire with 1 quart water, 1 cup sugar, 1 large lemon cut into thin slices and freed from the pits and boil for a few minutes; then put in the apples and boil until a straw will pierce through them easily; then remove from fire, put the apples into a dish and pour the strained syrup over them; serve either warm or cold.

620. Apples Stewed Whole with Currants. Pare and core 1 dozen medium sized tart apples without breaking them; boil 1 cup sugar with 1 pint water to a syrup, put in the apples and boil till a straw will pierce through them easily; then take out the apples carefully; put 1/2 cup well washed and dried currants into the syrup and boil 5 minutes; pour it over the apples and serve when cold. Finely cut citron or seedless raisins may be used instead of currants, or use all three together.

621. Stewed Dried Apples. Wash and soak the apples for 1 hour, put them in a saucepan, cover with cold water (or put them on with the water they were soaked in), cover, boil slowly till tender and sweeten them with sugar; serve either hot or cold.

622. Stewed Evaporated Apples. Wash 1/2 pound evaporated apples in several waters, put them in a saucepan, cover with cold water and boil till tender; add 1/2 cup sugar and boil for a few minutes; transfer them to a dish and serve either hot or cold; or press the apples when done through a sieve and serve in a glass dish.

623. Peaches Stewed Whole. Pare 1 quart small peaches; boil 1 cup sugar with 1 cup water for a few minutes, put in the peaches and boil till the fruit shows signs of baking; then remove and when nearly cold pour them into a glass dish and serve cold. Apricots are stewed the same way.

624. Stewed Dried Peaches. Wash and soak 1/2 pound dried peaches for several hours in cold water, put them with the water they were soaked in over the fire and boil slowly till tender; add sufficient sugar to sweeten and let them boil for 2 minutes longer; transfer the fruit to a dish and serve cold.

625. Stewed Cherries. Remove the pits from 2 pounds cherries; boil 1 cup sugar with 1 pint water to a syrup, put in the cherries and boil 3 minutes; pour them into a dish and serve when cold. If the cherries are tasteless add the juice of 1 lemon or use 1 cup water, 1 cup red wine and a stick of cinnamon. If the cherries are small stew them with the pits.

626. Stewed Quinces. Pare and cut the quinces into quarters and lay them in cold water; put the peels and cores over the fire, cover with water and boil till tender; strain them through a coarse bag made of double cheesecloth; put the liquor over the fire and when it boils add the quinces and boil till they are soft; then add sufficient sugar to sweeten, boil for a few minutes, pour them into a dish and set aside to cool till wanted.

627. Stewed Dried Apricots. Wash and soak 1/2 pound dried apricots for 2 hours in cold water, put them with the water they were soaked in over the fire and boil till done; if the water boils away add more; add lastly sufficient sugar to sweeten and serve when cold. Dried cherries are stewed the same way.

628. Baked Pears. Remove the eyes from 1 dozen nice, ripe pears, put them in a pan with 1 cup water, sprinkle over a little sugar and bake till done; remove them to a glass dish, pour over the syrup from pan, sprinkle with sugar and serve cold.

629. Stewed Pears. Pare 2 dozen stewing pears (if they are large cut them in halves or quarters, if small leave them whole); put a kettle with 1 cup sugar and 2 cups water over the fire and boil a few minutes; put in the pears and stew till done; pour them into a dish and serve cold. If the syrup should be too thin a teaspoonful cornstarch wet with cold water may be added and boiled with them for a few minutes. A little claret, cinnamon, lemon juice and rind may also be added if liked.

630. Stewed Dried Pears. Wash and soak 1 pound dried pears for 2 hours; put them over the fire, covered with cold water, add a small stick of cinnamon, a little lemon juice and peel and boil until nearly done; then add 5 tablespoonfuls sugar and boil till done.

631. Stewed Dried Prunes. Wash 1 pound dried prunes in several waters, put them in a saucepan, cover with cold water, add the juice and rind of 1 lemon and stew till tender; if the water boils away add more; when done add 4 tablespoonfuls sugar, pour them into a glass dish and serve cold. If the liquor of the prunes should be too much or too thin dissolve a little cornstarch in cold water, add it to the prunes and let them boil for a minute; but care must be taken not to get them too thick.

