Pineapple Turnovers

Roll plain paste thin and cut into four-inch squares. Upon each place one rounding tablespoonful of fresh sweetened pineapple drained from the syrup or pineapple preserve. Moisten edges of two sides with water or milk and fold into a triangle, pinching the edges together. Bake, or fry, in deep fat. Serve warm, sprinkled with powdered sugar.

Steamed Date Pudding

Cream half a cupful of butter, add one cupful of molasses, one cupful of milk, one pound of stoned and chopped dates, mixed with two cupfuls of stale bread crumbs, one teaspoonful of soda, and half a teaspoonful each of clove, salt, cinnamon, and nutmeg, mixed and sifted with one cupful of entire wheat flour. Turn into a buttered pudding-tin and steam three hours. Serve with creamy sauce.

Brown Betty

To one quart of milk, one-fourth cupful of Indian meal scalded in the milk, add one cupful of sugar, one-half cupful of molasses, a dash of salt and ginger, one table-spoonful of butter, three-quarters of a cupful of raisins, one-half cupful of nuts. Put in oven and bake slowly about three and one-half hours.

Rhubarb Pudding

Sift together two cupfuls of flour, a pinch of salt, spices as desired, two teaspoonfuls of baking powder, and half a cupful of sugar. Stir in one egg beaten with half a cupful of milk and two tablespoonfuls of butter; add two cupfuls of rhubarb cut into small pieces (use the pink part with the skin left on), bake twenty minutes, and serve with a sauce.

Bread Pudding

Pour one quart of hot milk over half of an ordinary loaf of stale bread, mash this mixture until smooth and add one tablespoonful of butter. When this is cool, add three well-beaten eggs, one-half cupful of white sugar, a little nutmeg, one teaspoonful of vanilla, and one cupful of mixed citron, seeded raisins, and currants. Rake or boil this about three-quarters of an hour. Serve hot with hard sauce.

Ivory Cream. Recipe on Page 252.

Grandmother's Strawberry Shortcake. Recipe on Page 245.

Gooseberry Amber. Recipe on Page 260.

Steamed Rice, Molded and Garnished with Cherries.

Grandmother's Strawberry Shortcake

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Stem two boxes of strawberries. Reserve one cupful of the nicest berries for the top of the shortcake. Mash the remainder, add a half-cupful of sugar, and stir a minute to dissolve the sugar. Sift one pint of flour with a half-teaspoonful of salt and two level'teaspoonfuls of baking powder. Rub in one tablespoonful of butter, and add enough milk just to moisten. Knead quickly, and roll out in the shape of the pan in which it is to be baked. Brush with milk, and bake in a quick oven for twenty minutes. Pull it apart without cutting - you can do this easily with two forks. Remove a portion of the crumb from the center, butter both pieces, place the bottom on the serving-dish, pour over the mashed berries, put on the top, garnish it neatly with the whole berries, dust thickly with powdered sugar, and send to the table with a pitcher of cream.