The new Annie Dennis cook book

Dissolve one-half box of gelatin in cold water. Ten minutes later, add one-half pint of boiling water. Chop one pound of figs fine and boil soft with threequarters pound of sugar and three-quarters cupful of cold water. Take off fire and add gelatin. When it begins to thicken put in one-half pound of cherries cut in pieces, and one pound English walnuts, blanched and chopped fine. Mould. Serve with whipped cream. Chocolate Nut Pudding 2 eggs (beaten) V2 teaspoonful baking powder 1 capful sugar 2 squares chocolate V2 cupful flour 1 lump of melted butter A pinch of salt 1 cup broken nuts Mix the nuts with the batter. Pour in large tin and bake in hot oven fifteen minutes. Delmonico Pudding Three tablespoonfuls of corn starch, the yolks of five eggs, six tablespoonfuls of sugar. Beat the eggs light; then add the sugar and beat again until very light. Mix the corn starch with a little cold milk ; mix all together and stir into one quart of sweet milk just as it is about to boil, having added a little salt. Stir until it thickens well, pour into a pudding dish and place in the oven ; let it remain until it will bear icing. Placing over the top a layer of canned peaches, or other fruit (it improves to mix the syrup of the fruit with the custard part) ; beat the whites of the eggs to a stiff froth, with two tablespoonfuls of sugar to each egg. Spread this on the custard, put into the oven and let it brown evenly. This is a very delicate pudding. Kiss Pudding Boil one quart of sweet milk and water, mixed ; beat the yolks of four eggs light, with a cupful of sugar. Stir in four tablespoonfuls of com starch and a pinch of salt. Stir this into the boiling milk. Place in the oven and bake until firm; then spread with jelly or fruit, and on top of the jelly add a meringue of the whites of eggs beaten to a froth, and three tablespoonfuls of sugar. Set in oven to brown. Pudding One cupful of sweet milk, one pint of flour, one egg^ one cupful of sugar, two teaspoonfuls of butter, two teaspoonfuls of baking powder. Bake quickly and serv^ei'hot with sauce. Rice Pudding Beat three eggs separately ; add a teacupf ul of sugar to the yolks; then stir in a teacupf ul of boiled rice, then a pint of sweet milk. Flavor with vanilla and nutmeg to taste. Stir in the whites, drop in evenly a teacupf ul of stoned and floured raisins, and bake twenty or thirty minutes. If preferred, the whites may be used for a meringue. Queen of Puddings Boil together three teacupf uls of sweet milk ; pour this over a coffee-cupful of bread or oyster cracker crumbs ; beat together a teacupf ul of sugar and yolks of three eggs, then stir into the milk and bread. Bake in an earthen dish, until firm and lightly browned; then spread with apple jelly and a meringue of the whites of eggs beaten to a stiff froth, adding a tablespoonful of sugar for each egg. Buttermilk Pudding