Cake Cream Pudding

Three eggs.

One cupful of sugar.

One and one-half cupfuls of flour

Two table-spoonfuls of water

One-half tea-spoonful of baking-powder.

Stir the baking-powder into the flour; then beat the eggs light, add to them first the water and sugar and then the flour, and bake on two buttered pie-tins. When the cakes are done split each with a fork, and place inside it the following cream.

Cream

One pint of sweet milk. One tea-spoonful of vanilla. One-half tea-spoonful of salt. One-quarter cupful of butter. Three-quarters cupful of sugar. Two table-spoonfuls of corn-starch

Wet the corn-starch in a little of the milk, add the butter to the rest of the milk, and place the latter in the milk boiler to heat; and when the milk boils, stir in the corn-starch. Cook five minutes, stirring frequently; then add the sugar and salt, and as soon as these are dissolved remove the cream from the fire. When nearly cold add the flavoring, and use. This dessert is delicious served with strawberries.

Blackberry Pudding

One pint of molasses.

One dessert-spoonful of soda.

One quart of flour.

One quart of blackberries.

Warm the molasses, dissolve the soda in it, and add the flour first and then the berries. Butter a tin basin or a pudding-mould, pour the pudding in, set it in a steamer over a kettle of boiling water, and steam one hour. Serve with hard sauce. This pudding may be baked, if more convenient, but it is much more satisfactory when steamed as above.

Simple Fruit Pudding

Stew currants or any of the small fruits or berries, either fresh or dried, with sugar to season. Cut bakers' bread into thin slices, and remove the crusts ; then place a layer of bread in a pudding-dish, cover it rather thickly with the stewed fruit, add another layer of bread and fruit, and so continue until all the latter has been used, leaving an extra thick layer of fruit on the top. Lay a plate on top of the pudding, and when the fruit is cool, set the whole upon the ice. Serve thoroughly cold with cream and sugar.

Apple Snow

Six large apples.

Two tea-cupfuls of sugar.

One-half tea-spoonful of salt.

One and a-half lemon (juice of both and rind of one).

One pint of milk.

Four eggs.

Separate the whites from the yolks of the eggs, beat the yolks well, and add to them three table-spoonfuls of the milk. Place the rest of the milk on the fire in a double-boiler, and when it boils, add the beaten yolks. Let it boil about a minute, add a tea-cupful of the sugar and the salt, remove from the fire, and when cooled, pour the custard into a glass serving-dish. Bake the apples quite whole in a covered dish, adding a little water to prevent burning. When tender enough to be pierced with a straw, take them out of the oven, remove the skins, and scrape out the pulp, being careful to avoid any pieces of the cores. Mix into this pulp the remaining sugar, the lemon-juice and the grated rind of one lemon. Beat the whites of the eggs to a stiff froth, and add the cold pulp very gradually, beating until the whole is white and fine. Pile this snow upon the custard, set in a very cold place, and serve when thoroughly cold.