Apples In Grape Juice

Apples, grape juice, cream. You cannot have this in perfection unless you start with some sound apples. Pare them carefully. Have a little sweetened, unfermented grape juice boiling, and cook the pared apples in the juice until they have become tender. Then lift them carefully and place them on the serving-dis.h. Boil down the juice until it has become quite thick, and pour it over the apples. Serve cold with or without cream. If preferred, soft custard may be substituted for cream.

Barleyade And Jelly

One-half pint of Pearl barley, three pints of water, one tablespoon of orange juice, seasoning.. Carefully pick over the barley and then wash it. Cover with three pints of water and cook slowly for two hours; then pour off a teacupful, strain it and sweeten to taste. Add a pinch of salt and the orange juice. It will be palatable and nutritious. Let the remainder of the barley cook until it is soft enough to pass through a sieve, adding more water if necessary; then salt it, sweeten and flavor slightly with nutmeg. Pour into a mould, and when it is cold serve with thin cream, milk, or any ripe fruit juice, sweetened.

Clam Broth

One quart of clams, one-half cupful of cold water, one-half cupful of milk. It is best to use the long-neck clams, as the round ones have not the same delicate flavor. Wash them thoroughly in cold water; then put them in a stewpan and add the half cupful of cold water. Let them boil up quickly for five minutes; then drain off the juice and strain it through a cheesecloth. Put in a clean saucepan, and, after adding the milk, let it heat just to the boiling point. It should be served immediately, as it will lose a part of its flavor by standing or by being reheated. It is well to serve it in a bouillon-cup with unsweetened wafers.

Maple Cup Custard

One-half pint of milk, one tablespoonful of sweet cream, one egg, one tablespoonful of maple sugar. With the quantities of ingredients mentioned above two cups of delicious custard may be made. The sugar should be scraped from the cake and then measured. After beating the egg and sugar together thoroughly add the milk and cream. Then fill the cups, setting them in a dish of hot water, bake in a slow oven until the custard set - say, about forty minutes. Take a little care and the result will be perfectly satisfactory.

Dates With Cream

Wash a few dates thoroughly in several waters, and, after removing the stones, cut each date into two or three pieces, using a sharp knife. Place in a small bowl and add enough cold water to soak them well. Set this over a tea-kettle of boiling water for half an hour or more, so that the dates will swell and become soft and tender. When ready to serve, add sufficient cream or milk to take away the over-sweet taste.

Gruel

One pint of milk, one teaspoonful of flour, one teaspoonful of yellow cornmeal. You will need to have rather a generous measure of milk. Put half a cupful aside, and heat the rest in a double boiler. When it has become scalding hot stir into it the flour and cornmeal made smooth with the cold milk you reserved. Stir occasionally while it cooks for two hours, and before straining add a pinch of salt. The long cooking is the secret of success in preparing this gruel.