WBERRY JUICE

Prepare one cup berry juice and sweeten to taste. Have ready a scant
half teacup of sago soaked one hour in water enough to cover. Boil the
sago in the fruit juice until thick like jelly. Beat up the whites of
two eggs and add to the sago while hot and remove immediately from the
stove. Mold and serve with cream or berry juice.

This mold can be made with any kind of fruit juice preferred

APPLE TAPIOCA PUDDING

Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste. Pare and core six apples and place
them in a baking dish. Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top. Cover and bake until
the apples are soft Serve with cream.

RHUBARB PUDDING

Grate some stale rye bread and take a bunch of rhubarb; cut fine without
peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
and pour boiling water over to cover. While that is steeping, grate the
rye bread and butter pudding-form well, and put crumbs all over the pan
about one-quarter inch deep, then add one-half the rhubarb that has been
well drained of the water; season with brown sugar, cinnamon, nuts and
any other seasoning you like; then some more crumbs, and other one-half
of rhubarb, and season as before the top crumbs, put flakes of butter
all over top; bake until done.

SCALLOPED PEACHES

Pare a number of peaches and put them whole into a baking-tin, together
with layers of bread crumbs and sugar and add a few cloves. Bake until
the top is brown. Serve with hot butter sauce or cream.

CHESTNUT PUDDING

Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
put back on stove with a cup of milk and boil till tender. Rub through a
colander. Butter a mold, line it with the pulp, then add a layer of
apple sauce that has been colored with currant jelly, then another layer
of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
bake in a moderate oven. Turn out on a platter and serve with whipped
cream colored with currant jelly.

FARINA PUDDING WITH PEACHES

To one quart of milk add one-half cup of farina, salt, and a small piece
of butter. Boil in a double boiler until thick. Beat the yolks of four
eggs with four tablespoons of white sugar, and add this just before
taking off the fire. Stir it thoroughly, but do not let it boil any
more. Flavor with vanilla. Beat the whites of the eggs to a st