1 pt. of milk. 2 tbsps. sugar. 2 eggs. 1/2 tsp. vanilla.

Put the milk on in the double boiler, beat the sugar and yolks of eggs together until light, then stir them into the boiling milk; stir until it begins to thicken, then take it from the fire; add the vanilla and stand aside to cool.  When cool, pour into a glass dish.  Beat the whites until stiff, add three tbsps. of powdered sugar gradually.  Heap them on a dinner plate and stand in the oven a moment until slightly brown, then loosen from the plate, slip off gently on top of the custard; serve very cold.

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FRUIT.

If people would only realize the value of fruit in its natural state, much of the time devoted to the preparation of pies, puddings, etc., would be saved.  All uncooked fruit should be thoroughly ripe and served fresh and cold.  Sometimes fruit is more easily digested when the woody fibre has been softened by cooking than when in its natural state, therefore a few simple recipes for cooking fruit are given.

APPLESAUCE.

Pare, core and quarter 6 or 8 tart apples.  Make a syrup with 1/2 cup of sugar, 1/2 cup of water, and a little grated lemon peel.  When boiling, add the apples and cook carefully till they are just tender, but not broken.  Remove them carefully, boil the syrup down a little and pour it over the apples. (For serving with roast goose, etc., cook the apples in a little water, mash until smooth, add sugar to taste.)

CODDLED APPLES.

Pare tart apples of uniform size; remove the cores without breaking the apples.  Stand them in the bottom of a granite kettle, sprinkle thickly with sugar, cover the bottom of the kettle with boiling water, cover closely and allow the apples to steam on the back part of the stove till tender.  Lift carefully without breaking, pour the syrup over them and stand away to cool (delicious served with whipped cream).

STEWED PRUNES.

Wash carefully and soak in water an hour before cooking, put them into a porcelain or granite kettle, cover with boiling water and let them simmer until tender.  Add a tbsp. of sugar for each pint of prunes, and boil a few moments longer.

CRANBERRIES.

Put 1 pint of cranberries in a granite saucepan, 1 cup of sugar, 1 cup of water.  After they begin to boil cook 10 minutes, closely covered.  (This may be pressed through a sieve while hot, removing the skins, if desired for a mould.)

STEWED RHUBARB.

Wash the rhubarb (if young and tender it will not be necessary to remove the skin), cut into pieces about 1 inch long.  To every lb. of rhubarb allow 1 lb. of sugar.  Put the rhubarb into a porcelain or granite kettle, cover with the sugar, and stand on the back part of the fire until the sugar melts.  Move forward, let simmer for a few minutes without stirring, turn it out carefully to cool.