Pine-Apple Pie

One grated pine-apple, its Weight in sugar, half its weight in butter, five eggs, the whites beaten to a stiff froth, one cupful of cream; cream the butter and beat it with the sugar and yolks until very light; add the cream, the pine-apple and the whites of the eggs. Bake with an under crust. To be eaten cold.

Pie-Plant Charlotte

Wash and cut the pieplant into small pieces, cover the bottom of a pudding dish with a layer of pie-plant and sugar, then a layer of bread crumbs and bits of butter, or thin slices of bread nicely buttered, and so on until the dish is full. Allow a pound of sugar to a pound of fruit. Bake three quarters of an hour in a moderate oven. If preferred, turn over the charlotte a boiled custard when ready for the table.

A Pretty Tea Dish

Make a short, sweetened piecrust, roll thin, and partly bake in sheets; before it is quite done take from the oven, cut in squares of four inches or so, take up two diagonal corners and pinch together, which makes them basket-shaped; now fill with whipped cream, or white of egg, or both, well-sweetened and flavored, and return to the oven for a few minutes.

Raisin Pie

One lemon - juice and yellow rind one cup of raisins, one cup of water, one cup of rolled crackers; stone the raisins, and boil in water to soften them.

Sweet Potato Pie

Scrape clean two good-sized sweet potatoes; boil; when tender, rub through the colander; beat the yolks of three eggs light; stir with a pint of sweet milk into the potato; add a small teacup of sugar, a pinch of salt; flavor with a little fresh lemon, or exuact will do; bake as you do your pumpkin pies; when done make a meringue top with the whites of eggs and powdered sugar; brown a moment in the oven.

Strawberry Short-Cake

Make a nice soda biscuit dough; bake in deep jelly-cake or pie pans; split the cakes, and between the layers spread the strawberries sprinkled with sugar. Eat "with cream. Other berries or peaches sliced and put between the layers are nice.

Tarts

Use the best of puff paste; roll it out a little thicker than the pie crust, and cut with a large biscuit-cutter twice as many as you intend to have of tarts. Then cut out of half of them a small round, in the center of which will leave a circular rim of crust; lift this up carefully, and lay on the large pieces. Bake in pans, and fill with any kind of preserves, jam, or jelly.

Apple Meringue

Pare, slice, stew, and sweeten six tart juicy apples. Mash very smooth or rub through a sieve. Season with nutmeg or lemon-peel. Line a generous-sized plate with an under crust, and bake first. Whip the whites of three eggs, with three tablespoonfuls of pulverized sugar, till it stands alone. Fill the crust with apple, then spread the eggs smoothly over the top. Return to the oven and brown nicely. If you put your eggs in a dish of cold water a while before breaking them, they will beat up nicer.

Apple Snow

Prepare eight medium-sized apples as for sauce; after it is cold, break the white of one egg in a dish; turn your apple sauce over it, and whip with a fork thirty minutes. Care should be taken that each blemish be carefully cut away in preparing the apples, as the whiteness of the snow depends mainly on this.

Apple Puffets

Two eggs; one pint of milk; sufficient flour to thicken, as waffle batter; one and one-half teaspoons of baking-powder; fill teacup alternately with a layer of batter and then of apples chopped fine; steam one hour. Serve hot, with flavored cream and sugar. You can substitute any fresh fruit or jams you like.

Velvet Blanc-Mange

Two cups of sweet cream, one-half ounce gelatine, soaked in a very little cold water one hour, one-half cup white powdered sugar, one teaspoonful extract of bitter almonds. Heat the cream to boiling, stir in the gelatine and sugar, and as soon as they are dissolved take from the fire, beat ten minutes until very light, flavor by degrees, mixing it well. Put into molds wet with clear water.

Chocolate Blanc-Mange

One-half box gelatine, well soaked. Let one pint of milk come to the boiling point; one cup grated chocolate (not the sweetened); twelve tablespoons sugar. Add the gelatine just before turning into the molds. To be eaten when cold, with sugar and cream.

Fruit Blanc-Mange

Stew nice fresh fruit (cherries and raspberries being the best); strain off the juice, and sweeten to taste; place it over the fire in a double kettle until it boils; while boiling stir in corn starch wet with a little cold water, allowing two tablespoonfuls of starch for each pint of juice; continue stirring until sufficientlycooked; then pour into molds wet in cold water, and set away to cool. To be eaten with cream and sugar.

Chocolate Blanc-Mange

One ounce of gelatine dissolved in as much water as will cover it, four ounces of grated chocolate, one quart of milk, three-quarters of a pound of sugar, yolks of two eggs. Boil eggs, milk and chocolate together five minutes, then put in the gelatine, and let the whole boil five minutes longer, stirring constantly. Add one teaspoonful of vanilla extract, and put in molds to cool.

Soak a half box of gelatine in one quart of milk. Heat the milk, and when the gelatine is dissolved, strain; then add one cup of sugar and three tablespoons of grated chocolate, and boil eight minutes, stirring all the time. When nearly cold, beat with the egg-beater for five minutes. Flavor with vanilla and put into a mold to cool.

Rice Blanc-Mange

One quart of new milk six tablespoonfuls of coarsely ground rice. Wash the rice and drain the water off. Just as the milk begins to boil, add the rice, a tablespoonful at a time, stirring constantly. Boil for twenty minutes, or until it becomes quite thick. Sweeten to taste; add two tablespoonfuls of water and one teaspoonful of rose water.