Granose Mold

Boiling milk, 2 cups. Granose flakes, 3 cups. Sugar, 2 tablespoonfuls. Beaten eggs, 6.

Stir the granose flakes into the boiling milk; then add the beaten eggs and sugar. Let boil two minutes, and pour into molds. Serve with vanilla sauce.

Pineapple Tapioca

Pearl tapioca, 1 cup. Pineapple, ripe, 1. Water, 1 quart. Sugar, 1 cup.

Wash the tapioca, and put to cook with the water and sugar in a double boiler; cook until cleared.

Pare the pineapple, remove the core, and slice very thin. Put a layer of the pineapple in a deep pan; pour over some of the tapioca, then another layer of pineapple, and so on till all the pineapple and tapioca are used. Serve cold.

Banana Tapioca

Same as pineapple tapioca, but use bananas instead of pineapples. Milk may be substituted for water, and two eggs used if desired.

The tapioca may be flavored and colored if desired.

Dates Stuffed With Malted Nuts

Wash, dry, and pit the desired quantity of dates, being careful not to break more than are necessary. Fill the cavity made by removing the pit with malted nuts, and press together. Make an icing of the white of an egg, eight or nine tablespoonfuls of powdered sugar, a few drops of lemon juice, and one teaspoonful of corn starch. Dip the dates in this, using a sharp toothpick with which to handle them, and place on an oiled paper or plate to dry. Or the icing may be made with less sugar, and after they are dipped, roll them in powdered or Victor sugar.

Sago Fruit

Sago, 1 cup. Sugar, cup. . Oranges, 2.

Wash the sago through three waters, and simmer in a quart of water with the sugar until transparent and thoroughly done. Peel and slice the oranges, remove the pips, and add to the sago. Cook a few minutes longer, then turn into six or eight individual glass sauce dishes, and put away to cool. Garnish with a little bright colored jelly or jam.

Rice Patties

Rice, cooked, 2 cups. Butter, 1 tablespoonfuls. Egg whites, well-beaten, 2 Sugar, 1 tablespoonful. Nutmeg.

Mix, and stir over the fire till well blended; when cold, form into patties, roll in beaten white of egg, and then in bread crumbs moistened with melted butter. Bake. Serve hot with sweetened cream, flavored with nutmeg.

Lemon Omelet

Corn starch, 1 dessertspoonful. Cream, 1/2 cup. Eggs, 4. Butter.

Powdered sugar. Flour, 1 teaspoonful. Salt.

Boiling milk, 1 cup. Lemon honey. Mix the corn starch, flour, cream and salt. Beat till smooth; add the beaten yolks of the eggs and the boiling milk. Stir in the whites of the eggs, beaten to a stiff froth. Butter four pudding plates, pour in the mixture, and bake in a quick oven ten minutes. Spread lemon honey on half, fold over, and sprinkle powdered sugar on top. Serve hot.

Lemon Honey

White sugar, 1 cup.

Egg yolks, 3.

Butter, 1 tablespoonful.

Lemon, grated rind and juice of 1.

Egg white, 1.

Put the juice, sugar, and butter in a double boiler over the fire; while it is melting, beat the eggs and add to them the grated rind of the lemon. Add this to the sugar and butter, cooking and stirring till it is thick and clear like honey.