632. Prunelles. Wash 1/2 pound prunelles in several waters and soak them for 2 hours in cold water; then put them over the fire with the same water they were soaked in to boil slowly till tender; when nearly done add 1 cup sugar and boil till done; pour them into a dish and serve when cold. If not sweet enough add more sugar.

633. Stewed Cranberries. 1 quart cranberries, 2 cups sugar and 1 cup water; wash and pick over the cranberries carefully, put them in a saucepan with 1 cup water, cover and stew till tender; then strain them through a sieve; return the pulp to saucepan and boil for a few minutes; add the sugar and stir and boil just long enough to melt the sugar; rinse out a mould with cold water and sprinkle with granulated sugar; pour the cranberries when nearly cold into the mould and set it in a cool place to get firm.

634. Stewed Huckleberries. Pick over 1 quart huckleberries, put them in a colander and rinse with cold water; put a saucepan with 1/2 cup sugar and 1/2 cup water over the fire and add the juice of 1 lemon; when it boils add the huckleberries, cover and stew slowly 10 minutes; add 1 teaspoonful cornstarch wet with cold water and boil for 1 minute; remove the berries from the fire, add 1/2 cup port wine, pour them into a dish and serve when cold. They are excellent when eaten with German pancake, fried bread or French toast. Or put the huckleberries with 1/2 cup water, a little lemon juice (or 1 tablespoonful vinegar) and a small stick of cinnamon in a saucepan over the fire, boil 8 or 10 minutes and sweeten them to taste; break 2 or 3 zwiebacks into small pieces, put them in a dish and pour the huckleberries over them; remove the cinnamon and serve when col/2 cup claret added to the huckleberries adds greatly to the flavor.

635. Stewed Rhubarb. Pare and cut 2 bunches rhubarb into small pieces and put over the fire in a porcelain-lined or agate saucepan; add 1/2 cup water and boil till soft; add 1-1/2 cups sugar or sweeten to taste; boil until the sugar is dissolved, pour into a dish and serve cold.

636. Stewed Rhubarb (with Eggs). Stew the rhubarb the same as in foregoing recipe and take it from the fire; beat 3 eggs to a froth and add 2 tablespoonfuls cold water; then stir in the rhubarb a little at a time; mix well together and serve cold. If stewed rhubarb is too thin add 1 teaspoonful cornstarch wet with cold water and let it boil 1 or 2 minutes.

637. Compote of Gooseberries. Select 1 quart large gooseberries, remove heads and stems and wash and drain them; put them in a kettle, cover with boiling water and boil 5 minutes; pour in a colander to drain; boil 1 cup sugar with 1/4 pound water to a syrup and add 3/4 cup white wine; put the gooseberries in a porcelain or glass dish and pour the syrup over them; serve when cold.

638. Compote of Strawberries. Press out the juice from 1 pint large, ripe strawberries and mix it with 6 tablespoonfuls sugar; shortly before serving wash and drain 1-1/2 quarts large, ripe strawberries, put them into a glass dish, sprinkle over 3 tablespoonfuls sugar, pour in half of the cold syrup, shake them up, pour over the other half and serve at once.

639. Compote of Cherries. Remove the pits from 2 pounds large cherries; boil 1-1/4 cups sugar with 3/4 cup water to a syrup, put in the cherries and boil 2 minutes; pour them into a dish, cover with paper and set in a cool place; when cool drain off the syrup and reduce it to one-half by boiling it down; then set aside to cool; in serving put the cherries into a glass or fine porcelain dish and pour the cold syrup over them.

640. Compote of Raspberries. Pick over carefully 1-1/2 quarts raspberries, put them in a glass dish and set on ice; shortly before serving sprinkle over 2 tablespoonfuls sugar; press out the juice of 1 pint raspberries, put the liquid with the same quantity of sugar over the fire and boil 10 minutes; let it get cold and pour the syrup just before serving over the raspberries. Currant juice may be used instead of raspberry juice. A compote may also be prepared with half currants and half raspberries.

