p milk, one tablespoonful sugar, pinch of salt, nutmeg. Beat egg and
sugar, heat milk, pour over egg, cook in double boiler till it coats the
spoon, about five minutes. Bake in a buttered dish, eight minutes in
slow oven.

QUINCE HONEY.

Four quinces, three apples grated raw, four pounds sugar and one pint
water cooked together, then put in the quinces and apples and boil
twenty minutes.

SAILOR'S DUFF.

One egg and two tablespoonfuls sugar, beaten together, and one-half cup
molasses beaten in. Then add two tablespoonfuls melted butter and beat
again; one teaspoonful soda dissolved in a little warm water, one and
one-half cup fine white pastry flour, one-half cup boiling water, added
last. Steam three-fourths of an hour.

Sauce.

Yolks of two eggs, add one cup pulverized sugar and one teaspoonful
vanilla extract, well beaten together; add one-half pint whipped cream
just before serving.

SAUCE FOR ICE CREAM.

To six figs add a pint of hot water. When they have cooked a short time,
add enough granulated sugar to make a rich syrup and stew them until the
figs are tender. After they are cold, add a tablespoonful of vanilla.
Pour over the ice cream. Serve in glass cups and add a portion of the
fig on each cup.

SNOW PUDDING.

Soak one tablespoonful gelatine in one-fourth cup cold water, add a
little pinch of salt, and dissolve in one and one-fourth cup boiling
water; add three-fourths cup sugar and one-fourth cup lemon juice. When
mixture begins to form, beat with a Dover beater until almost white,
then add well-beaten whites of three eggs and beat thoroughly. Set aside
to cool, and serve with sweet or whipped cream.

SNOW CUSTARD.

One-half package of Cox's gelatine, three eggs, two cups sugar, one
large cup boiling water, one pint milk, juice of one lemon. Soak the
gelatine one hour in a teacupful of cold water. Then stir in two-thirds
of the sugar, the lemon juice and the boiling water. Beat the whites of
the eggs to a stiff froth, and when the strained gelatine is quite
cold, whip it into the whites, a spoonful at a time--for half an hour if
you use the Dover egg beater, at least an hour with any other. When all
is white and stiff, pour into a wet mold. Make the custard of the sugar,
yolks and milk; flavor with vanilla. Boil until it begins to thicken.
When the meringue is turned into the dish, pour the cold custard about
the base.

SNOWBALLS.

Three eggs, one scant cup flour, one cup su