DAISY BENNER

Canned Peaches — One gallon rock candy syrup, 1 quart of water, boil 10 or 15 minutes together. Put in peaches, boil until tender, put in jars and seal. MRS. DELANO.

Banana Dessert — Cut ripe bananas into inch lengths, and roll them in finely chopped pecan meats. Crumb some mac- aroons, and put 2 teaspoonfuls of crumbed macaroons with ^ a lady finger in each dessert glass. Pour custard over this, and on top place 2 or 3 pieces of banana and a spoonful of whipped cream.

Charlotte Russe — Boil 1 quart of milk. Stir in the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 tablespoon of flour, boil until thick, then allow it to cool. When cool pour over % pound macaroons wet with sherry wine. Beat the whites, sweeten them, flavor with lemon. Put on top and brown. NORA.

PUDDINGS AND DESSERTS

Carrot Pudding — One and one-half cups of flour, 1 cup of sugar, 1 cup chopped suet, 1 cup of raisins, 1 cup of currants, 1 cup grated potato, 1 cup grated carrots, 1 teaspoon soda, 1 teaspoon salt. Steam or boil 3 hours.

I. RASHBRIDGE.

Peach Trifle — Make a boiled custard with the yolks of 4 eggs, 1 pint of milk, and 2 tablespoonfuls of sugar. When cool, flavor with a small ^ teaspoonful each of almond and vanilla flavor, and set on ice. Cut stale sponge cake in slices, lay them on the bottom of a pretty dish and cover with a few spoonfuls of the custard. Peel and slice 6 large, ripe peaches, spread them over the cake, and dust thickly with powdered sugar. Pour over this the custard, and cover with a meringue made by whipping the whites of the eggs (with 4 tablespoon- fuls of powdered sugar, and 4 drops of almond flavoring) to a very stiff consistency.

Peach Flippe — One cup of crushed peaches, ^ box of gelatine, %. cup of cold water, J/^ cup of sugar, ^ pint of whipped cream. Dissolve gelatine with water, add sugar to crushed peaches then gelatine. Whipped cream last. Stir thoroughly. M. ELIZABETH WILSON.

Sweet Potato Pudding — Grate a large potato and then mix it with enough creamy milk to make a flowing batter ; add an egg, yolk and white beaten separately, 2 tablespoonfuls of powdered sugar and a pinch of salt. Bake, covered, until solid and soft through, then put a meringue on top and brown this in oven.

Another Method — Boil the potato, cut it in thick slices and lay these in a baking dish, with sugar and lemon juice between ; pour in ^^ cup of cold water and bake until the potatoes have absorbed this and are brown on the top.

An Easy Pudding — Three eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little salt. Beat eggs separately, mix with milk then add flour, add whites of eggs last. Bake in moder- ate oven 20 minutes. Serve with hard sauce.

ANNIE K. EBUR.

134 CLUB HOUSE COOK BOOK

Spanish Cream — One-fourth box of gelatine, dissolved in 1 pint of milk. Put on stove and stir until it dissolves. Beat the yolks of 2 eggs with 3 tablespoonfuls sugar, flavor with vanilla or lemon. Pour the milk as soon as it boils on the yolks, and return it again to the boiler, stirring all the time. As soon as it is the consistency of custard, pour into a dish. Have ready the whites of the eggs, well beaten with a table- spoonful of pulverized sugar. Mix them with the custard and pour into molds. S. CALDWELL, 1879.

Maredoine of Fruit — Peel and pick to pieces with a silver fork a ripe sweet pineapple; place it in a large glass bowl, sprinkle with sugar, and add next a layer of strawberries (about a quart), sugar, and place on top of this 4 large oranges which have been peeled and thinly sliced. Cover closely with finely cracked ice, and pour over the whole a glassful of good sherry. Surmount the dish with a ball of cherries tied by the stems with a knot of ribbon. At dessert, when the salad is served, the ribbon is removed, loosening the fruit which is mixed with the rest in true salad fashion, with fork and spoon.

