GRAHAM PUDDING.
One and one-half cup of Graham flour, one cup sweet milk, one-half cup molasses, one cup chopped raisins, one-half teaspoonful salt, one level teaspoonful soda. Sift the Graham flour to make it light and return the bran to the sifted mixture; dissolve the soda in the milk and add the salt and molasses with the milk to the Graham flour. Then add the raisins and pour into a double boiler and steam four hours.
GREEN TOMATO PIE.
Pare and slice tomatoes just beginning to ripen. Fill heaping full pie pan prepared with lower crust. Put in one cup sugar, a little nutmeg or cinnamon, juice of half a lemon and a tablespoonful butter. Cover with top crust. Bake three-fourths hour.
ICE CREAM PUDDING.
Custard: Two tablespoonfuls cornstarch, yolks of three eggs, one cup milk, one and one-third cup pulverized sugar; boil in double boiler, stirring constantly. Whip one quart cream, sweeten and flavor to taste; dissolve one tablespoonful Cox's gelatine and mix with cream; then add the beaten whites of eggs to the cream. Place alternate layers of the custard and whipped cream in a form or mold, sprinkling blanched and chopped almonds and candied cherries cut in small pieces in each layer. Close mold securely and place in a pail of chopped ice and salt. Allow four hours for freezing. Turn out of mold on a platter and cut in slices.
LEMON BUTTER.
Two lemons, grate rind of one; two eggs, one cup of sugar and small piece of butter. Boil until it thickens.
LEMON JELLY.
Soak one-half box of gelatine in one-half cup cold water; dissolve with one cup boiling water. Juice of one lemon, one cup sugar, one pint orange juice. Strain through a fine napkin. Put on ice to harden.