~APPLES STUFFED WITH DATES~--Core large, slightly acid apples and fill
with stoned dates. Pour over them equal parts of sugar and water boiled
together. Baste the apples frequently while baking. Serve as a dessert
at dinner or luncheon.

~APPLE SPONGE PUDDING~--One cup of sifted pastry flour and sift it with
one level teaspoon of baking-powder. Beat the yolks of three eggs until
light colored, add one cup of sugar and the juice of one lemon. Fold in
the stiffly beaten whites of the three eggs and then the flour. Spread
the batter thinly on a large shallow pan and bake about twenty minutes
in a moderate oven. Turn out of the pan, trim off any hard edges, spread
with stewed, sweetened, and flavored apples, and roll up at once like a
jelly roll. Serve with a liquid sauce or a syrup made from sugar and
water.

~APRICOT KISSES~--Beat the whites of two eggs until very light and
still, flavor with one-half teaspoon vanilla and then carefully fold in
one cup of fine granulated sugar. Lay a sheet of paraffin paper over the
bottom of a large baking part and drop the mixture on the paper, in any
size you wish from one teaspoon to two tablespoons. Have them some
distance apart so they will not run together. Bake them in a very
moderate oven and be careful to bake sufficiently, say forty-five
minutes. They should be only delicately colored and yet dry all through.
When done remove to a platter and break the top in, remove a little of
the inside and fill pulp of sifted peaches, sweetened and mixed with
equal parts of whipped cream. Sprinkle pistachio nuts over the top and
serve fancy cakes.

~BAKED CUSTARD~--Beat four eggs, whites and yolks together lightly, and
add a quart of milk, four tablespoons sugar, a pinch of salt and
flavoring. Bake in stoneware cups or a shallow bowl, set in a pan of
water.

~BAKED BANANAS, PORTO RICAN FASHION~--Select rather green bananas, put
them, without removing the skins, into hot ashes or a very hot oven and
bake until the skins burst open. Send to the table in a folded napkin.
The skins help hold in the heat and are not to be removed until the
moment of eating. Serve plenty of butter with them.

~BANANA AND LEMON JELLY CREAM~--Soak one-half box of gelatin in one cup
of cold water. Shave the rind of one lemon, using none of the white, and
steep it with one square inch stick of cinnamon in one pint of boiling
water ten minutes. Add the soaked gelatin, one cup of sugar and
three-four