When the warm days of spring come the sweets we eat should be delicate and light. Such sweet dishes lessen the housemother's labors if she will but make them from fresh growths. We greet the spring acids with delight our systems crave them and in early spring and summer we have rhubarb, pineapples, gooseberries, strawberries, cherries, currants, and other delicious new growths.

Angel Food Pudding

Use a cake of mediumsize of angel food. Cut it through in an upper and under half. For a filling to spread upon these halves as you spread strawberries on a shortcake whip stiff one pint of cream. Into it stir half a cup of chopped and seeded raisins, half a cup of almonds and walnut meats mixed, half a cup of soft candies or marshmallows, or any candied fruits you may have in small bits. Flavor with wine, or brandy, or vanilla. Spread the cream and fruit over the lower half of the cake, lay on the upper half with the crust side down, spread this also with the cream and fruit, and serve.

Apple Betty

Break up small pieces of stale bread with its crust. Put into the bottom of a pudding dish niceflavored, sliced apples. Over this strew a good deal of sugar, several lumps of butter, and sprinkle well with ground cinnamon. Next a layer of apples, again sugar, butter, and ground cinnamon. Then another layer of the broken bread, more sugar, butter, and cinnamon. Fill the dish in this manner, and have the bread the top layer, and on it also put butter, sugar, and cinnamon. Pour cold water down the side of the dish until it comes almost to the top. To succeed this must be made rich with butter, and very sweet, and baked thoroughly. Set into a moderately hot oven, with a pan of warm water above it in the upper oven to prevent the bread burning, and bake a light brown and until the apples are very soft. When done, serve with rich cream.

Apple Dumplings

Peel and core nice flavored apples. Take out the core with a corer. Make the dough the same as for bakingpowder biscuit, using more or less milk as the flour may need to roll out nicely. Lay the dough on a pastry board, and roll out each dumpling the size of a small saucer. Lay one apple in each piece of dough, and sugar where the core has been taken out. Carefully fold the dough over the apple. To steam dumplings put a perforated pieplate upside down in the steamer, and on this set a thin plate with the dumplings on it.

Set the steamer over a pot of boiling water, and have ready a double piece of muslin a little larger than the top of the steamer. Cover it first with this and then with the lid, on top of which lay a heavy weight to keep it closely covered. Steam forty minutes. If you prefer to boil the dumplings, grease a cloth with a little lard, and sprinkle flour over it, then put the dumpling in and tie it. Drop into a pot of boiling water and boil half an hour. Serve hot with hard sauce, or simply open the dumpling and lay a piece of butter on to it, and add rich cream. To my taste this latter sauce is the best.

Fried Apples. A Jewish Dish

Peel and cut in halves five tart apples. Dip the halves in a beaten egg, then in powdered sugar, and fry in hot butter in a saucepan. When done lift out, strew with sugar, and serve.

Apple With Meringue

Cook a tart, juicy apple till soft. Put through a colander, sweeten and flavor to taste; then fold in lightly the white of an egg beaten dry. Heap the mixture in a pretty dish.

Apple And Sago Pudding

Wash half a pint of sago, cover with a pint and a half of cold water, soak an hour, and then cook in a doubleboiler till the sago is clear and transparent. Have peeled and cored half a dozen tart apples of the sort which easily cook soft. Put them in a baking dish, pour the sago over and round them, cover, and bake till the apples are tender. Serve with sugar and cream.

Apple Snow

Pare and quarter six finely flavored tart apples. Cover with cold water and sweeten just enough to be slightly acid. Cook slowly until rich and clear, pressing out all the lumps. Beat the whites of two eggs to a stiff froth. Put the apple in the dish in which it is to be served. Turn the whites lightly through the hot apple with a silver fork. Stand in a cold place, and serve with cream.

Banana Shortcake

Make a good biscuit crust, according to the directions under "Strawberry Shortcake." Then proceed as in shortcake making. Split open and butter the crust while hot buttering on the cut side. Peel three or four wellripened bananas. Shred the bananas till they are finely broken. Spread thick on the buttered crust, sprinkle lightly with salt and add sugar if the taste directs. Then lay on the second buttered crust and another thick layer of bananas, which again salt and sugar to taste. The juice of an orange may be added also if the taste directs. Serve the shortcake with cream, or with a plain boiled custard.

Banana Souffle

Peel first, then mash with a wooden punch stick or with a silver fork three ripe bananas. Add three tablespoons of sugar and afterward the whites of three eggs beaten to a stiff froth. Put in a buttered baking dish and set in a wellheated oven for ten to fifteen minutes. Serve hot with cream as a sauce.