ook in boiling water.
If boiled it will cook in half an hour; steaming will take an hour. Mash
fine, season with salt, pepper and butter.

TOMATO ON TOAST.

Boil a quart of peeled and cut tomatoes for about ten minutes, then
strain and put in saucepan with two teaspoonfuls salt, one-half
teaspoonful pepper and two tablespoonfuls butter. Cook for five minutes.
Cover a hot platter with toasted slices of bread and pour the tomato
over it.

TWENTY-MINUTE CABBAGE.

Cut cabbage fine as for slaw. Cover with _boiling_ water and boil twenty
minutes, changing the water once. Drain and serve with sauce made of
tablespoonful butter, tablespoonful flour, cup of hot milk.

DESSERTS

"The little sweet doth kill much bitterness."--Keats.

ALMOND TART.

Yolks of six eggs, beaten well, to which is added one cup powdered
sugar. Mix one cup grated dried rusk, one cup grated almonds, one
teaspoonful baking powder. Add to the yolks, and lastly add the
well-beaten whites of six eggs. This makes three layers. Bake very
slowly.

Filling.

One cup hot water, to which is added one-half cup sugar, one egg, one
tablespoonful cornstarch, boil slowly, and add one cup grated almonds
and one teaspoonful vanilla. Any other nuts can be used.

APPLE CHARLOTTE.

One cup apple sauce, one cup sugar, one-third package gelatin, three
cups cold water, three cups boiling water, one lemon. Dissolve the
gelatin (Knox's preferred) in cold water for five minutes, add the
boiling water, sugar, lemon juice and apple, strain and set it to cool.
When it is nearly stiff, add the well-beaten whites of three eggs. Line
a mold with lady-fingers, pour in jelly and let stand until firm. It is
nice served with whipped cream or a sauce made from yolks of eggs.

Sauce.

One pint boiling milk, yolks of three eggs, one-fourth cup sugar. Add a
tablespoonful gelatin dissolved in a little water just before taking
from fire. A teaspoonful of vanilla.

APRICOT SHORTCAKE.

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful
salt, one-half cup butter, one egg (very light), one cup cold water
stirred into the flour. Stir all very slowly. Divide in half, bake in
square pans. Sprinkle the tops with white granulated sugar. Bake ten or
fifteen minutes. Mash and sweeten the fruit, spread on top and between
layers.

Sauce.

One teaspoonful cornstarch with one-half cup sugar; one cup of the fruit
juice at boiling point, add sugar with