When an emergency arises where a dessert must be prepared quickly, open a can of peaches, apricots, raspberries, or any available fruit. Put it in a rather large kettle with a close-fitting cover. While it is heating, mix one pint of prepared flour with one beaten egg and one scant cupful of milk. Drop this like dumplings in a stew over the fruit, cover closely, and steam from ten to fifteen minutes. Unless the fruit is juicy, there is danger that it will burn on the kettle while the dumplings are cooking. Serve the dumplings and fruit together with sugar and cream, or with a hard sauce.

Noodles. (A German Dessert.)

Break two eggs into a bowl, and stir in as much flour as they will take up in making a very stiff dough. Knead well. Roll out thin as a wafer, and roll up and cut off in thin strips. Let them boil in sweetened milk ten or fifteen minutes, or until done; then skim them out. Rub two tablespoons of butter to a cream; add four yolks of eggs beaten; then stir in the noodles and enough of the milk to make them moist. Add the whites of the eggs, beaten stiff.

Put a layer of noodles in a baking dish, then a layer of any marmalade or jam, then another layer of each and another of noodles on top, and bake about twenty minutes, or until brown.

A friend who received her culinary education in Austria recommends the following as being a most delicious.

Macaroon Pudding

Take eight zwieback, remove the crusts and put them in melted butter to soften; then let them cool.

Put half a pound of macaroons, using part butter and part suet, into a bowl, and saturate them in claret wine thoroughly, or use syrup from whole peaches or plums, if you don't care for the wine. Remove the seeds from quarter of a pound of raisins, and cut the same amount of citron in small thin slices. Mix one teaspoon of cinnamon with one teaspoon of powdered sugar.

Butter a pudding mould, sprinkle with fine cracker or bread crumbs, and line it with the softened zwieback. Put in a layer of macaroons, then a layer of citron, spices, and raisins; then another layer of macaroons and another of zwieback. Mix half a cup of cream with four to six beaten eggs, and pour this over the pudding. Add also the wine or syrup left from the macaroons. Steam it one hour, and serve with creamy sauce.

Creamy-Sponge Pudding

1 pt. milk.

1 heaped cup flour.

¼ cup sugar.

1 rounded tbsp. butter.

3 eggs.

Scald half of the milk in a double boiler. Mix the sugar and flour, add the cold milk, and stir into the boiling milk. Cook five minutes, stirring until it thickens. Stir the butter in and when well mixed remove from the fire, and when nearly cold stir in the well-beaten yolks of the eggs. Beat the whites of the eggs until stiff and dry, and fold them in lightly. Turn into a buttered pudding dish, place the dish in a pan of hot water, and bake half an hour in a hot oven. Serve immediately. This is a delicious pudding and convenient to make, as the materials are such as one would usually have on hand, and the first part of the process may be done in the early part of the day, leaving nothing to be done at dinner time except to beat the whites of the eggs. Plan to put it into the oven just half an hour before it will be served, as it is better if it be served directly from the oven to the table. When properly baked, it will not fall, and if any be left over it can be reheated for another meal, and will be good, even if not as nice as at first. Creamy sauce should be served with it.