Pies, cakes, puddings and jellies are not essential to life and are not greatly missed when fresh fruit and pleasing natural desserts are used. Because of habit, however, a pie or cake is sometimes demanded and as some kinds are more desirable than others, is is well to be able to select the best.

Pie crust made of flaked wheat is delicious and crisp. It may be filled with sliced ripe fruit with just a suggestion of sugar or with simmered fruit slightly sweetened and be covered with a heavy white meringue that browns quickly in an oven. Cooked fruit must not be juicy.

The crust is made by moistening flaked wheat a very little with boiling water. Work in more flaked wheat, then roll. Losen from the board with a knife and lift it carefully, as it breaks easily. It may be fitted together with a touch of hot water after putting in buttered pie pan. Glaze with the white of egg and dry in slow oven.

As they keep well, a few pie and tart crusts may be always ready, thus they are better and more convenient than the old greasy kind.

Pumpkin custard may be carefully thickened in a double boiler then put in to the crust to brown a little very quickly.

For fresh fruit pies and tarts whipped cream is the most pleasing for the top then no baking at all is needed.

Pastry fillings like lemon butter or chocolate should be avoided.

Cakes in which no butter or rich shortening is demanded are most desirable. Angel Food, sponge cakes, and pressed fruit cake being the best to serve occasionally. Cookies may be simply made also, but should not be in daily use, as they are at present among children.

Pressed fruit cake may be kept on hand for emergencies, as it is inexpensive and wholesome. Make as follows, or according to Christian in "Uncooked Foods":

Mosten three cups of flaked wheat with a very little milk - water will do - and let stand an hour. In alternate layers in a buttered mould add ground or chopped figs, dates, nuts and raisins, having a layer of wheat on top and bottom as well as through the middle. Press well together and dry in sun or slow oven all day. Turn from the mould and ice. Cut in thin slices with a very sharp knife.

Angel food and sponge cake of the true order have no shortening, hence the recipes in common use are as good as any. As they are composed largely of whites of eggs they must be carefully baked.

Puddings of an endless variety may be made, but as the combination of eggs, sugar and milk enter into most of them, they are not desirable for frequent use.

If the stomach is not in order these combinations often cause fermentation.

The constant similarity of puddings is responsible for the feeling that "one is tired of everything on the table".

The habitual pudding is not needed and is served and eaten as a matter of form. Occasionally one is enjoyed and may be easily made in a double boiler. The custard should be stirred from the sides, as it cooks faster than the interior.

A plum pudding may be made in the same manner as the pressed fruit cake and baked all day in the fireless cooker. It should be served with pure grape or berry juice slightly sweetened. This is nice for Christmas and Thanksgiving dinner.

Suet puddings and many rich mixtures should be forgotten.