berries in the shape of
a star. Carefully fill the interstices between the berries with the
cooked rice, and put in a layer of rice. Add next a layer of
strawberries, then another of rice. Press firmly into the cups, and set
away to cool. When well molded, turn into saucers, and pile whipped
cream around each mold; sprinkle with sugar and serve.

A little care in forming the stars and filling the molds makes this a
delicious and pretty dessert. If preferred, the dessert may be prepared
in one large mold, and a larger number of berries arranged in the form
of a cross in the bottom of the dish, covering with rice, and adding as
many alternate layers of berries and rice as desired.

STEWED FRUIT PUDDING.--Take a deep, square or oblong granite-ware
or earthen dish; cut strips of stale bread uniformly an inch in width
and three fourths of an inch in thickness, and place them in the mold
with spaces between them equal to their width. Or, fit the strips around
the bottom of a round, earthen pudding dish, like the spokes of a wheel,
with stewed or canned fruit, sweetened to taste; whortleberries are
best, but apricots, cherries, currants, strawberries, and gooseberries
may all be used. Separate the juice from the berries by turning them
into a colander. Fill the interstices between the bread with hot fruit,
using just as little juice as possible. Cover with another layer, this
time placing the strips of bread over the fruit in the first layer, and
leaving the spaces for fruit over the bread in the first layer. Fill the
dish with these layers of fruit and bread, and when full, pour over all
the hot fruit juice. Put a plate with a weight on it on the top to press
it firmly. Dip off any juice that may be pressed out, and set the
pudding in the refrigerator to cool and press. When cold, it will turn
out whole, and can be cut in slices and served with whipped cream or
cocoanut sauce.

STRAWBERRY MINUTE PUDDING.--Cook a quart of ripe strawberries in a
pint of water till well scalded. Add sugar to taste. Skim out the fruit,
and into the boiling juice stir a scant cup of granulated wheat flour
previously rubbed to a paste with a little cold water; cook fifteen or
twenty minutes, pour over the fruit, and serve cold with cream sauce.

SWEET APPLE PUDDING.--Pare, core, and slice enough ripe, juicy
sweet apples to fill a pint bowl. Heat a quart of new milk to scalding
in a double boiler. Pour it hot over one cup of good granulated
corn