ely. If in winter, and eggs are scarce, fewer
may be used, and two tablespoonfuls of dry snow for each omitted egg
stirred in the last thing before baking.

Milk, likewise, should always be sweet and fresh. If it is to be heated,
use a double boiler, so that there will be no danger of scorching. If
fresh milk is not available, the condensed milk found at the grocer's is
an excellent substitute. Dissolve according to directions, and follow
the recipe the same as with fresh milk, omitting one half or two thirds
the given amount of sugar.

If dried sweet fruits, raisins, or currants are to be used, look them
over carefully, put them in a colander, and placing it in a pan of warm
water, allow the currants to remain until plump. This will loosen the
dirt which, while they are shriveled, sticks in the creases, and they
may then be washed by dipping the colander in and out of clean water
until they are free from sediment; rinse in two waters, then spread upon
a cloth, and let them get perfectly dry before using.

It is a good plan, after purchasing raisins and currants, to wash and
dry a quantity, and store in glass cans ready for use. To facilitate the
stoning of raisins, put them into a colander placed in a dish of warm
water until plump; then drain, when the seeds can be easily removed.

For desserts which are to be molded, always wet the molds in cold water
before pouring in the desserts.

_SUGGESTIONS FOR FLAVORING, ETC._

TO PREPARE ALMOND PASTE.--Blanch the nuts according to directions
given on page 215. Allow them to dry thoroughly, and pound in a mortar
to a smooth paste. They can be reduced much easier if dried for a day or
two after blanching. During the pounding, sprinkle with a few drops of
cold water, white of egg, rose water, or lemon juice, to prevent them
from oiling.

COCOANUT FLAVOR.--Cocoanut, freshly grated or desiccated, unless in
extremely fine particles, is a very indigestible substance, and when its
flavor is desired for custards, puddings, etc., it is always better to
steep a few tablespoonfuls in a pint of milk for twenty minutes or a
half hour, and strain out the particles. The milk should not be allowed
to boil, as it will be likely to curdle. One tablespoonful of freshly
grated cocoanut or two of the desiccated will give a very pleasant and
delicate flavor; and if a more intense flavor is desired, use a larger
quantity.

ORANGE AND LEMON FLAVOR.--Orange or lemon flavor may be obtained b