WELCH.

One pint of milk, one pound of brown sugar, one coffee cup of chopped
walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the
milk in a double boiler, when boiling put in cornstarch dissolved in a
little cold milk; let it cook a few minutes, put in the sugar which has
been previously burnt a little, then add the nuts, stir a few minutes,
flavor with vanilla, put into a mould, and eat with whipped cream.

COCOANUT SPONGE.

MISS LAMPSON.

Two cups of stale sponge cake crumbs, two cups of milk, one cup of
grated cocoanut, yolks of two eggs and whites of four, one cup of white
sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk
and beat into this the cake crumbs. When nearly cold add the eggs,
sugar, rose water and lastly the cocoanut. Bake three quarters of an
hour in a buttered pudding dish. Eat cold, with white sugar sifted over
it.

DUTCH APPLE CAKE, LEMON SAUCE.

MRS. STOCKING.

One pint of flour, one half teaspoon salt, one and one half teaspoons
baking powder, butter size of an egg; sift flour, salt and baking powder
together then rub in the butter thoroughly; beat one egg light with
two-thirds of a cup of milk and stir into the dry mixture; spread one
half inch thick on a baking pan; pare and core and cut in eight pieces,
four apples and stick them into the dough, in rows, and sprinkle over
them two tablespoons sugar and bake quickly; serve with sauce as
follows: Two cups cold water, ditto of sugar; when it boils, add three
teaspoons of cornstarch dissolved in a little cold water; take from fire
as soon as it thickens and add one tablespoon of butter and the rind and
juice of one lemon, or one teaspoon lemon extract; serve hot.

FRIED CREAM.

MRS. FARQUHARSON SMITH.

Everyone should try this receipt; it will surprise many to know how soft
cream could be enveloped in the crust while it is an exceedingly good
dish for a dinner course or for lunch or tea. When the pudding is hard,
it can be rolled in the egg and bread crumbs. The moment the egg touches
the hot lard it hardens and secures the pudding which softens to a
creamy substance very delicious. Ingredients, one pint of milk, five
ounces of sugar (little more than half a cupful,) butter the size of a
hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and
one tablespoonful of flour, (a generous half cupful altogether), stick
of cinnamon one inch long, one half teaspoonful of vanilla. P