usually sufficient for the boiling, though not always. After fifteen
minutes' boiling begin the testing by taking out one teaspoonful of the
boiling jelly, pouring it into the bottom of a saucepan, and standing it
in a cool place for a moment. Scrape it up with the side of a spoon,
and, if jellied, the surface will be partly solid; if not, boil a few
minutes longer and try again; as soon as it jellies roll the tumblers in
boiling water and fill with the boiling liquid. Stand aside until cold
and firm (about twenty-four hours). If the glasses have lids put them
on; if not, cover with two thicknesses of tissue paper and paste the
edges down over the edge of the tumbler. Then moisten the papers with a
sponge dipped in cold water, so that when it dries it will shrink and be
tight. Keep in a cool, dark place.

Apple Rose Cream. (By consent, from Mrs. E. E. Kellogg's "Every-Day
Dishes.")--Wash, core, slice and cook without paring a dozen fresh Snow
apples until soft and very dry. Rub through a colander to remove skins,
add sugar to taste and the beaten whites of two eggs, beating vigorously
until stiff; add a teaspoonful of rose-water for flavoring, and serve at
once or keep on ice. It is important that the apples be very dry, as
otherwise the cream will not be light. Other varieties of apples may be
used, and flavored with vanilla or pineapple. It is sometimes better to
steam the apples than to stew them tender.

Apple Tapioca Pudding. (By consent, from Mrs. Lincoln's "Boston
Cook-Book.")--Pick over and wash three-quarters of a cup of pearl
tapioca. Pour one quart of boiling water over it, and cook in the double
boiler until transparent; stir often and add a half teaspoonful of salt.
Core and pare seven apples. Put them in a round baking dish and fill the
core cavities with sugar and lemon juice. Pour the tapioca over them
and bake until the apples are very soft. Serve hot or cold, with sugar
and cream. A delicious variation may be made by using half pears or
canned quinces and half apples.

Apple and Rice Pudding.--Steam one cupful of rice in two cupfuls of
boiling salted water until soft. With this, line a buttered pudding dish
on the sides and bottom, leaving a portion for the top. Fill the dish
with thinly sliced tart apples and cover with the remainder of the rice.
Put the dish in a steamer and steam until the apples are found to be
tender by running a fork into them. Set it away to cool and invert the
dish so that t