Blanc-Mange

Three tablespoonsful of corn-starch mixed with a little milk, the yolks of four eggs beaten light, four tablespoonsful of sugar - when the milk boils pour it over the eggs, put in the corn-starch, and flavor with vanilla. This requires a quart of milk.

Bread Padding

Take two thick slices of bread across the loaf, pour boiling water over it, when soft pour off the water, mash the bread very fine, a piece of butter the size of an egg, two eggs, one cup sugar, one pint milk. Beat the sugar and eggs together, then stir in the milk; flavor to taste. Mix all together and bake it. In winter a piece of suet the size of an egg may be substituted for the butter, but not in summer.

Centennial Baked Apple Dumplings

Take one pint of flour, a heaped table-spoonful of lard, two heaped teaspoonsful of yeast powder, a little salt, and sufficient milk to make a soft dough. Divide it into twelve portions, rolling each into a thin round cake. Chop fine sixteen apples, into which stir sufficient sugar to sweeten pleasantly, and half a grated nutmeg. Put into each cake of dough as much chopped apple as will fill it, and leave a margin for joining and forming into a ball. Put these balls into a deep pan or dish, and nearly cover them with water. Between each dumpling put a small piece of butter and a tablespoonful of sugar to make the sauce. Lastly, a small piece of butter on the top of each to brown them. Bake half hour.

Chocolate Blanc-Manje

One quart of milk, three eggs, four ounces of chocolate, six tablespoonsful of white sugar, half box gelatine. Let the gelatine soak half hour in the milk; grate the chocolate and mix with a little milk. When the milk and gelatine begin to boil, stir in the chocolate - have the eggs and sugar well beaten together, then pour the boiling mixture on them, stirring all the time - return to the fire and let boil hard for ten minutes. Put in moulds to cool.

Crab Apple Jelly

Pick and wash your apples, put them on with water enough to cover them well. Simmer until the skins peel off easily. Then take them from the fire, and allow three and three-quarters of a pound of white sugar to four pints of juice. Put the juice over the fire, and let it boil well, taking off the scum as it rises. After the scum ceases to rise, put in the sugar, and stir until it has all dissolved. Take from the fire and put it in small jelly glasses.

Cream Pie

One cup sugar, one tablespoonful of butter, one cup and a half of flour, two-thirds of a cup of milk, one egg, two spoonsful of yeast powder. Roll. Beat together one egg, one tablespoonful corn-starch, one tablespoonful flour, and two of sugar. Stir it into a half pint of milk, and boil to thick custard. Flavor with vanilla. Spread and pile for cream pie.

Cream Puffs

Six ounces of flour, four ounces of butter, four eggs, and one tumbler of cold water. Put the water into a pan with the butter, and let it come to a boil. Throw in the flour all at once, and let it boil until the flour is well cooked. "When cold, add the eggs one at a time. Beat each one well into the flour, before adding the other. Drop tablespoonsful in muffin rings, and bake.

Cream For Filling The Above

One tumbler of milk, half cup sugar, quarter of a cup of flour, one egg- Stir over the fire until it thickens. Flavor to taste. When the puffs are cold, split them, and fill with the cream.