A SIMPLE DESSERT.

A loaf of stale sponge cake one that has been
baked in a border mould looks pretty. Saturate the
cake with orange juice to which has been added a
little lemon. Stick the cake over with blanched
almonds and fill the center with whipped cream. If
the cake is a plain loaf, pile the cream around it.

GINGER CREAM.

Soak a quarter of a box of gelatine in half a cup
of milk for half an hour, then place the bowl over
steam until the gelatine is perfectly dissolved. Add
to it four ounces of granulated sugar and a pint of
whipped cream, two tablespoonfuls of preserved
ginger chopped fine, two tablespoonfuls of the ginger
syrup and a tablespoonful of almonds blanched and
chopped very fine. Stir until it begins to thicken,
pour into a mould and set on the ice. Serve in a glass
dish and powder the top with chopped almonds.

GRAHAM PUDDING.

Two cups of Graham flour, one cup of milk, one
cup of Porto Rico molasses, one cup of raisins stoned
and slightly chopped, one egg, one even teaspoonful
of soda, one teaspoonful of ground cinnamon, one-
half teaspoonful of cloves, a little nutmeg, if liked,
and a small pinch of salt. Flour the raisins with a
little white flour, mix all the ingredients thoroughly
together, butter a mould and steam three hours.
Serve with a sauce. If there should be any of the
pudding left over, it can be used by cutting in slices
half an inch thick, each piece dipped in milk, in which
an egg has been stirred, fried brown in a little butter,
and served hot with a sauce.

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