SAN JOSE PRUNE PUDDING Scald one dozen California prunes, pour
off the water, stone, and cut into small pieces. Stir the chopped prunes into two cup-
fuls of B. B. B. flour ; add one-half cupful of New Orleans molasses, a cupful of sweet
milk, one egg, one teaspoonful of powdered cloves, and one-half of a grated nutmeg.
Steam three hours, and serve with cream sauce.

CHARTREUSE OF STAWBERRIES Make one quart of jelly flavored
with lemon peel alone. Before it hardens take two plain molds, one an inch larger than
the other. Pour a little jelly in the large one and place on it a layer of berries cut
in halves. Add enough jelly to make a smooth surface and set on ice. When firm,
place smaller mold carefully in the middle, and outside of it disperse berries cut
as above, filling up space with jelly. Place on ice. Whip one pint of cream, add a
cupful or more of berry juice mixed with gelatine dissolved with water. When jelly is
hard slip out the inner mold by pouring a little warm water in, and fill the space with
the cream. Set on ice for an hour, and serve. Use apricots in the same manner.