to it. When done,
take them out of the water and stand away to cool. (This custard may
be poured into a baking dish and baked in a quick oven until firm in
the centre.)

BOILED CUSTARD.

1 pt. of milk.
2 tbsps. sugar.
2 eggs.
1/2 tsp. vanilla.

Put the milk on in the double boiler, beat the sugar and yolks of eggs
together until light, then stir them into the boiling milk; stir until
it begins to thicken, then take it from the fire; add the vanilla and
stand aside to cool. When cool, pour into a glass dish. Beat the
whites until stiff, add three tbsps. of powdered sugar gradually. Heap
them on a dinner plate and stand in the oven a moment until slightly
brown, then loosen from the plate, slip off gently on top of the
custard; serve very cold.

* * * * *

FRUIT.

If people would only realize the value of fruit in its natural state,
much of the time devoted to the preparation of pies, puddings, etc.,
would be saved. All uncooked fruit should be thoroughly ripe and
served fresh and cold. Sometimes fruit is more easily digested when
the woody fibre has been softened by cooking than when in its natural
state, therefore a few simple recipes for cooking fruit are given.

APPLESAUCE.

Pare, core and quarter 6 or 8 tart apples. Make a syrup with 1/2 cup
of sugar, 1/2 cup of water, and a little grated lemon peel. When
boiling, add the apples and cook carefully till they are just tender,
but not broken. Remove them carefully, boil the syrup down a little
and pour it over the apples. (For serving with roast goose, etc., cook
the apples in a little water, mash until smooth, add sugar to taste.)

CODDLED APPLES.

Pare tart apples of uniform size; remove the cores without breaking
the apples. Stand them in the bottom of a granite kettle, sprinkle
thickly with sugar, cover the bottom of the kettle with boiling water,
cover closely and allow the apples to steam on the back part of the
stove till tender. Lift carefully without breaking, pour the syrup
over them and stand away to cool (delicious served with whipped
cream).

STEWED PRUNES.

Wash carefully and soak in water an hour before cooking, put them into
a porcelain or granite kettle, cover with boiling water and let them
simmer until tender. Add a tbsp. of sugar for each pint of prunes, and
boil a few moments longer.

CRANBERRIES.

Put 1 pint of cranberries in a granite saucepan, 1 cup of sugar, 1 cup