Show seasonable GOOD THINGS the dessert adds tile finishing ng to the meal it should be appropriate hat is following a heavy meal be light and dainty or a meal less s substantial ab may have a more filling dessert the dessert is valued value for its decorative as well as for its food value date pudding boll together ten minutes two cupfuls of water three fourths of a cupful of brown sugar an and d three tablespoonfuls of cornstarch add one cupful of sliced slice dates mold in sherbet cups garnish with mith whipped crea cream to and chopped nuts or pieces of cherry or dates apple snow rare pare core and cut about tour four apples into quarters cover boiling water and cook slowly until the apples are soft and the w A ater hat has almost evaporated orated cool put through a vegetable eatable sieve add powdered sugar to taste and fold in as much whipped cream as you have apple pulp chill and serve peach cup take eight canned peaches two eggs one half cupful of of milk one and one half cupfuls of flour three teaspoonfuls teaspoon of baking powder one half teaspoonful of salt and one teaspoonful of butter aasi two of the poaches peaches and add the well beaten yolks of eggs add tile milk and the dry ingredients sifted together add butter melted beat the mixture in a buttered custard cup add half a peach cover with batter asprin sprin afe hl e the top with sugar and bake in a moderate oven twenty minutes serve with whipped cream or a hard sauce apricot ice take tour four cupfuls of dried apricots four cupfuls of water the juice of three lemons one brie hal half cupful of sugar and tile the whites kah ites of three eggs sonk soak the apricots until soft cook until tender press through th a potato ricer to remove the skins add sugar to the pulp then water and cook ten minutes rei remove nove from she he fire cool add lemon juice and freeze alien the mixture Is partly frozen re i move tile cover and add the beaten I 1 whites of eggs cover and finish freez fang r ing fi apricot whip take two cupfuls of apricots one half cupful of sugar uj one ten spoonful of lemon juice and the of two eggs wash and soak the apricots cook in the same nap water r until soft remove stones and rub a i through a sieve ad add sugar and cook conk live five minutes beat the whites of the eggs until stiff and fold them into the apricot pulp when then it Is cold ad add iamon juice bake in n a buttered baking dish for twenty minutes serve with ith cream or custard sauce |