The Monmouth Baptist ladies' cook book

Mix a teacupful of vinegar and one of carbonate of soda. Pour this inside the bird and shake it for perhaps five minutes. Wash the outside of the bird with the same preparation, and then carefully wash the whole bird again with fresh, cold water. "Jove and my stars be praised: Here is yet a postscript." — Twelf.h Night. BAKED APPLES. Mrs. Mary A. Frantz. Cut apples in halves, take out cores, set in baking pan with the cored side up. For seven or eight tart apples use three cups sugar, one and one-half cups water; set on top of stove, cover closely and let boil half an hour, remove cover and place in oven, and bake until brown as desired. BAKED APPLES WITH FIGS. Mrs. Arch Young. Use firm apples like Greenings. Pare and remove core ; fill space with one large or two small figs ; put in rather deep pan, with little water. Sprinkle generously with sugar and a little cinnamon. Bake till done. Lift out carefully so as not to break. BAKED APPLE JELLY. Mrs. Eleanor Phelps Pratt, Glenn Ellyn. Fill a two-quart granite dish with alternate layers of sliced tart apples and sugar. Bake three hours, closely covered. Served with whipped cream. This is delicious and should turn out a solid pink jelly. GROUND ALMOND PUDDING BOILED. Mrs. H. Warner. One-half pound ground almonds, one-half pound white sifted sugar, eight eggs, beaten separately, onehalf pound of bread crumbs, the rind of a grated lemon. Beat for half an hour and steam the same as other steamed puddings. Must be dished up quickly and eaten with sauce. APRICOT PUDDING. Mrs. Wm, J. Bryan, Lincoln, Neb. Two small cups apricot (dried), cook soft, press through colander ; one-half box of gelatine, whites of three eggs well beaten, sugar to taste. Mould and cool. Serve with whipped cream. APPLE DUCHESS. Mrs. Jennie H. Disney. Pare apples and cut round balls with vegetable scoop about two dozen ; cook tender in one cup each of sugar and water, with one teaspoon lemon juice, then drain and roll in melted currant jelly, pile on dish. Cook the trimmings in a little water, pass through sieve and simmer in the syrup. Put the marmalade thus made around the balls and sprinkle with chopped blanched almonds. Around this on same dish serve whipped cream. APPLE DUMPLINGS. Miss Irma Jewell. Make rich pie crust, roll thin and cut in squares. On each square place the sliced apples, sugar, butter and nutmeg or cinnamon. Fold over and place in buttered bake dish, over all pour one cup of water and one of sugar. Bake in medium oven. APPLE DUMPLINGS. Mrs. J. B. Herbert. Mrs. Jos. Stevenson. Pare, core and quarter good cooking apples ; have ready well buttered cups; take one pint flour, two teaspoons of baking powder, a little salt, and sufficient milk to make a thick batter ; put in each cup a spoonful of batter, add prepared apples, cover with batter, and steam until fruit is thoroughly cooked. Serve with sugar and cream. Other fruits either fresh of canned may be used.