Apple Meringue

(H. O. Schumacher.)

8 large apples - peel, core and quarter; 2 tablespoons butter, juice of 1 lemon, 1 cup white granulated sugar, little nutmeg, whites of 3 eggs, 1/2 cup powdered sugar. Heat butter, granulated sugar, lemon juice and nutmeg in double boiler. In this cook the quartered apples until tender. Put in glass dish and cover with meringue made of whites of eggs and powdered sugar. Serve the syrup separately.

English Plum Pudding

(Mrs. Carleton Mosely.)

1 stale brick loaf of bakers' bread grated, 10 eggs,1/2 pound sugar, 1 pound suet chopped fine, 1 cup molasses, 2 pounds seeded raisins chopped fine, and 10 ounces citron, 1 pound currants, 1 teaspoon ground cloves, 1 teaspoon cinnamon, 1 nutmeg, 1 winglass brandy, 1 winglass sherry. Steam 6 hours.

Sauce For The Above

Cream 1 cup powdered sugar and 1/2 cup butter. Add gradually, beating all the time, two tablespoons sherry wine and a little nutmeg. Set on the stove in a pan of boiling water for about 10 minutes before using, beating all the time. Remove from stove as soon as it becomes foamy.

Fig Whip

5 cooked figs, 4 whites of eggs, 1/2 cup of sugar, 1/4 teaspoon of salt, boiled custard made of 1 pint milk, 4 yolks of eggs, 1-3 cup of sugar, 1/4 teaspoon of salt. Cut the figs in tiny bits, beat the whites dry; gradually beat in the sugar and salt, then fold in the figs. Turn in a buttered and sugared dish. Bake on many folds of paper surrounded with boiling water. The water should not boil during the cooking. The whip is done when firm in the center. Serve hot with boiled custard, or with cream and sugar.

Sliced Figs In Sherry Wine Jelly

1 tablespoon granulated gelatin, J cup of cold water, 3/4 cup of boiling water, 1/2 cup sugar, 1/2 cup sherry wine, juice of 1/2 lemon, 5 or 6 figs, whipped cream. Soften the gelatin in the cold water, dissolve in the boiling water; add the sugar occasionally until cold. Add the wine and lemon juice. Let a mold holding a scant pint become chilled in cold or ice water. A fluted mold is good for this dish. Cut the figs in slices, dip some of these in the jelly mixture and use them to decorate the mold. Then fill the mold alternately with slices of figs and the mixture, letting the jelly set partially each time before adding the slices of figs. Garnish with whipped cream. Orange or lemon juice may be used in place of the sherry wine.

Fig Pudding

(Mrs. H. B. Clarke.)

6 cups grated bread crumbs, 1/2 pound figs chopped fine, 1 cup suet chopped fine, 1 cup brown sugar, 1 cup milk. Mix bread and suet, then figs and sugar, - 2 eggs well beaten, a little lemon juice, then mix 1/2 pound almonds, 1/2 cup flour, 1 teaspoon baking powder, salt. Steam 4 hours.

Fig Pudding

(Miss Kate F. Floyd.)

1 cup molasses, 1 cup sweet milk, 2 cups beef suet chopped fine, 1 cup figs chopped fine, 2 eggs, 1/4 teaspoon salt, 1 teaspoon soda dissolved in hot water, 1 teaspoon each of cinnamon, cloves, and one nutmeg. Mix well. Butter a pan thoroughly and tie over it, loosely, a cloth, - also well buttered. Steam two hours. Serve in form, with either hard butter sauce or foamyv sauce.