into a glass dish. Cook the apple-sauce about two hours before it is
wanted on the table. Put beside it a bowl of whipped cream, and when you
help to the sauce add a heaping spoonful of the cream to every dish.

People spoil apple-sauce by making it carelessly, so that it is lumpy
and coarse, or has seeds or bits of the core sticking in it, and mother
says that both apple-pies and apple-sauce should be used the day they
are made. They lose their _bouquet_, the fine delicate flavor is all
gone if you keep them long before using. A great divine used to say that
"the natural life of an apple pie is just twelve hours."

_Tapioca Blanc-Mange._--This is the receipt: One pint of fresh milk,
three-quarters of a cupful of sugar, half a pound of tapioca soaked in
cold water four hours, a small teaspoonful of vanilla, a pinch of salt.
Heat the milk and stir in the tapioca previously soaked. Mix well and
add the sugar. Boil it slowly fifteen minutes, then take it off and beat
until nearly cold. Pour into moulds, and stand upon the ice.

This is very nice served with a teaspoonful of currant or raspberry
jelly to each helping, and if cream is added it makes a beautiful
dessert. This ought to be made the day before it is needed. I made mine
before noon and it was quite ready, but you see it tired me to have it
on my mind, and it _might_ have been a failure.

_Cup-Cake._--Three teacups of sifted sugar and one cup and a half of
butter beaten to a cream, three eggs well beaten (white and yolks
separately), three teacupfuls of sifted flour. Flavor with essence of
lemon or rose water. A half teaspoonful is enough. Dissolve a
teaspoonful of cream of tartar and a half teaspoonful of baking soda in
a very little milk. When they foam, stir them quickly into the cake.