g powder, salt and sugar, work in butter
with finger tips, and add milk gradually. Toss on floured board, divide
in two parts, bake in hot oven on large cake tins. Spilt and spread with
butter. Sweeten sliced peaches to taste. Crush slightly, and put between
and on top of cakes. Cover with whipped cream.

THORN APPLES

Prepare a syrup by boiling eight minutes two cups sugar and
three-fourths cup of water. Wipe, core and pare eight apples
(Greenings). Drop apples into syrup as soon as pared. Cook slowly until
soft but not broken, skim syrup when necessary. Drain from syrup, fill
cavities with quince yelly and stick apples thickly with blanched,
shredded and delicately toasted almonds. Chill and serve with cream as
dessert or use as a garnish with cold meats.

FOOD FOR THE GODS

Mrs. J. F. Nichols

One cup sugar; one teaspoonful baking powder; four tablespoonfuls,
heaping, cracker crumbs; three eggs, beaten separately; one cup dates;
one cup nuts. Bake slowly in oven. Serve with whipped cream.

STRAWBERRY FOAM

Mrs. A. J. Langan

One cup strawberries, mashed; one cup sugar; white of one egg beaten
stiff; whip all together for ten minutes, serve on pieces of angel food
or sunshine cake.

CRUMB TARTAR

Mrs. Wm. J. Maiden

One cupful sugar; one cup dates, pitted and chopped; one cupful nuts,
chopped; two eggs; one tablespoonful flour; one teaspoonful baking
powder; pinch of salt. Mix eggs, sugar and salt, then flour and baking
powder, adding the dates and nuts last. Bake in slow oven and serve with
whipped cream.

FIGS AS A DESSERT

Dried figs make a very agreeable dish, but they must be prepared the day
before and set away on ice. Soak them, simmer slowly until plump. Drain
and pile in a bon-bon dish. Serve with whipped cream around the dish.
Flavor and sweeten with vanilla.

HOT APPLE DESSERT DISH

Mrs. Eustace

Pare, quarter, core and slice five or six large apples. Put these in a
serving dish suitable for the oven, in layers, with seeded raisins and
one cup of sugar. Cover and let bake until apple is tender. Remove the
cover and set marshmallows over the top of the apples, using as many as
desired; return dish to the oven, for a minute only, to heat the
marshmallows, and brown them slightly. Serve with or without cream.

PUDDINGS

"_The pudding's proof does in the eating lie,
Success is yours, whichever rule you try._"

FIG PUDDING

Mrs. C. B. Martin