Rice a La Conde — One-fourth pound of Carolina rice, 2 ounces of butter, 3 ounces sifted sugar, 1 pint of milk, 1 can of apricots or peaches, 1 teaspoon vanilla essence, candied cher- ries. Wash the rice thoroughly in cold water, put into a pan of cold water and bring to a boil, then pour away the water. Add the milk and stir until boiling, then cook slowly for ^ of an hour stirring occasionally. Add the butter, sugar, and vanilla and turn into a buttered mould (one with a hole in the center) and set aside to cool. When cold turn out, fill the center with apricots or peaches and decorate with cherries. The peaches should be cut in half and the juice poured around. ANON.

Steamed Bread Pudding — Bread crumbs soaked in cold water, squeeze out water, then measure 1 quart ; 1 quart bread crumbs, 1 cup molasses, 1 tablespoon butter, 1 cup raisins, y2 cup currants, a little citron, 1 teaspoonful salt, 1 teaspoon- ful cinnamon, ^^ nutmeg, 1 pinch of cloves (if liked), 1 cup flour, 1 egg, 1 teaspoonful soda dissolved in hot water and added last. Steam 2 hours in well buttered mould. Serve with hard sauce. JULIA MOULD.

PUDDINGS AND DESSERTS 135

Snow Ball Custard — Beat the whites of 3 or 4 eggs stiff. Beat the yolks and add 2 tablespoonfuls of sugar and 1 tea- spoonful of corn starch. Heat 1 quart of milk in a large spider. When it is just scalding hot drop into the milk 6 or 7 spoonfuls of the whites one at a time. In a few minutes turn them, and when cooked, take out one by one and lay on a dish. Do not let the milk boil, or the balls will break. Finish ■with all the whites ; next stir in the yolks and continue stirring for 5 minutes, but do not allow it to boil. Flavor with lemon ■or vanilla. Pour into a deep dish, put the balls all over the custard. Allow it to get cold before serving.

MRS. T. T. lAEGER.

Maple Mousse — One cup of cream whipped stiff, yolks of 3 eggs well beaten, jl^ cup of thick maple syrup. Mix the cream and egg yolks and add the syrup little by little. If the syrup is not thick enough it must be boiled down and cooled before using. Put on ice and chill for several hours be- fore serving. ABIGAIL W. LIVINGOOD.

Strawberry Short Cake — Four cups of flour, 3 teaspoons "baking powder, 1 teaspoon salt, 1 heaping tablespoon of lard, 2 quarts (at least) of strawberries. Mix the flour, baking powder, salt and lard, well w'ith the hands, then add enough milk to beat thoroughly like a cake. Add enough flour to the -edges to handle and mould into biscuits which are rather flat. Put into a greased pan and bake. Split, spread with butter and fill wdth crushed strawberries to which sugar has been added. Put some whole strawberries on top and cover again with more crushed berries and juice. Serve immediately while warm. ABIGAIL W. LIVINGOOD.

Currant Pudding — Boil currants, strain, put on stove again, adding cinnamon and sugar. While boiling pour sago in and let boil until clear. Put aside to cool. Eat with sugar and cream. MRS. GEORGE D. HORST.

Gelatine — One package of gelatine, 1 pint of cold water, let it soak 20 minutes, then add 3 pints of boiling water, rind and juice of 3 lem.ons, 2 pounds of sugar and 1 pint of sherry wine. Strain and mould. ANNIE K. EBUR.

136 ADVERTISEMENT

Causes of

Long Life '

Th«re are many contradictory theories as to the causes or long lire, in individuals.

TLere can te no difference of opinion, bow- ever, as to the cause of tke very long life of tke Farmers National Bank.

It kas lived and grown and flourished, for more than 100 years, because it served the public well and assured tbe safety of its customers.

It will continue to live and grow, from tbe same causes

FARMERS NATIONAL BANK