s overlapping the paste as it is
wound. Brush over with beaten egg and bake on the forms. When baked slip
the forms out, fill with strawberries prepared as for strawberry
shortcake.

STRAWBERRIES SCALLOPED.

Equal quantities of fresh strawberries and bakers' stale bread grated.
Begin with a layer of the berries, sprinkle well with sugar, then a
layer of bread crumbs, dot with bits of butter, then another layer of
fruit and sugar; finish with bread crumbs and butter, sprinkle a little
sugar over the top and bake half an hour in a good oven. Serve hot with
cream. Currants and raspberries, either separately or mixed, and
blackberries also make excellent puddings.

CURRANT PUDDING.

Stem and wash some currants, mash through a sieve, add as much water as
there is currant juice and sweeten to taste. To one quart of liquid take
two ounces of Groult's potato flour. Mix the potato flour with a little
of the cold fruit juice, put the rest over the fire, and when it comes
to a boil stir in the flour and let it cook for a few minutes. It will
become clear. Turn it into a mould that has been dipped in cold water,
and set it when cool on the ice until the next day. Turn out carefully
and serve with cream.

STEWED DATES.

Break the dates apart, wash in cold, then in hot water, drain them and
cover with cold water; cook until tender--a very few minutes--take out
the fruit, add a little sugar to the water and boil five minutes, pour
over the dates and set away to get cold.

STUFFED DATES.

Wash the dates as in the other recipes, drain in a colander and shake
from time to time until they are dry. Stone them and fill with blanched
almonds, or chopped nuts or cocoanut grated.

TAPIOCA AND APPLE PUDDING.

Six good, tart cooking apples, three-quarters of a cup of pearl tapioca,
sugar to taste and one quart of water. Soak the tapioca in the water two
hours, then put in a double boiler and cook until clear, sweeten to
taste. It may be flavored with the rind of lemon cut very thin and
removed when the tapioca is done. Peel and core the apples and fill the
holes with sugar, arrange them in a pudding dish and pour the tapioca
over them, bake until the apples are tender. A few tiny bits of butter
on the top will make it brown a little. Serve hot or cold with cream and
sugar.

TAPIOCA AND STRAWBERRY JELLY.

Five ounces of Groult's tapioca, two cups of boiling water, two cups of
strawberry juice, four heaping tablespoonf