ins. Put into a granite-ware dish, smooth the top with a knife, return
to the oven and bake very slowly until dry enough to keep its shape when
cut. Add if desired a meringue made by heating the white of one egg with
a tablespoonful of sugar. Cut into squares, and serve in individual
dishes. The meringue may be flavored with lemon or dotted with bits of
colored sugar.

BANANAS IN SYRUP.--Heat in a porcelain kettle a pint of currant and
red raspberry juice, equal parts, sweetened to taste. When boiling, drop
into it a dozen peeled bananas, and simmer very gently for twenty
minutes. Remove the bananas, boil the juice until thickened to the
consistency of syrup, and pour over the fruit. Serve cold.

BAKED BANANAS.--Bake fresh, firm, yelow bananas with the skins on
fifteen minutes in a moderate oven. Serve hot.

FRESH FRUIT COMPOTE.--Flavor three tablespoonfuls of sugar by
mixing with it a little of the grated yellow rind of an orange, or by
rubbing it over the orange to extract the oil. If the latter method is
used, the square lump sugar will be preferable. Pare, quarter, and slice
three medium-sized tart apples. Peel, remove the seeds, and cut in quite
fine pieces three oranges. Put the fruit in alternate layers in a glass
dish. Sweeten a cupful of fresh or canned raspberry juice with the
flavored sugar, and turn it over the fruit. Put the dish on ice to cool
for a half hour before serving.

GRAPE APPLES.--Sweeten a pint of fresh grape juice with a pint of
sugar, and simmer gently until reduced one third. Pare and core without
dividing, six or eight nice tart apples, and stew very slowly in the
grape juice until tender, but not broken. Remove the apples and boil the
juice (if any remain) until thickened to the consistency of syrup. Serve
cold with a dressing of whipped cream. Canned grape pulp or juice may be
utilized for this purpose. Sweet apples may be used instead of tart
ones, and the sugar omitted.

PEACH CREAM.--Pare and stone some nice yellow peaches, and mash
with a spoon or press through a colander with a potato masher. Allow
equal quantities of the peach pulp and cream, add a little sugar to
sweeten, and beat all together until the cream is light. Serve in
saucers or glasses with currant buns. A banana cream may be prepared in
the same manner.

PRUNE DESSERT.--Prepare some prune marmalade as directed on page
191. Put in a square granite-ware dish, which place inside another dish
containing hot water, and