Raspberry Bavarian Cream

Cover 1/2 box gelatine with 1/2 cupful cold water and let soak 1/2 hour; set over boiling water and stir until dissolved; add 6 tablespoonfuls sugar and a pint of raspberry juice; strain into a tin pan. Set on ice and stir until thick; add a pint of whipped cream. Mix thoroughly, pour in a mold, and stand aside to harden.

Arrowroot Blanc Mange

Moisten 2 dessertspoonfuls of best arrowroot with water, rub to a smooth paste and throw it into 1 cupful of boiling milk; stir steadily and boil until it thickens. Serve cold, sweetened and flavored to taste.

French Tapioca

Two oz. fine tapioca, 1/2 pint milk, 1 well-beaten egg, sugar and flavoring.

Take the tapioca de la couronne, and boil it in 1/2 pint water until it begins to melt, then add the milk by degrees, and boil until the tapioca becomes very thick; add the egg, sugar and flavoring to taste, and bake gently for 3/4 of an hour. This preparation of tapioca is superior to any other, is nourishing, and suitable for delicate children.

Sweet Macaroni

One-quarter lb. best macaroni, 2 quarts water, a pinch of salt, 1 teacupful milk, 1/4 lb. white sugar, flavoring.

Break up the macaroni into small lengths, and boil in the water (adding the salt) until perfectly tender; drain away the water, add to the macaroni, in a stewpan, the milk and sugar, and keep shaking over the fire until the milk is absorbed. Add any flavoring and serve with or without stewed fruit.

Orange Custard

The juice of 12 oranges, the yolks of 12 eggs, 1 pint of cream, sugar to taste.

Sweeten the juice, and stir it over a slow fire until the sugar dissolves, taking off the scum as it rises. When nearly cold stir in the yolks, well beaten, and the cream. Stir again over the fire until it thickens. Be careful not to boil it, or it will curdle.

Baked Custard

Five eggs, 5 tablespoonfuls sugar, 1 quart milk, 2 teaspoonfuls almond or other flavoring extract. Beat the whites and yolks of the eggs separately, to the yolks add the sugar, then, a little at a time, the milk, next the flavoring, and lastly the whites of the eggs, stir well together and bake in thick cups set in a pan of water in rather quick oven until firm-this usually takes about 30 minutes.

Apple Solid

Take 3 lbs. sliced apples, 1 1/2 lbs. lump sugar, the juice and grated rind of 2 lemons.

Dip the lumps of sugar in water, and boil with the apples and lemon until stiff. Put into a mould, and, when cold, turn out. May be served with custard poured round.

Apple Snow

Take 4 apples, 3 dessertspoonfuls of sugar, the grated rind of a lemon, the whites of 3 eggs.

Peel, core and stew the apples, mix with them the sugar and lemon rind. Beat the whites of eggs to a stiff froth, mix with the apples, and beat the whole until quite white. Pile on a glass dish.

Apple Snowballs

One-half lb. rice, 5 or 6 large apples, a little butter and sugar.

Wash the rice, put it into plenty of water, and boil quickly for 10 minutes, drain it and let it cool. Pare the apples, take out the core with a vegetable cutter, and fill the hole with a small piece of butter and some sugar. Enclose each apple in rice, tie in separate cloths, and boil for 1 hour. Serve with sweet sauce.