weight upon
it, and press lightly till cold. Cut in slices, and serve with or
without a cream dressing.

PLAIN FRUIT PUDDING OR BROWN BETTY.--Chop together one part seeded
raisins and two parts good tart apples. Fill a pudding dish with
alternate layers of the fruit and bread crumbs, finishing with the bread
crumbs on top. Unless the apples are very juicy, moisten the whole with
a tablespoonful of lemon juice in a cup of cold water, for a pudding
filling a three-pint dish. Cover the dish and place it in a moderate
oven in a pan of hot water, and bake nearly an hour; then remove from
the pan, uncover, and brown nicely. Serve warm with cream and sugar, or
with an orange or lemon sauce. Seeded cherries may be used in place of
the apples and raisins. In that case, each layer of fruit should be
sprinkled lightly with sugar, and the water omitted.

PRUNE PUDDING.--Moisten rather thin slices of stale bread in hot
milk and place in a pudding dish with alternate layers of stewed prunes
from which the stones have been removed, finishing with bread on top.
Pour over the whole a little more hot milk or pure juice or both, and
bake in a moderate over three fourths of an hour. Serve hot or cold with
orange or lemon sauce.

RICE MERINGUE.--Steam a cupful of rice as directed on page 99 until
tender and dry. Heap it loosely on a glass dish, and dot with squares of
cranberry or currant jelly. Beat with the whites of two eggs to a stiff
froth with one third cup of sugar, and pile it roughly over the rice.
Serve with cream.

RICE SNOWBALL.--Wash a cupful of good rice and steam until half
done. Have pared and cored without dividing, six large, easy cooking
tart apples. Put a clean square of cheese cloth over a plate, place the
apples on it, and fill them and all the interstices between with rice.
Put the remainder of the rice over and around the apples; tie up the
cloth, and cook in a kettle of boiling water until the apples are
tender. When done, lift from the water and drain well, untie the cloth,
invert the pudding upon a plate and remove the cloth. Serve hot with
cream and sugar or cocoanut sauce.

RICE FRUIT DESSERT.--Cold boiled rice, molded so that it can be
sliced, may be utilized in making a variety of delicious desserts. A
nice pudding may be prepared by filling a dish with alternate layers of
half-inch slices of molded rice and grated tart raw apples the same
thickness. Grate a little lemon rind over each layer. Cover, and