641. Compote of Greengages (or large Egg Plums). Select 3 dozen ripe plums, either greengages or the large egg plums, prick them with a needle all around the stem, put them in a kettle with boiling water and let them boil 30 minutes; drain them on a sieve; boil 1-1/2 cups sugar with 1 cup water to a syrup; put the plums in a dish, pour the boiling syrup over, cover with paper and set them in a cool place for 2 hours; then drain off the syrup and reduce to one-half by boiling it down; arrange the plums nicely in a dish and pour the cold syrup over them.

642. Compote of Plums. Choose 3 dozen large blue plums, cut them open on side, remove the pits and pare off the skins; boil 1 cup sugar with 1 cup water, put in the plums and boil a few minutes; pour them into a dish, cover with paper and let them cool; when cold pour the plums onto a sieve and drain off all the liquid; put the syrup over the fire and boil 10 minutes; when cold put the plums into a glass dish and pour the cold syrup over them.

643. Compote of Oranges. Pare and cut 10 large oranges into slices, remove the pits and sprinkle 6 tablespoonfuls sugar over them; let them stand 1 hour; drain off the syrup, put it over the fire, add the juice of 1 lemon and boil slowly 8 minutes; then set aside to cool; just before serving pour the syrup over the oranges and send to table in a glass dish.

644. Compote of Prunes. Wash 1 pound French prunes in several waters, put them in a saucepan, add sufficient red wine to cover, add a small piece of whole cinnamon and the peel of 1 lemon and boil slowly for 2 hours, or until they are soft; when done add 4 tablespoonfuls sugar and as soon as melted remove them from the fire; serve when cold in a glass dish.

645. Compote of Raisins. Remove the pits from 1 pound large raisins, put them in a saucepan with 1/2 pint water, 1/2 pint Madeira wine and 1 cup sugar and boil them slowly for 1 hour; serve in a glass dish when cold.

646. Compote of Dates. Cut 1 pound dates open at the side and remove the pits; put the dates with a little Malaga wine, 1/2 cup water and 4 tablespoonfuls sugar over the fire and boil slowly nearly 1 hour; then serve when cold.

647. Compote de Marróns. Remove the shell from 2 dozen large Italian chestnuts and boil the nuts for a few minutes in water; take them out one at a time and remove the brown skin; boil 1/2 pound sugar with 1/2 cup water, put in the chestnuts, pour them together with the syrup into a stone dish, cover and set them in a cool place; next day pour off the syrup, boil it up, add 1 teaspoonful vanilla extract and pour it over the nuts; repeat this once more and serve when cold.

648. Compote Chaude de Marróns. Shortly before serving roast 2 or 3 dozen large Italian chestnuts in the oven, remove the shells and lay the nuts into a hot dish; put 1 gill rum in a small saucepan with 2 tablespoonfuls sugar; let it get hot, pour over the chestnuts, light the rum and bring it burning to table.

649. Compote of Pineapple. Cut a large, ripe pineapple into thin slices, pare them carefully and remove the core in center; boil 1 cup sugar with 1/2 cup water; lay the pineapple slices into a dish and pour the syrup over them boiling hot; cover and let them stand 2 hours; shortly before serving lay the slices in a glass dish and pour the syrup through a fine sieve over them.

650. Compote of Quinces. Chose 1/2 dozen large apple quinces, pare and cut them into quarters, remove the cores and lay the quinces in cold water; put the peels and cores in a kettle, cover with water and boil till soft; strain them first through a coarse bag, then through a flannel bag; return the liquor to kettle, add 1 cup sugar, boil for a few minutes, put in the quinces and boil till tender; put them into a dish and strain the syrup over them.

651. Compote of Peaches. Cut into halves 20 large, sound peaches, pare them carefully and remove the pits; crack the pits open, take out the kernels, scald them in boiling water and remove the brown skins; place a porcelain-lined or agate kettle with 1 cup sugar and 1 cup water over the fire and boil a few minutes; put in the peaches and kernels and boil from 6-8 minutes; pour them into a deep porcelain dish, cover with paper and set aside; when cold put them in a sieve or colander over the kettle the peaches were boiled in; drain off all the liquid and boil it down to one-half; shortly before serving pile the peaches up high in a glass dish and pour the syrup over them cold.

