Monte Carlo Cherries

1/2 lb. large ripe cherries 1/4 lb. lump sugar 1 gill (1/4 pint) water.

1 dessertspoonful arrowroot Some Kirsch.

Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two table-spoonfuls of cold water and stir it among the cherries.

Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight.

Send to the table burning.

Orange Meringue Pudding

3 oranges.

4 eggs.

1/2 pint (1 cup) milk 2 heaping tablespoonfuls (2 ozs.) butter.

1/2 pint (1 cup) bread crumbs 3 heaping tablespoonfuls (3 ozs.) sugar.

Bring the milk and the butter to boiling point, then pour them over the bread crumbs; mix in the sugar and the yolks of the eggs; set aside till cold, then mix in the grated rind and the pulp of the oranges, mix all thoroughly together, and pour into a buttered earthenware pudding dish; bake in a moderate oven until set.

Beat up the whites of the eggs till stiff, then gradually beat into them three tablespoonfuls of sugar. Decorate the top of the pudding with this meringue, and return to the oven to brown.

Peach Souffle

6 ripe peaches.

4 heaping tablespoonfuls (4 ozs.) sugar 1/2 pint (1 cup) water 2 heaping tablespoonfuls (2 ozs.) flour.

1 heaping tablespoonful (1 oz.) butter 1/4 pint (1/2 cup) milk 3 eggs 1 egg white.

Peel the peaches, put them into a casserole with the sugar and the water; cook till tender; then rub through a sieve.

Blend the butter and flour in a saucepan over the fire, add the milk gradually, and stir over the fire till it boils; then add the peach puree and boil again for three minutes.

Remove the saucepan from the fire; add the yolks of eggs one by one; then the whites of eggs beaten up stiffly.

Put into a buttered earthenware dish and bake for half an hour.

It may be steamed for three-quarters of an hour.

Pumpkin Pie

1/2 pint (1 cup) stewed pumpkin 4 heaping tablespoonfuls (4 ozs.) sugar 1/2 teaspoonful powdered ginger 1/2 teaspoonful powdered cinnamon.

1/4 teaspoonful grated nutmeg.

1 teaspoonful lemon extract.

2 eggs.

1 tablespoonful cornstarch 1/2 pint (1 cup) cream.

2 tablespoonfuls melted butter.

Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pie-plate and bake in a moderate oven for about one hour.

Rhubarb Meringue

1 lb. pink rhubarb 4 ozs. (4 heaping tablespoonfuls) sugar.

4 eggs.

1 lemon.

2 tablespoonfuls sugar.

Wash the rhubarb and cut it into inch lengths; stew it with the sugar till tender; strain the juice into a basin, and rub the fruit through a sieve.

Reduce the juice to half a cupful, mix it with the fruit puree, add the yolks of the eggs well beaten and the grated rind of the lemon. Turn into a buttered fireproof dish and bake for half an hour.

Beat up the whites of the eggs to a stiff froth, then beat into them two tablespoonfuls of sugar; spread over the pudding, dust over with sugar, and return to the oven for ten minutes to set the meringue.