of a cupful of sugar and one quart of milk. Beat the yolks of six eggs with the whites of two, and add a tablespoonful of canned cherries. When the chocolate and milk begin to boil, pour in the eggs, stirring gently all the time. Pour the chocolate over the apple pulp, set the dish into a pan of boiling water, and put into the oven until firm.
DATE PUDDING
Two thirds of a cupful of chopped suet, one cupful of stale bread-crumbs, one egg well beaten, two tablespoonfuls of sugar, one cupful of milk, one cupful of stoned dates cut fine, one teaspoonful of vanilla, two teaspoonfuls of baking-powder, a pinch of salt, and enough sifted flour to make a thick batter. Steam three hours, and serve with a soft sauce.
DATE DESSERT
Boil together for three minutes one cupful of sugar and two cupfuls of water. Add a pound of stoned dates and simmer until tender. Skim out the dates and boil down the syrup until reduced one half, flavor with vanilla and sherry, pour over the dates, and serve cold with whipped cream.