652. Compote of Apricots is made the same as Compote of Peaches.

653. Compote of Pears. Pare and cut 2 dozen medium sized ripe pears into halves, remove the cores and put the pears in cold water with the juice of 1 lemon or 2 tablespoonfuls white vinegar; place a kettle over the fire with 1 pint water, 10 tablespoonfuls sugar, the juice of 1 lemon, half the rind and boil 3 minutes; remove the scum, put in the pears and boil till a straw will pierce through them easily; then pour them in a deep stone bowl, cover with paper and set aside; when cold drain off the liquor and boil it down to one-half; then set aside to cool; shortly before serving pile the pears up high in a glass dish and pour the syrup over them cold. If large pears are taken use a smaller quantity; if small pears are chosen use a larger quantity, leave them whole, cut the stems off half way and pare them.

654. Compote de Melons. Select 1 large muskmelon (not too ripe), cut it in half, remove the seeds with a tablespoon, cut the melon into large pieces, pare off the skin and cut each long piece in two; put the melon pieces in a saucepan, cover with boiling water and boil 5 minutes; take them out with a skimmer and lay the melon pieces on a dish to cool; put a kettle over the fire with 1 pound sugar and 1 pint water and boil a few minutes; put in the melon and boil 20 minutes; pour it into a dish, cover with paper and set in a cool place; when cold drain off the syrup, return it to kettle and boil slowly 10 minutes; then set aside to cool; pile the melon up high in a glass dish and pour the cold syrup over it. A piece of green ginger root or the juice of 1 lemon may be boiled with the melon.

655. Compote of Watermelon. Select a nice, ripe watermelon, cut it in half, then into slices, remove the black pits and cut the red part into small pieces; take for 1 quart of such pieces 2 cups sugar, 1 pint water, a piece of green ginger and the juice of 1 lemon; put sugar, ginger and lemon juice over the fire and boil 5 minutes; put in the melon pieces and boil slowly about 20 minutes; pour into a dish and cover with paper; when cold drain off the syrup, return it to kettle and boil 10 to 15 minutes; arrange the melon nicely in a glass dish and pour the cold syrup over it; remove the ginger before sending to table. The white part of the melon may be used for preserving. If the melon is a large one part of it may be used for compote and the other part cut up into slices and served. A third part may be used as a fruit salad. (See Fruit Salad.)

656. Compote of Apples. Choose medium sized tart apples, pare and cut them into halves, take out the cores, round the edges and lay them in cold water with lemon juice; boil 1 pound sugar with 1 pint water and the rind and juice of 1 lemon in a wide, low saucepan; put in the apples and let them boil 3 minutes; then turn the apples around, cover the pan and set it on side of stove, where they will stop boiling; let them stand 10 minutes; then thrust a straw through them; if it goes through easily they are done; if not, boil them for a minute longer; remove them from fire and set aside; when cold take the apples out of the syrup and lay them on a sieve; boil the syrup down until it thickens; pile the apples up in a glass dish and pour the syrup over when cold.

657. Compote de Strelity. Pare, core, cut into quarters and then into fine slices 12 large pippin apples; boil 1 cup sugar with 1 cup Rhine wine, 1 cup water, the juice of 1 lemon and 3 ounces finely sliced citron; put in the apples and boil them for a few minutes; then set aside to cool; soak 1 ounce gelatine in 1 cup water 20 minutes; add 1 cup boiling water and stir until dissolved; add it to the apples and boil for 1 minute; then remove from fire; when cold and beginning to thicken rinse out some small cups or forms with cold water, sprinkle each one with granulated sugar, fill them 3/4 full of apples and set on ice; boil 3/4 cup sugar with 1/2 cup Rhine wine and a little lemon juice to a syrup and set it in a cool place until wanted; in serving turn the apples out of the cups, put them on a round or oval-shaped dish and pour the syrup over them; or serve the apples with whipped cream.