The new home cook book

One cup of tapioca soaked over night in six cups of water; next morning add about six large tart apples, chopped very fine, (or more, according to the size,) then one cup of white sugar ; bake slowly about four hours ; to be eaten either warm or cold, with cream. Very delicate for invalids. SNOW PUDDING. Mrs. D. One-half package Coxe's gelatine ; pour over it a cup of cold water and add one and one-half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well beaten eggs ; beat all together until very light; put in glass dish and pour over it custard made as follows : One pint milk, yolks of four eggs and grated rind of one lemon; boil. Splendid. RICE SNOW BALLS. Boil a pint of rice in two quarts of water, with a teaspoon of salt, until quite soft, then put it in small cups, having them quite full ; when perfectly cold, turn them into a dish, take the yolks of three eggs, one pint of milk, one teaspoon corn starch ; flavor with lemon, and cook as you do soft custard ; turn over the rice half an hour previous to eating it. This is a nice dessert in hot weather. Sweet meats are a good accompaniment. CHOCOLATE PUFFS. Mrs. O. L. Parker. One pound sugar sifted, one of chocolate chopped veryfine ; mix together ; beat the white of an egg, and stir in your chocolate and sugar; continue to beat until stiff paste ; sugar your paper, drop them on it, and bake in a slow oven. CREAM PUFFS. Mrs. Watson Thatcher. One and one-half cups of flour two-thirds of a cup of butter, one-half pint of boiling water; boil butter and water together, and stir in the flour while boiling; let it cool, and add five well-beaten eggs; drop on tins, and bake thirty minutes in a quick oven. Fill them with the following: One pint of milk, one cup of sugar, twothirds of a cup of flour, two eggs ; beat the eggs, flour and sugar together, and stir them in the milk while it is boiling. When partially cool flavor with lemon. These are favorites in bake shops. DESSERT PUFFS. Mrs. N. C. Gridley, Evanston. One pint sweet milk, scant pint flour, three eggs (whites and yolks beaten separately) ; bake in cups. To be eaten with liquid sauce. PUFF PUDDING. Mrs. C. A. Rogers. Five tablespoons of flour, five tablespoons of milk, five eggs stirred smooth ; turn on a pint of boiling milk, and bake twenty minutes. To be eaten with hard sauce. MOLLY PUFFS. Mrs. George B. Gushing. One cup Indian meal scalded ; when it cools add two cups of rye meal, two eggs, one tablespoon of brown sugar, and a small half teaspoon of soda; fry them, dropped from a spoon in boiling lard. GERMAN PUFFS. H. M. Brewer. One pint sweet milk, five tablespoons flour, one tablespoon melted butter, six eggs, leaving out the whites of three ; bake in buttered cups, half filled, twenty minutes in hot oven. For Sauce. — Beat the whites of five eggs to a stiff froth, and one coffee cup powdered sugar, and the juice of two oranges; turn the pudding from the cups on to a platter, and cover wath the sauce just before sending to the table. GERMAN PUFFS. Mrs. E. P. Thomas, Rockford, 111. One pint sweet milk, four eggs, five tablespoons flour, and a little salt. Bake three quarters of an hour. LEMON FRITTERS, After Marion Harland.