Sour Cream Gingerbread

1 egg.

½ cup molasses.

½ cup sugar.

¾ cup sour cream.

2 teaspoons soda.

3 teaspoons ginger.

2 teaspoons cinnamon ½ teaspoon salt.

2 cups flour.

Mix and sift the dry ingredients three times. Beat egg, add cream, molasses, and remaining ingredients, and beat until smooth. Pour into buttered pan and bake in moderate oven twenty to thirty minutes.

Peach Tapioca

1 cup evaporated peaches 1 cup sugar 1 cup tapioca.

2 cups boiling water.

1 tablespoon lemon juice.

½ teaspoon salt.

Cover peaches with cold water and soak over night. Cover tapioca with cold water and soak two hours. Drain tapioca, add boiling water and salt, and cook in double boiler until transparent. Drain peaches, add sugar, and cook in double boiler until tender; add lemon juice. Put peaches in bottom of baking dish, pour over tapioca mixture, and bake twenty minutes. Serve hot or cold with sugar and cream.

Apricot Tapioca

Prepare the same as Peach Tapioca, substituting one cup apricots for the peaches.

Rhubarb And Raisin Pudding

2 cups bread crumbs.

2 cups rhubarb.

¼ cup chopped lemon peel.

¼ cup raisins.

¼ cup sugar.

1 tablespoon lemon juice.

Arrange ingredients in layers, having crumbs on top layer. Dot over with butter. Cover and cook one hour.

Gooseberry Trifle

2 cups green gooseberries 1 cup sugar.

½ cup pearl tapioca 2 cups boiling water.

1 tablespoon lemon juice.

Soak tapioca over night. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold.

Cranberry Puffs

2 cups cranberries.

2 cups flour.

4 tablespoons shortening.

2 eggs.

1 cup milk.

4 teaspoons baking powder.

1 teaspoon salt.

Mix and sift dry ingredients, add shortening, and chop until mealy ; add well-beaten eggs and cranberries. Pour into popover bowls and steam one and one half hours. Serve with Cranberry Sauce.

Tapioca And Prune Pudding

8 tablespoons tapioca 3 cups water ½ teaspoon salt grated rind and juice of \ lemon 1 cup prunes ⅓ cup sugar.

Soak tapioca over night. Cook in double boiler until transparent. Soak prunes over night. Drain, add one cup water, and simmer until tender. Remove stones and cut prunes in pieces. Add seasonings to tapioca. Arrange tapioca and prunes in layers in a buttered pudding dish. Cover, bake in a moderate oven one half hour. Serve with sugar and milk.

Rhubarb Pudding

8 slices bread 2 cups rhubarb.

4 tablespoons butter 2 cups sugar.

Butter the bread, arrange buttered bread, rhubarb cut in small pieces, and sugar in layers in buttered baking dish. Steam one hour and bake uncovered one half hour.

Apple Compote With Rice

3½ cups sugar 2½ cups water.

6 apples.

4 slices of lemon.

2 cups cooked rice.

Cook sugar and water together ten minutes. Pare, core, and cut apples in thick round slices. Add lemon slices to sirup, and cook apples, a few slices at a time, until all are cooked. Arrange rice in bottom of serving dish. Arrange slices of apple overlapping each other, on top of rice. Boil the sirup until thick, and pour over apples. Cool and serve. Pears, peaches, or oranges may be substituted for apples.