work is carefully done, the prunes and almonds will be moulded in the jelly. Chill and turn out of the cups at serving-tirae.
PRUNE SOUFFLE
Soak eighteen prunes over night and stew until tender. Remove the stones and rub the prunes through a sieve until the pulp is smooth. Beat the whites of eight eggs to a stiff froth with seven tablespoonfuls of powdered sugar, fold the prune pulp carefully in, turn into a buttered pudding-dish, and bake twenty minutes. Serve immediately, or it will fall.
ROLY POLY
Make a biscuit dough according to directions given in a previous chapter for baking-powder biscuits. Roll it into a long oblong sheet, spread with fruit, either fresh or canned,—apples, pears, peaches, pineapple, strawberries, raspberries, plums, gooseberries, huckleberries, or cherries,—roll up, tie in a cloth, tying closely at the ends, and steam until done. Serve in slices with lemon sauce, or with sauce flavored with the juices of the fruit used.
SNOW-BALLS
Boil rice until tender, or use cold, boiled rice. Spread it, an inch thick, over small squares of
