p of the pulp add one tablespoon of lemon juice, the
yolks of two eggs beaten with one-half cup of thin cream and a few
grains of salt. Mix well and sweeten to taste, then fold in the whites
of two eggs beaten very stiff. Line small tins with paste, fill with the
mixture and bake in a moderate oven. Serve cold.

~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double
boiler. Pour over it two cups of boiling water, add one-half teaspoon of
salt and two tablespoons of sugar and cook thirty minutes or until soft.
Have some small pudding cloths about twelve inches square, wring them
out of hot water and lay them over a small half pint bowl. Spread the
rice one-third of an inch thick over the cloth, and fill the center with
fresh raspberries. Draw the cloth around until the rice covers the
berries and they are a good round shape. Tie the ends of the cloth
firmly, drop them into boiling water and cook twenty minutes. Remove the
cloth and serve with lemon sauce.

~TART SHELLS~--Roll out thin a nice puff paste, cut with a small biscuit
cutter. With cutter take out the centers of two or three of these, lay
the rings thus made on the third and bake immediately. Shells may also
be made by lining pattypans with the paste; if the paste is light the
shells will be fine and may be used for tarts or oyster patties. Filled
with jelly and covered with meringue (a tablespoonful of sugar to the
white of an egg), and browned in the oven.

~BAVARIAN CREAM~--Soak one-quarter of a box of gelatin in cold water
until it is soft, then dissolve it in a cup of hot milk with one-third
of a cup of sugar. Flavor with vanilla and set away to cool. Whip one
pint of cream and when the gelatin is cold and beginning to stiffen stir
in the cream lightly. Form in mold.

~BOILED CUSTARD~--Heat two cups of milk in a double boiler and pour on
to the yolks of three eggs beaten light, with three rounding tablespoons
of sugar and a pinch of salt. Return to the double boiler and cook until
the spoon will coat with the custard. Cool and add flavoring.

~CALLA LILIES~--Beat three eggs and a rounding cup of sugar together,
add two-thirds cup of flour and one-half teaspoon of lemon flavoring.
Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to
spread in baking. Bake in a moderate oven, take up with a knife, and
roll at once into lily shape. Bake but four or five at a time because if
the cakes cool even a little they will break