have six small pudding
cloths at hand and cover the apples severally in an upright position
with rice, tying them up tight, then place them in a large saucepan of
scalding water and boil one hour, on taking them up open the top and add
a little grated nutmeg with butter and sugar.

ARROW-ROOT BLANC-MANGE.--Put two tablespoonfuls of arrow-root to a
quart of milk, and a pinch of salt. Scald the milk, sweeten it, and
stir in the arrow-root, which must first be wet up with some of the
milk. Boil up once. Orange-water, rose-water or lemon-peel may be used
to flavor it. Pour into molds to cool.

ARROW-ROOT CUSTARD.--Arrow-root, one tablespoonful; milk, 1 pint;
sugar, 1 tablespoonful, and 1 egg. Mix the arrow-root with a little of
the milk, cold; when the milk boils, stir in the arrow-root, egg and
sugar, previously well beaten together. Let it scald, and pour into
cups to cool. To flavor it, boil a little ground cinnamon in the milk.

ARROW-ROOT JELLY.--To a dessert-spoonful of the powder, add as much
cold water as will make it into a paste, then pour on half a pint of
boiling water, stir briskly and boil it a few minutes, when it will
become a clear smooth jelly; a little sugar and sherry wine may
be added for debilitated adults; but for infants, a drop or two of
essence of caraway seeds or cinnamon is preferable, wine being very
liable to become acid in the stomachs of infants, and to disorder
the bowels. Fresh milk, either alone or diluted with water, may be
substituted for the water.

BAKED APPLES.--Take a dozen tart apples, pare and core them, place
sugar and small lump of butter in centre of each, put them in a pan
with half pint of water, bake until tender, basting occasionally with
syrup while baking, when done, serve with cream.

CHOCOLATE CREAM CUSTARD.--Scrape quarter pound chocolate, pour on it
one teacup boiling water, and stand it by fire until dissolved, beat
eight eggs light, omitting the whites of two, and stir them by
degrees into a quart of milk alternately with the chocolate and three
tablespoons of white sugar, put the mixture into cups and bake 10
minutes.

CHARLOTTE RUSSE.--Whip one quart rich cream to a stiff froth, and
drain well on a nice sieve. To one scant pint of milk add six eggs
beaten very light; make very sweet; flavor high with vanilla. Cook
over hot water till it is a thick custard. Soak one full ounce Coxe's
gelatine in a very little water, and warm over hot water. When the
custard