blespoonful cornstarch, three tablespoonfuls sugar. When cold, pour
over oranges, cover with beaten whites and one-half cup sugar. To be
eaten cold. Whipped cream can be used instead of frosting.

PINEAPPLE SHERBET.

Soak one tablespoonful gelatine in a cup of cold water; when soft,
dissolve with a cup of boiling water, strain, add one pint sugar and
one-half pint grated pineapple, juice of one lemon. Put in a freezer,
pack with ice and salt and freeze.

PLUM PUDDING.

One and one-half cup molasses, one and one-half cup suet cut fine, one
and one-half cup milk, one pound raisins, one pound currants, three
teaspoonfuls soda melted in a little water, then poured in the molasses
and stirred; cinnamon and cloves to taste, flour enough to make a stiff
batter.

Sauce.

One large cup brown sugar, one-half cup butter beat until light, two
eggs beaten separately; flavor with vanilla, put on stove and stir until
it creams.

PLUM PUDDING.

Three cups flour, one cup bread crumbs, one and one-half cup sweet milk,
three-fourths cup cider, one cup sugar, one-half pound raisins, one-half
pound currants, one-half pound suet, one nutmeg, two ounces citron, one
teaspoonful cinnamon, one teaspoonful baking powder, one-half
teaspoonful mace, yolks of four eggs, whites of two eggs. Boil five
hours.

PLUM PUDDING.

Five-cent bakers' loaf of bread, one and one-half cup stoned raisins,
one cup currants, one-fourth cup citron, one cup suet, one cup New
Orleans molasses, one saltspoonful cloves, one tablespoonful cinnamon,
two eggs, two teaspoonfuls baking powder, one cup flour, heaping. Soak
loaf of bread thoroughly in cold water, then squeeze dry. Steam five or
six hours. Serves sixteen persons.

PRUNE PUDDING.

Cook twelve large prunes until soft. Strain through a colander. Beat the
whites of four eggs stiff and add one cup cracker or dried rusk crumbs,
one cup powdered sugar and pulp of prunes. Boil in double boiler about
one and one-half hours and serve with whipped cream.

PRUNE WHIP.

One-half pound prunes, one-half cup sugar, one-fourth teaspoonful lemon
juice, white of one egg. Beat white of egg to stiff froth, add slowly
three teaspoonfuls prunes, pressed through a sieve, then the lemon juice
and sugar. The prunes should be soaked over night in enough water to
cover; cook in same water till soft. Remove stones and force through a
strainer (use the yolk of egg for custard sauce). One egg yolk, one-half
cu