Scalloped Rhubarb

A dozen large stalks of young rhubarb, washed and scraped and cut in thin slices, half a loaf of bakers' stale bread grated, four heaping tablespoon-fuls of granulated sugar, one generous tablespoonful of butter, and the grated rind of a large lemon. Butter a pudding dish, divide the ingredients into four parts, begin with the rhubarb and finish with bread crumbs. Sprinkle the sugar and grated lemon peel over the rhubarb and cut the butter in tiny bits over the bread crumbs, dredge the top with sugar. Bake three-quarters of an hour in a moderate oven and serve hot with cream or hard sauce.

Currant Pudding

Stem and wash some currants, mash through a sieve, add as much water as there is currant juice and sweeten to taste. To one quart of liquid take two ounces of Groult's potato flour. Mix the potato flour with a little of the cold fruit juice, put the rest over the fire, and when it comes to a boil stir in the flour and let it cook for a few minutes. It will become clear. Turn it into a mould that has been dipped in cold water, and set it when cool on the ice until the next day. Turn out carefully and serve with cream.

Stewed Dates

Break the dates apart, wash in cold, then in hot water, drain them and cover with cold water; cook until tender - a very few minutes - take out the fruit, add a little sugar to the water and boil five minutes, pour over the dates and set away to get cold.

Stuffed Dates

Wash the dates as in the other recipes, drain in a colander and shake from time to time until they are dry. Stone them and fill with blanched almonds, or chopped nuts or cocoanut grated.

Pearl Sago And Fruit Jellies

Soak half a cup of pearl sago two hours in a cup of cold water, then add half a cup of water and a cup and a half of fruit iuice - strawberry, raspberry, or currant; boil for twenty minutes and sweeten to taste. Fruit syrups may be used in winter; it will require less of the syrup than fruit juice.

Cottage Pudding

One cup of granulated sugar, a cup and a half of flour sifted, half a cup of milk, a heaping tablespoonful of butter, two eggs, whites and yolks beaten separately, a teaspoonful of Cleveland's baking powder mixed with the flour. Beat butter and sugar to a cream, add the well-beaten yolks of the eggs, then add milk and flour alternately by degrees, and the whites of eggs beaten to a stiff froth, stirred in at the last. Bake half an hour. Serve hot with plenty of sauce.

Caramel Custard Baked

A pint and a half of rich milk, a cup and a half of granulated sugar, the fourth of a vanilla bean. Put the milk and vanilla bean cut small into a double boiler over the fire. Melt the sugar without water in a spider, stirring constantly until it is all dissolved and the syrup is a rich golden brown. Do not let it get too dark or it will be bitter. When the milk is at the boiling point stir in half the boiling syrup - if put in too fast the milk will boil over. Let it cook until the sugar (if it hardened as it touched the milk) dissolves. Have four eggs beaten very light in a bowl, pour the milk over them, add a little salt, and if vanilla bean is not used for flavoring, stir in extract of vanilla to taste. Rinse a mould with cold water, pour the custard into it and set it in a pan of hot water in the oven, bake from twenty to twenty-five minutes and test with a knife. If it comes out clean it is done. Add boiling water to the remainder of the syrup and let it cook gently until it is the consistency of thick cream. Flavor with vanilla. Serve verv cold.